Mini Choc Chip Hot Cross Scones

Name: Mini Choc Chip Hot Cross Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15
Ingredients: 2 cups self-raising flour, sifted; ¾ cup milk choc chip bits; ¼ cup caster sugar; 1 pinch salt; ½ cup cream, plus 2 Tbsp extra for brushing; ½ cup lemonade; 60g milk chocolate, melted

15 minutes + 15 minutes

Serves 15

Easter Hot Cross Scones Choc Chocolate Hot Cross Bun

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Ingredients

2 cups self-raising flour, sifted
¾ cup milk choc chip bits
¼ cup caster sugar
1 pinch salt
½ cup cream, plus 2 Tbsp extra for brushing
½ cup lemonade
60g milk chocolate, melted

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Scones

Method

1. Preheat oven to 220°C. Line an oven tray with baking paper.
2. In a large bowl, combine flour, choc bits, sugar and salt. Make a well in the centre and stir through cream and lemonade with a butter knife until just combined.
3. Turn out dough onto a lightly floured board. Knead lightly to combine. Gently flatten dough until 3cm thick.
4. Use a 5cm round cutter to cut out scones. Arrange close together on tray. Brush with extra cream.
5. Bake for 10-15 minutes, until scones are lightly browned and sound hollow when tapped. Allow to cool.
6. Fill a piping bag fitted with a writing tube with melted chocolate. Pipe chocolate crosses over cooled scones.
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