Mini Choc Chip Hot Cross Scones

clock 15 minutes + 15 minutes bowl 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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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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