Hot Cross Scones with Whipped Orange-Honey Butter
No yeast, no waiting: tender spiced scones with raisins and orange zest, a piped cross on top, served warm with whipped orange-honey butter.
Method
Preheat the oven to 220°C and line a tray with baking paper. A hot oven gives scones their quick, tall rise.
ovenIn a bowl mix the flour, baking powder, sugar, mixed spice and salt. Grate in the cold butter and rub it into the flour with your fingertips for , until it looks like coarse breadcrumbs. Stir in the raisins and two thirds of the orange zest (keep the rest for the butter).
Add in this stepPlain flour 160 gBaking powder 2½ tspSugar 20 gMixed spice (or ground cinnamon) 1 tspSalt 1 pinchButter (cold) 40 gRaisins 50 gOrange (for zest, used in the dough and the butter) 0.4
Pour in the cold milk and stir with a butter knife just until there is no dry flour left. The dough should be soft and a little sticky. Do not knead it, or the scones will be tough.
Add in this stepMilk (cold) 100 ml
Tip the dough onto a floured surface and gently pat it into a round 2.5 cm thick. Cut out 4 scones with a floured 6 cm cutter, pressing straight down without twisting so they rise evenly; press the scraps together once for the last ones. Place them on the tray, just touching.
Brush the tops with the milk for brushing. Mix the cross flour and water into a thick paste, put it in a piping bag (or a plastic bag with a corner snipped off) and pipe a cross on each scone.
Add in this stepMilk (for brushing) 1 tspPlain flour (for the crosses) 15 gWater (for the crosses) 15 ml
Bake in the oven for , until well risen and golden and the bottoms sound hollow when tapped. Wrap them in a clean tea towel for 5 minutes to keep the crust soft.
ovenMeanwhile beat the soft butter with the honey, remaining orange zest and flaky salt with a fork for , until pale and fluffy. Break the warm scones open by hand and spread with the orange butter.
Add in this stepButter (softened, to serve) 40 gHoney 2 tspOrange (for zest, used in the dough and the butter) ⅛Flaky salt (or coarse salt) 1 pinch
Cook's tip
Keep everything cold, especially the butter and milk, for the lightest scones. Self-raising flour can replace the flour and baking powder. Scones are best on the day they are baked; warm leftovers for 3 minutes in a hot oven.
Cooking it at camp
Mix the dry ingredients and rub in the butter at home, then carry the mixture in a zip-lock bag in the cooler. On site, add the milk, shape and bake in a lidded Dutch oven with coals on the lid and underneath for about 15 minutes, or shape flat scones and cook them in a covered frying pan over low heat, 6 to 7 minutes per side.