Just in time for Easter, try this decadent recipe for Hot Cross Bun Scroll Scones
2 cups self-raising flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 (45ml) tablespoons icing sugar
1 egg (xl)
210ml (3/4 cup plus 2 tablespoons) buttermilk
100g butter, softened
½ cup castor sugar
¼ cup demerara sugar
2 teaspoons ground cinnamon
½ teaspoon mixed spice
⅓ cup pecan nuts, roughly chopped
¼ cup of each, raisins and golden sultanas
2 tablespoons orange peel
1 tablespoon melted butter mixed with 1 tablespoon milk
¾ cup icing sugar, sifted
⅓ cup fresh cream
½ teaspoon vanilla extract
Preheat the oven to 200º C. Grease or spray a large 12-hole non-stick muffin tin with cooking spray.
Start by making the filling. Combine the butter, sugars and spices together to form a paste. Set aside until later.
Sift together the flour, raising agents, salt and icing sugar.
Rub the butter into the flour.
Whisk the egg and buttermilk together and add to the dry ingredients. Mix to combine, without overworking the dough.
Turn the dough out onto a floured surface and roll into a 20 x 30cm rectangle.
Spread the butter and sugar filling evenly over the entire surface of the dough.
Scatter with dried fruit, peel and nuts. Roll the dough up from the long side, much the same as a Swiss roll.
Slice into 12 even pieces and lay each sone round into the muffin holes. Brush with butter and milk glaze.
Bake for 22-25 minutes.
Cool for 5 minutes in the tin before running a knife around the edges to loosen.
For the glaze, whisk the icing sugar, cream and vanilla together until smooth.
Spoon over the warm hot cross bun scroll scones and apply to face.