Hot cross scones

MAKES 9-12

Just because you’re avoiding gluten doesn’t mean you need to miss out on something freshly baked and slathered with butter! Try these super-simple scones on your Easter morning.

3 cups gluten-free flour

(I used Edmonds), plus extra for dusting

4 tsp baking powder

2 tsp ground cinnamon

1 tsp mixed spice

50g cold butter

½ cup raisins

¼ cup sugar

3 tbsp lemon rind,

finely chopped

1½ cups milk (you may not need to use it all) SUGAR SYRUP

¼ cup caster sugar

3 tbsp water CROSSES

½ cup icing sugar

1 tsp lemon juice

1 Preheat oven to 200°C. Flour an oven tray.

2 Sift the flour, baking powder, cinnamon and mixed spice into a bowl. Grate in the butter. Add the raisins, sugar and lemon rind. Stir in 1 cup of the milk and stir with a knife until it comes together to a soft, wet dough. Add more milk as needed. 3 Turn out onto a well-floured bench. Dust with more flour and pat into a rough 4-5cm thick square. Cut into 9 squares and pat into bun shapes. Place on the prepared tray and bake for 20 minutes or until risen and cooked through.

4 For the sugar syrup, boil the caster sugar and water for 1 minute. Brush over the hot scones to glaze.

5 For the crosses, mix the icing sugar with the lemon juice to make a thin icing consistency. When the scones are cool, drizzle on in a cross shape.

6 Serve with lashings of butter.