Recipe: Appetizing Vickys Easter Hot Cross Scones, GF DF EF SF NF

Vickys Easter Hot Cross Scones, GF DF EF SF NF. Hot Cross Scones, all the amazing flavours of traditional Easter Hot Cross Buns. These are the perfect, easy & delicious answer. So after reading an article on how popular Hot Cross Scones were in England, I decided to dress up a scone recipe I had and loved to.

Vickys Apple Scones, GF DF EF SF NF Recipe by Vicky@Jacks Free-From Cookbook. Great recipe for Vickys Apple Scones, GF DF EF SF NF. These scones make use of any apples going soft in the fruit bowl! You can prepare Vickys Easter Hot Cross Scones, GF DF EF SF NF using 15 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Vickys Easter Hot Cross Scones, GF DF EF SF NF

1. Prepare of less 1 heaped tbsp) gluten-free / plain flour.
2. Prepare of baking powder.
3. It's of xanthan gum if using GF flour.
4. You need of safe margarine (1/3 cup), I use Vitalite.
5. You need of soft brown sugar (3.5 tbsp).
6. It's of sultanas (6 tbsp).
7. Prepare of safe chocolate chips, I use Plamil brand (3 tbsp).
8. It's of sweet mixed spice / pumpkin pie spice.
9. You need of safe milk (4 - 6 tbsp), I use rice milk.
10. Prepare of For the Crosses.
11. Prepare of GF plain flour.
12. You need of water.
13. You need of Glaze.
14. Prepare of caster sugar (superfine).
15. Prepare of water.

These hot-cross scones are so good they're an almost religious experience - especially apt at Easter, says The Violet Bakery's Claire Ptak. Allergy friendly (GF, DF, SF, NF, EF, Refined sugar free) What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? Use them to help choose recipes that are best suited for you!

Vickys Easter Hot Cross Scones, GF DF EF SF NF guidelines

1. Mix the flour, xanthan gum if using and baking powder together.
2. Dot the margarine into the bowl and cut in with a fork until the mixture resembles a crumb consistency.
3. Mix in the sultanas, sugar and baking spice.
4. Add just enough milk to bring to a soft dough. Gluten-free flour may need a drop extra.
5. Pat out on a floured surface to an inch thick.
6. Use a 5cm fluted cutter to make the scone shapes. Lay on a lined baking tray. Re-roll the dough until you get 10 scones. Hand shape the last one.
7. Mix the crosses flour and water together to form a plain dough.
8. Roll into a sausage then with a rolling pin flatten out thinly and cut into strips, around 5cm long and 1cm wide.
9. Lay on top of the scones like this.
10. Glaze with leftover safe milk then bake for 15 minutes until golden.
11. Mix the sugar and water and glaze the scones as they come out of the oven.
12. Split in half and spread with cinnamon butter, applesauce or good old butter and jam!.

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