Hot Cross Scones

Instructions

1. Prepare the dry ingredients
   Preheat the oven to 220°C/200°C fan/gas 7. Line a baking tray with parchment paper. In a large mixing bowl, combine the flour, cinnamon, nutmeg, and allspice. Add the cold cubed butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
2. Add the sweet elements
   Stir in the sugar, mixed dried fruit, and orange zest, ensuring everything is evenly distributed throughout the flour mixture. Make a well in the center of the dry ingredients.
3. Form the dough
   Pour the buttermilk into the well and use a knife to bring the mixture together into a soft, slightly sticky dough. Be careful not to overwork the dough as this will make the scones tough.
4. Shape and cut the scones
   Turn the dough out onto a lightly floured surface and gently pat or roll to a thickness of about 3-4cm. Using a 7cm round cutter, stamp out the scones by pushing down firmly and lifting straight up without twisting (twisting can prevent them from rising evenly). Re-roll any trimmings gently to make more scones.
5. Prepare for baking
   Place the scones on the prepared baking tray, leaving a small gap between each one. Brush the tops with beaten egg for a golden finish.
6. Bake the scones
   Bake in the preheated oven for 12-15 minutes until well risen and golden brown. Transfer to a wire rack to cool completely.
7. Create the cross decoration
   Once the scones are cool, mix the icing sugar with enough water to create a thick but pipeable icing. Spoon the icing into a small piping bag or a sandwich bag with a corner snipped off. Pipe crosses on top of each scone, mimicking the traditional hot cross bun design.