Hot Cross Bun Scones - Rohi Rīpeka Takakau
Heavily spiced scones, shaped in to Hot Cross Buns with a gooey Biscuit Spread centre. Serve with a Biscuit Spread Whipped Butter and prepare for a delectable moment.
Servings 9 scones
Equipment
- 1 x 30 cm x 25 cm tray
Ingredients
The Spiced Dough - Te Pokenga Rau Kikini
- 9 tablespoon Pams Panipani Pihikete (Biscuit Spread)
- 150 g Pam pata mātao (chilled butter)
- 3 ½ C (525 g) Pams puehu parāoa noa (plain flour)
- 1 ½ teaspoon allspice
- 1 tbsp rau kikini whakauruuru (mixed spice)
- 1 tablespoon hinamona kuoro (ground cinnamon)
- ½ teaspoon tote (salt, fine). I use Himalayan salt, if you are using iodised table salt, half this amount.
- 4 teaspoon Pams pēkana paura (baking powder)
- ½ tsp Pam pēkana houra (baking soda)
- ½ C - ⅔ C Pams karanipere (cranberries, any dried fruit works here)
- ⅔ C (145 g) Pams huka one (caster sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
- ⅔ C (165 ml) miraka (milk)
- ¾ C (185 ml) miraka tepe (yogurt, unsweetened)
- 1 ārani (orange)
The Crosses - Ngā Rīpeka
- ⅓ C (50 g) Pams puehu parāoa noa (plain flour)
- 1 tbsp huka (sugar, of any kind)
- 1 tsp Pams pēkana paura (baking powder)
- 2 ½ tablespoon (35 ml) wai (water)
The Glaze - Te Mōhinuhinu
- 30 g Pams pata (butter)
- 3 tbsp marahihi māpere (maple syrup). This can be replaced with 3 tablespoon of honey or apricot jam.
Whipped Butter - Pata Tāwhiuwhiu (Optional)
- 100 g pata kūteretere (softened butter)
- 3 tablespoon puehu huka (icing sugar)
- 1 tsp wanira (vanilla)
- ¼ C Pams Panipani Pihikete (Biscuit Spread)
Instructions
Preheat the Oven:
- Preheat the oven to 200 °C bake setting or 190 °C fan bake.Line a 30 cm x 25 cm tray with baking paper.
Prepare the Biscuit Spread:
- Line a small tray or plate with baking paper and scoop out 9 large tablespoons of panipani pihikete (biscuit spread). Place them in the freezer. This will harden as the scones are made and makes the scone filling process much easer.
Grate the Butter:
- Grate all of the pata (butter) in to a medium bowl and add it to the freezer for five minutes.
Prepare the Dry Ingredients:
- Add the puehu parāoa (flour), allspice, rau kikini whakauruuru (mixed spice), hinamona (cinnamon), tote (salt), pēkana paura (baking powder) and pēkana houra (baking soda) in a large bowl. Add the karanipere (cranberrries).Whakaranuhia (stir to combine).
- Add all of the pata mātao (chilled butter). Using your ringaringa (hands), rub the pata (butter) in to the dry ingredients until it becomes a rough crumb.
Prepare the Wet Ingredients:
- Add the huka one (caster sugar), miraka (milk), miraka tepe (yogurt) in to a jar or small bowl. Finely grate in kiri ārani (orange zest) of most of the ārani (orange).
- Stir it together with a fork or whisk until the huka (sugar) has dissolved.
Combine the Wet and Dry Ingredients:
- Make a well in the centre of the dry ingredients and pour in the wet.
- Using a spatula, gently bring the ingredients together until a shaggy dough forms.
- Lightly flour a tēpu (table) and tip the pokenga (dough) on to it. Very gently bring the ingredients together and gently knead for 30 seconds. Do not over work the dough or the scones will be tough.
- Once the dough has come together, pat out the dough to a square that is around 3 - 4 cm thick. Cut it in to 9 equal pieces.
Fill the Scones with Biscuit Spread:
- Flatten out each pieces of dough to around 1 cm thick and place a tablespoon of chilled panipani pihikete (biscuit spread) in to the centre.
- Fold in the corners and seal the scones by pinching the seams together so nothing can seep out while baking. Flip the takakau (scone) over and use the sides of your hands to create a round shape.
- Place them on the prepared tray and repeat this process until all of the dough is used.
Make the Crosses:
- Add puehu parāoa (flour), huka (sugar), pēkana paura (baking powder) and wai (water) in to a small bowl. Whakaranuhia kia māene (mix together until smooth).
- Add the mixture to a piping bag with a small, round piping tip. Pipe the crosses on to the buns.
Bake the Hot Cross Bun Scones:
- Bake for 20 minutes and then check if they are cooked. If the buns spring back when pressed on the underside of the buns, they are ready. If they stay pressed in, bake for five more minutes.
Make the Glaze:
- As they bake prepare the simple mōhinuhinu (glaze). Gently melt the pata (butter) in a small pot on the stove or in a small heat proof bowl in the microwave. Then stir through the marahihi māpere (maple syrup).
- Remove the baked buns from the oven and brush the mōhinuhinu (glaze) all over with a pastry brush.
Glaze the Hot Cross Bun Scones:
- Remove the baked scones from the oven and brush the mōhinuhinu (glaze) all over with a pastry brush.
- Eat them just as they are or make a whipped butter to serve alongside them.
Make the Whipped Butter:
- Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) in to the bowl. Whip on high for 3 minutes until light and fluffy in colour and texture.
- Add in the panipani pihikete (biscuit spread) and whip again for a minute. Add it to a small serving bowl and enjoy this lush combination.
Store the Hot Cross Bun Scones:
- These are always going to be best eaten fresh from the oven. However, they can be stored in a plastic bag or container on the bench overnight. Slice them and toast them the next day or warm them in the microwave for 10 seconds.
- Beyond a day, store them in a plastic bag and freeze for up to three months. Make sure to heat them to bring them back to life.