Hot crossed scones

Method

1. 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

2. Sift the flour, salt and cinnamon into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs.

3. Stir in the sugar and sultanas. Add just enough milk mixture to make a soft dough.

4. 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.

5. Roll the pastry into a rectangle and cut out 12 strips (8cm x 1cm), and place on top to form a cross.

6. Bake for 15- 20 minutes until risen and golden. Cool for 5 minutes on a wired rack and serve warm with jam.