Vickys Easter Hot Cross Scones, GF DF EF SF NF

Ingredients of Vickys Easter Hot Cross Scones, GF DF EF SF NF

1. You need 220 g (2 cups) of less 1 heaped tbsp) gluten-free / plain flour.
2. It's 2 tsp of baking powder.
3. You need 1/4 tsp of xanthan gum if using GF flour.
4. Prepare 75 g of safe margarine (1/3 cup), I use Vitalite.
5. It's 40 g of soft brown sugar (3.5 tbsp).
6. Prepare 75 g of sultanas (6 tbsp).
7. It's 25 g of safe chocolate chips, I use Plamil brand (3 tbsp).
8. You need 1/2 tsp of sweet mixed spice / pumpkin pie spice.
9. You need 60-90 ml of safe milk (4 - 6 tbsp), I use rice milk.
10. Prepare of For the Crosses.
11. Prepare 25 g of GF plain flour.
12. You need 1 tbsp of water.
13. It's of Glaze.
14. It's 1 tbsp of caster sugar (superfine).
15. It's 1 tbsp of water.

Vickys Easter Hot Cross Scones, GF DF EF SF NF instructions

1. Mix the flour, xanthan gum if using and baking powder together.
2. Dot the margarine into the bowl and cut in with a fork until the mixture resembles a crumb consistency.
3. Mix in the sultanas, sugar and baking spice.
4. Add just enough milk to bring to a soft dough. Gluten-free flour may need a drop extra.
5. Pat out on a floured surface to an inch thick.
6. Use a 5cm fluted cutter to make the scone shapes. Lay on a lined baking tray. Re-roll the dough until you get 10 scones. Hand shape the last one.
7. Mix the crosses flour and water together to form a plain dough.
8. Roll into a sausage then with a rolling pin flatten out thinly and cut into strips, around 5cm long and 1cm wide.
9. Lay on top of the scones like this.
10. Glaze with leftover safe milk then bake for 15 minutes until golden.
11. Mix the sugar and water and glaze the scones as they come out of the oven.
12. Split in half and spread with cinnamon butter, applesauce or good old butter and jam!.

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