I’v had a crush on hot cross buns since I found out about them a few years ago. I never heard of this typical Easter bread when I lived in London, it was later, after starting to regularly browse British food blogs that our paths crossed. They just felt so much like my cup of tea, I like brown bread a lot and they looked so fluffy and delicious, and also different than other bread with that cross on top.
Reading the recipes they did seem a bit too sweet for me though, with the glaze and all. So tried to make my own, a bit less cakey versions without the glaze. I have hade some failures and some more successful tries. But I think these scone versions are the best ones so far. They turned out light and fluffy, more like buns than scones in the consistency, but still with a nice crumbly surface. The black treacle adds some sweetness, and also a bit of that brown colour that I like.
To go with them I made a simple and quick raspberry and mint jam with no processed sugar. Instead I used stevia powder, a sweetening that they say have half the cholesterol from sugar. I also used some flax seeds to thicken the jam. It is like eating fresh raspberries with a hint of sweetness and mint!
I also think some kind of fig jam would go great with the scones.
Hot cross scones
2 decilitre light spelt flour
1 decilitre wholewheat spelt flour
1 tsp baking powder
½ tsp salt
75 gram butter
1 decilitre natural yoghurt
1 handfull sultanas
½ tsp mixed spice
1 tsp black treacle
For the crosses:
2 tbsp light spelt flour
2-3 tbsp water.
Tunt the oven to 175 C.
Mix the two kind of flour with salt and baking powder. Mix in the butter until a crumbly dough has formed. Add the yoghurt, mix spice, treacle and sultanas and steer to a smooth dough.
Divide the dough in to four round balls and place on a oven tray.
Mix the flour with water until it is a smooth mixture. Put the mixture in a piping bag and pipe a cross on every bun.
Make the buns for 20-25 minutes.
Sugar free raspberry- mint jam
2 dl raspberries
½ decilitre stevia powder
1 tbsp flax seed
1 fresh mint leaf
Mix everything in a pot and turn to heat. Boil for about 10 minutes, until the raspberries has dissolved and the jam feels sticky. Eat with in a few days.