Hot crossed scones

A brilliant twist on a traditional Easter recipe - try these hot crossed scones!

What you need:

• Pinch of saffron (optional)
• 4 tbsp milk (warm)
• 225g/8oz self-raising flour
• pinch of salt
• ½ tsp ground cinnamon
• 50g/2oz butter
• 25g/1oz Billington's Golden Caster sugar
• 50g/2oz sultanas
• Pastry trimmings to make crosses

What you do:

1. Preheat the oven to 190ËšC/375ËšF/Gas Mark 5
2. Place the strands of saffron (if using) in the warm milk and infuse for 5 minutes to release the colour.
3. Sift the flour, salt and cinnamon into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the Golden Caster sugar and sultanas. Add just enough milk mixture to make a soft dough
4. Roll out on a lightly floured surface to a thickness of 2cm/ ¾ inch. Using 7cm/2⅝ inch cutter, cut out 6 scones. Place on lightly greased baking sheet and brush with any remaining saffron milk.
5. Roll the pastry into a rectangle and cut out 12 strips (8cm x 1cm), and place on top to form a cross.
6. Bake for 15-20 minutes until risen and golden. Cool for 5 minutes on a wire rack and serve warm with jam.

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