These hot cross scones are filled with flavours of hot cross buns like orange, fruit, spices etc and can be low sugar/ refined sugar free (if you choose RSF choc) plus use higher fiber, more nutritious ingredients. They can be made dairy free/vegan friendly with simple adjustments too, so no need for anyone to miss out. They also use a bit of dried fruit so have some goodness in there for the kids and are a good, easy baking option for them to help out with in the kitchen to keep them busy for a few minute!
These are best served warm but as you need to add the choc crosses they’ll need to be cool enough but you can always gently reheat them before you consume them.
Recipe (makes 5)
-225g wholemeal flour (I like spelt but if you use buckwheat then I recommend adding the coconut sugar)
-20g ground almonds
-5g baking powder
-60g dried apricots/raisins (soaked in water for 1 hour beforehand)
-50g butter/coconut oil/spread of choice at room temp
-120ml orange juice + 80ml water or milk of choice
-1/2 tsp orange extract
-1 tsp cinnamon
-generous 1/2 tsp ginger powder
optional: 1 Tbsp coconut sugar
optional: 4g baobab powder (this is a fruit with citrus like flavour, find at health food stores or online)
20g dark chocolate of choice (I like Ombar)
-Mix together the dry ingredients then add the butter/spread and rub in with your fingers until combined
-Drain and chop the dried fruit and add this into the dry mix
=Stir together the wet ingredients in a measuring jug then pour into the dry mix and stir gently until combined (you can add chopped chocolate here if you don’t want the crosses on top, if so, increase the choc to 25g)
-Let the mix sit for a bit while you pre-heat the oven to 160C fan, once heated scope out handfuls of dough and shape then place onto lined baking tray
-Bake for 10-11 mins, ovens may vary, then leave to cool before melting the choc and adding to the top of each scone. If you have baobab you can dust on some of this just before the choc sets.
PS. For my blueberry lemon scones, see here
For my homemade Creme eggs, click here