The ultimate Vegan / Dairy free "Hot Cross Scone" . A lovely warmly spiced , light scone , packed full of fruit and delicious eaten warm out of the oven . A great inclusive Easter bake that everyone can enjoy.
Author: CluckMuckCook
Serves: 8-10
Ingredients
Makes 8-10 Scones
Ingredients:
225g self-raising flour, plus extra
for dusting
75g dairy free spread (I used Flora)
40g light muscovado sugar
125g mixed dried fruits
½ tsp ground mixed spice
4½ tbsp of your favorite dairy free milk (I used Alpro)
½ tbsp of lemon juice
A little dairy free milk to glaze
50g plain flour
2 tbsp caster sugar
Instructions
Preheat the oven to 220°C/ Fan 200°C/ Gas 7.
Sift the self-raising flour into a large bowl and rub in the dairy free spread with your fingertips.
Stir in the sugar, fruits and spice.
In a jug, mix together the dairy free milk and lemon juice. Pour into the flour mixture and bring together to make a soft dough with your hands. Don't worry if it seems sticky and a little wet.
Dust a work surface with extra flour, then roll out the dough to no thinner than 2cm.
Using a 4cm cutter, cut out the scones– try not to twist the cutter, as this makes the scones rise unevenly.
Re-roll the off cuts and cut out more. You should get between 8-10 scones.
Place on a baking sheet lined with parchment.
For the crosses:
Mix together the plain flour and 1-2 tablespoons of water and knead to make a smooth dough.
Roll out, cut into thin strips and put a cross on top of each scone. Brush with non dairy milk, then bake for 15 minutes, until well risen and golden.
For the glaze:
Dissolve the sugar in 2 tablespoons boiling water.
Use to brush the tops of the scones as soon as they come out of the oven.
Recipe by Cluck, Muck & Cook at http://cluckmuckcook.co.uk/vegan-hot-cross-scones/