Recipes Scones & Shortcake Recipes Hot crossed scones Back to Scones & Shortcake Recipes Hot crossed scones Total Time 30m Prep Time 15m Bake Time 15m Serves 6 Skill Level Easy 0 Reviews No ratings yet Share A twist on making hot cross buns! Seasonal pretty little bakes. Method Preheat the oven to 190°C (fan 170°C, gas mark 5). Place the strands of saffron (if using) in a small jug and add the boiling water. Infuse for 5 minutes to release the colour then strain and add into the milk Sift the flour, salt and cinnamon into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and sultanas. Add just enough milk mixture to make a soft dough. Roll out on a lightly floured surface to a thickness of 2cm/3/4 inch. Using 7cm cutter, cut out 6 scones. Place on a lightly greased baking sheet and brush with any remaining saffron milk. Roll the pastry into a rectangle and cut out 12 strips (8cm x 1cm), and place on top to form a cross. Bake for 15- 20 minutes until risen and golden. Cool for 5 minutes on a wired rack and serve warm with jam. Let's Bake The easiest way to follow a recipe Reviews Unfortunately there are no reviews for this recipe yet! Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric 1pinch Saffron 3 tbsp Water (boiling) 4 tbsp Milk 225g Self-raising white flour 1pinch Salt ½ tsp Cinnamon 50g Butter (unsalted) 25g Billington's Unrefined Golden Caster Sugar This is the highest quality caster sugar available and is a great natural alternative to refined caster sugar. It has a warm golden colour from its unrefined nature and is fine grained with a subtle buttery taste, making it perfect for deliciously light sponges, shortbread and macaroons. 50g Sultanas