Hot Crossed Scones

Pre-heat the oven to 220°C/425°F/Gas Mark 7.

Sift together the flour and icing sugar in a large bowl.

Cut the butter into small pieces and rub into the flour mix, until it resembles breadcrumbs.

Add the sultanas or currants.

Make a well in the centre and add the milk to the mix, mixing as you pour.

Turn the dough onto a floured work surface and lightly roll out to 2cm thick.

Cut out 10 scones with the cutter, then put onto a greased baking tray.

Mix the plain flour with the milk, roll out thinly and cut into ½ cm strips.

Put a cross on the top of each scone, brush with some milk.

Bake in the oven for 10-12 mins, until slightly risen and golden brown.

Serving Suggestions:

Toasted and served spread with butter and jam.

Served alongside Irish cheddar cheese.

Great to use when making a bread and butter pudding instead of bread.

Serve as a sandwich - buttered and filled with thinly sliced ham and cheese.