Hot Cross Scones

 Get sweet scones with a hint of cinnamon spice on the table fast this Easter with this 30-minute recipe that puts a twist on traditional hot cross buns.

Ingredients

Scones

• 2

  cups Gold Medal™ unbleached all-purpose flour
• 2

  tablespoons granulated sugar
• 1

  tablespoon baking powder
• 1/4

  teaspoon salt
• 2

  teaspoons grated orange peel
• 1/2

  teaspoon ground allspice
• 1/4

  teaspoon ground cinnamon
• 5

  tablespoons cold unsalted butter, cut into cubes
• 1

  cup raisins or dried currants
• 1

  egg
• 3/4

  cup heavy whipping cream, cold

Icing

• 1/2

  cup powdered sugar
• 1/2

  teaspoon vanilla
• 2

  teaspoons milk

Steps

1 Heat oven to 400°F. Line sheet pan or cookie sheet with sides with cooking parchment paper.

2 In medium bowl, stir together flour, granulated sugar, baking powder, salt, orange peel, allspice and cinnamon. With pastry blender or fork, cut cold butter into dry ingredients until butter is size of small peas. Stir in raisins.

3 In small bowl, beat egg and cream until well blended. Stir into flour mixture until mixture begins to come together. On clean surface, knead dough a few times until smooth. With hands, pat dough until about 1-inch thick. Use 3-inch round cutter to cut out scones; place in sheet pan. If desired, brush egg wash over tops of scones.

4 Bake about 20 minutes or until puffed and golden brown. Cool.

5 To make icing, stir together powdered sugar, vanilla and milk until smooth. Icing will be thick. Spoon a cross of icing onto each scone. Let stand 5 minutes before serving.