Hot Cross Scones

This is half of my class holding up their hot cross scone.

This is me and my friend Quitah putting the flour in the cup.

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:

1. 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.
2. Pour in cream and lemonade into well. Mix together to just combine.
3. 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.
4. Remove to cool on a wire rack, covered with a clean tea-towel.
5. Put crosses on top with white chocolate!

Makes 12 buns!