Happy Easter! For the larger population Easter means a long weekend and allows us time to do the things we enjoy.
At Tanna Farms it’s a time for us to head into the test kitchen and try some of the fabulous recipes that people create using our products. We couldn’t resist trying this latest recipe from Wick Nixon at Wicked Wellbeing. It’s her healthy take on an Easter tradition – Hot Cross Scones! So last night, while a cheat meal for the family was prepared, we whipped up a batch and they didn’t disappoint. Another splendid combo of flavours and simplicity for us novice bakers – thanks Wick.
Here’s the recipe – enjoy and Happy Easter!
Wick’s Hot Cross Scones.
1 ½ c wholemeal flour
1 ½ c spelt flour, sifted (a little extra for turning onto bench)
¼ c coconut sugar
5 t baking powder
½ t salt
2 t mixed spice
1 ½ t cinnamon
1 t ground cloves
80gm Tanna Farms Coconut Oil (or butter) cold, in small pieces
1/3 c raisins
¼ c currants
¾ c – 1 c almond milk (or normal milk)
Note: Wick puts her coconut oil in the fridge for about an hour prior so it solidifies
½ t cinnamon
1 T pure maple syrup
1 t water
Preheat the oven to 200 C. Combine all the dry ingredients down to the coconut oil into the bowl of a food processor. Add the cold coconut oil and process until it resembles fine breadcrumbs (or you use your fingertips and rub in until the same effect). Transfer to a normal bowl. Add the raisins and currants.
Whisk together the eggs and the milk, add to the flour mixture and bring together with a fork to make soft dough. The mixture should be quite moist so if it’s too dry, add some more milk.
Tip onto a lightly floured bench and press together to form a rectangle about 4cm thick, as you would a scone mixture. Cut into 9 equal portions and place on a lined baking tray, spacing them well apart.
Bake for 18-20 minutes until risen and golden. Remove from the oven and immediately brush with the glaze. Best served warm with butter or coconut oil for dairy free.
Glaze: Combine the ingredients in a cup and stir until mixed. Brush over the top with a pastry brush.
Here is what ours looked like just before they were about to go in the oven. It’s no ‘Donna Hay’ shot but at least it will give you an idea.