Hot cross scones

• self-raising flour↗225g g

  plus extra for dusting

• salt↗¼ tsp tsp
• butter↗50g g

  chilled

• small dessert apple↗1

  peeled and cored

• currants↗3 tbsp tbsp

  or other dried fruit (chopped if large)

• milk↗50-75 ml ml
• natural yogurt↗4 tbsp tbsp
• egg↗1

  beaten (optional)

• pack of strawberry laces↗

  or a roll of fruit leather, cut into strips the same diameter as the scone

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Tip the flour and salt into a large bowl. Grate the butter into the bowl, toss the mixture together, then rub the bits of butter into the flour until there are no big lumps left.

2. 2

   Grate the apple into the bowl, then add the dried fruit, 50ml milk and the yogurt, and combine to make a soft dough. If the dough looks dry, add a little more milk. Don’t squeeze it too much and don’t worry if it looks a little lumpy. Roll out the dough on a floured surface and cut out scones using a 4cm round cutter. Combine any off-cuts and cut out more scones until you have used up all the mixture.

3. 3

   Put the scones on a baking tray and cut a cross across the top of each (adults may have to help children here). Brush some egg over the top, if using. Bake for 10-12 mins or until the scones are risen and golden brown. While they are still warm, lay strawberry laces into the crosses you have cut in the tops of the scones.