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| This is half of my class holding up their hot cross scone. |
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| This is me and my friend Quitah putting the flour in the cup. |
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| This is when we said goodbye to Aunty Caryl and Uncle Wayne |
- 4 cups of self-raising flour
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup raisins
- 300ml cream
- 355ml can lemonade
- 100g white chocolate, melted
- Butter and Jam to serve!
Method:
- Preheat the oven to 200ᐤC. Grease an oven tray. Sift flour, cinnamon and salt into a bowl, stir in raisins and make a well in the centre.
- Pour in cream and lemonade into well. Mix together to just combine.
- Tip dough onto a well-floured bench; press with well-floured hands, to flatten. Cut out round with a 6 cm cookie cutter. Place scones on prepared baking tray. Bake for 15-20 minutes or until pale golden.
- Remove to cool on a wire rack, covered with a clean tea-towel.
- Put crosses on top with white chocolate!
Makes 12 buns!
