Cluck, Muck & Cook

Baking & Foodie Blog From Sunny Brentwood Essex

Easter

2 Bake with the kids

Vegan Hot Cross Scones

I have had some great fun playing around with some Vegan baking over the last few weeks. Something I was a little skeptical about to start with if I am honest, more from my lack of understanding around Vegan baking.

But I tried a few great recipes from the Little Blog of Vegan who I follow on Instagram, which have been delicious, especially the carrot cake and this got me intrigued.

I think the key is to make things that can stand in their own right and where the non vegan equivalent is not so dairy and egg laden that you struggle to get the same textures and flavours.

So it was perfect timing when I was prepping for an Easter baking class that I was presenting with Bake with a Legend that I was asked if I could make the hot cross scones vegan.

Vegan hot cross scones

 

It was such a simple switch. I swapped out the butter for dairy free spread and the buttermilk for almond milk with a squeeze of lemon to give it the acidity needed to help the rise.

They came out tasting delicious, warmly spiced, full of fruit and with exactly that same texture. I have come to realize how inclusive Vegan baking can be. I am tempted to build out a class just around Vegan baking now.

 

Vegan hot cross scones

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
4 1/2 tbsp of your favorite dairy free milk (I used Alpro)
1/2 tbsp of lemon juice
A little dairy free milk to glaze
50g plain flour
2 tbsp caster sugar

Instructions:

  1. Preheat the oven to 220°C/ Fan 200°C/ Gas 7.
  2. Sift the self-raising flour into a large bowl and rub in the dairy free spread with your fingertips.
  3. Stir in the sugar, fruits and spice.
  4. 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.
  5. Dust a work surface with extra flour, then roll out the dough to no thinner than 2cm.
  6. Using a 4cm cutter, cut out the scones– try not to twist the cutter, as this makes the scones rise unevenly.
  7. Re-roll the off cuts and cut out more. You should get between 8-10 scones.
  8. Place on a baking sheet lined with parchment.

For the crosses:

  1. Mix together the plain flour and 1-2 tablespoons of water and knead to make a smooth dough.
  2. 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:

  1. Dissolve the sugar in 2 tablespoons boiling water.
  2. Use to brush the tops of the scones as soon as they come out of the oven.

 

Cool slightly on a wire rack. Best eaten while warm but once cooled can be kept in an airtight tin for a few days.

 

5.0 from 1 reviews
Vegan Hot Cross Scones
 
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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:
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
  1. Preheat the oven to 220°C/ Fan 200°C/ Gas 7.
  2. Sift the self-raising flour into a large bowl and rub in the dairy free spread with your fingertips.
  3. Stir in the sugar, fruits and spice.
  4. 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.
  5. Dust a work surface with extra flour, then roll out the dough to no thinner than 2cm.
  6. Using a 4cm cutter, cut out the scones– try not to twist the cutter, as this makes the scones rise unevenly.
  7. Re-roll the off cuts and cut out more. You should get between 8-10 scones.
  8. Place on a baking sheet lined with parchment.
  9. For the crosses:
  10. Mix together the plain flour and 1-2 tablespoons of water and knead to make a smooth dough.
  11. 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.
  12. For the glaze:
  13. Dissolve the sugar in 2 tablespoons boiling water.
  14. Use to brush the tops of the scones as soon as they come out of the oven.

 

2 Bake with the kids

Easter Chocolate Cornflake Nests

Ethan my youngest was keen to do some Easter baking with me and Oliver my eldest wanted to practise some photography. This relegated me to chief bottle washer and supervisor which I was more than happy with, as I had already spent a lot of time in the kitchen making hot cross buns.

easter chocolate cornflake nests

I love spending time in the kitchen with the boys as it makes me nostalgic for the time I used to spend in the kitchen with my Dad. Relaxing and chatting for 30 minutes, with no interruptions from social media, the Xbox or phones is such a joy and rare in our hectic lives.

With nostalgia being the theme, we agreed on a very simple recipe I remember making as a young lad, which Ethan could nail and that would look great when Oliver grabbed the camera.

easter chocolate cornflake nests

Not sure if calling it baking is stretching the skills needed, but if you can melt stuff, stir and spoon into cupcake cases then this is the recipe for you.

Ingredients:
225g plain chocolate, broken into pieces
2 tbsp golden syrup
50g unsalted butter
75g cornflakes
2 bags of Cadbury mini chocolate eggs

Method:

  1. Line a 12-hole muffin tin with paper cupcake cases.
  2. In a bowl set on a pan of simmering water, gently melt the chocolate, golden syrup and butter, stirring until smooth and fully combined.
  3. Gently fold in the cornflakes until totally coated in the chocolate.
  4. Divide the mixture between the 12 paper cases and pop 3 chocolate eggs into the centre of each nest.
  5. Chill in the fridge until completely set.

Easter chocolate cornflake nests
 
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Old school chocolate cornflake nests for Easter.
Author:
Serves: 12
Ingredients
  • Ingredients:
  • 225g plain chocolate, broken into pieces
  • 2 tbsp golden syrup
  • 50g unsalted butter
  • 75g cornflakes
  • 2 bags of Cadbury mini chocolate eggs
Instructions
  1. Line a 12-hole muffin tin with paper cupcake cases.
  2. In a bowl set on a pan of simmering water, gently melt the chocolate, golden syrup and butter, stirring until smooth and fully combined.
  3. Gently fold in the cornflakes until totally coated in the chocolate.
  4. Divide the mixture between the 12 paper cases and pop 3 chocolate eggs into the centre of each nest.
  5. Chill in the fridge until completely set

 

0 Breads

Cranberry and Orange Hot Cross Buns

One of my great childhood Easter memories was walking down to the bakers at the end of the road with my Dad on Good Friday morning to pick up some freshly baked hot cross buns for breakfast. The heady smell of freshly baked buns rich with spices and fruit still makes me dribble.

Hot Cross Buns

Imagine my horror this year when I heard there was a raisin shortage. Luckily I am not a traditionalist so I made a delicious tweak on my normal Hot Cross Bun recipe. A lovely combination of cranberry and orange zest for those who like me are not a big fan of the peel in a standard hot cross bun.

My house now smells like that bakers every weekend on the run up to Easter, as I think hot cross buns should not be a one day affair.

Delicious warm from the oven or toasted slathered in butter.

 

Ingredients:

500g strong white flour (plus extra for dusting)
75g soft brown sugar
2 1/2 tsp mixed spice powder
1/2 tsp ground ginger
1 lemon and 1 large orange (zest only)
10g salt
10g fast-acting dried yeast
40g butter
300ml milk
1 medium egg, beaten
200g dried cranberries
oil for greasing

For the Cross Topping:
75g plain flour
100ml water
Maple syrup for glazing

Method:

  1. Add the milk and butter to a small saucepan and gently warm until the butter melts. Remove from the heat and allow to cool for 15 minutes. Then beat in the egg.
  2. Put the flour, sugar and spices into a large bowl and mix together.
  3. Add the salt and yeast, on opposite sides of the bowl.
  4. Finely zest the orange and lemon and add to the dry ingredients.
  5. You can do the next step by hand or in a stand mixer. Add about 90 percent of the liquid into the bowl of dry ingredients and bring together with your hand until you incorporate all of the flour. You want a soft dough so add more milk if needed.
  6. Tip the dough out on to a lightly floured work surface. Knead by hand for 5 minutes. If the dough still seems too sticky and is not forming a soft ball, add a little flour.
  7. Add the cranberries and knead for another 5 minutes.
  8. If using a stand mixer, mix with a dough hook for 5 minutes,then add the cranberries and mix for another minute or two.
  9. Oil a large bowl. Place the dough in a bowl and cover with cling film. Leave to rest in a warm place for about 1-1½ hours or until doubled in size.
  10. Turn the dough out on to a lightly floured surface and divide into 12 equal size balls. Roll the balls on the counter until they look nice, round and tight.
  11. Line a large baking tray with baking parchment and place the balls on the tray, placing them fairly close together.
  12. Put the baking tray into a large clean polythene bag (bin bags work well). Puff up the bag so it doesn’t touch the buns. Leave for 1 hour or until the buns have doubled in size.
  13. When the buns have doubled in size, preheat the oven to 220C/200C Fan/Gas 7.

For the Cross Topping:

  1. Whisk together the flour in a bowl with 100ml water until it forms a smooth paste and then pour into the icing bag.
  2. Pipe a cross onto each bun. I normally do a line down each row, then a line across each row, rather than doing each bun individually.
  3. Bake for 16-20 minutes until pale golden-brown. Turn the baking tray around halfway through for an even colour.
  4. When the buns come out of the oven, brush with a little maple syrup, before cooling on a wire rack.

Cranberry and Orange Hot Cross Buns
 
Save Print
One of my great childhood Easter memories was walking down to the bakers at the end of the road with my Dad on Good Friday morning to pick up some freshly baked hot cross buns for breakfast. The heady smell of freshly baked buns rich with spices and fruit still makes me dribble. These will fill your house with that same delicious smell.
Author:
Ingredients
  • Ingredients:
  • 500g strong white flour (plus extra for dusting)
  • 75g soft brown sugar
  • 2½ tsp mixed spice powder
  • ½ tsp ground ginger
  • 1 lemon and 1 large orange (zest only)
  • 10g salt
  • 10g fast-acting dried yeast
  • 40g butter
  • 300ml milk
  • 1 medium egg, beaten
  • 200g dried cranberries
  • oil for greasing
  • For the Cross Topping:
  • 75g plain flour
  • 100ml water
  • Maple syrup for glazing
Instructions
  1. Add the milk and butter to a small saucepan and gently warm until the butter melts. Remove from the heat and allow to cool for 15 minutes. Then beat in the egg.
  2. Put the flour, sugar and spices into a large bowl and mix together.
  3. Add the salt and yeast, on opposite sides of the bowl.
  4. Finely zest the orange and lemon and add to the dry ingredients.
  5. You can do the next step by hand or in a stand mixer. Add about 90 percent of the liquid into the bowl of dry ingredients and bring together with your hand until you incorporate all of the flour. You want a soft dough so add more milk if needed.
  6. Tip the dough out on to a lightly floured work surface. Knead by hand for 5 minutes. If the dough still seems too sticky and is not forming a soft ball, add a little flour.
  7. Add the cranberries and knead for another 5 minutes.
  8. If using a stand mixer, mix with a dough hook for 5 minutes,then add the cranberries and mix for another minute or two.
  9. Oil a large bowl. Place the dough in a bowl and cover with cling film. Leave to rest in a warm place for about 1-1½ hours or until doubled in size.
  10. Turn the dough out on to a lightly floured surface and divide into 12 equal size balls. Roll the balls on the counter until they look nice, round and tight.
  11. Line a large baking tray with baking parchment and place the balls on the tray, placing them fairly close together.
  12. Put the baking tray into a large clean polythene bag (bin bags work well). Puff up the bag so it doesn’t touch the buns. Leave for 1 hour or until the buns have doubled in size.
  13. When the buns have doubled in size, preheat the oven to 220C/200C Fan/Gas 7.
  14. For the Cross Topping:
  15. Whisk together the flour in a bowl with 100ml water until it forms a smooth paste and then pour into the icing bag.
  16. Pipe a cross onto each bun. I normally do a line down each row, then a line across each row, rather than doing each bun individually.
  17. Bake for 16-20 minutes until pale golden-brown. Turn the baking tray around halfway through for an even colour.
  18. When the buns come out of the oven, brush with a little maple syrup, before cooling on a wire rack.