Hot Cross Buns
with TKTK
These Easter scones are filled juicy raisins and warming spices and are lightly sweetened with a touch of brown sugar. A side of crispy bacon completes this spectacular holiday brunch!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
3 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
12 g
Poudre à pâte
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé, Triticale)
56 g
Raisins secs sultana
(Peut contenir : Oeuf, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
2 g
Cannelle, moulue
(Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé, Triticale)
2 g
Mélange d'épices réchauffantes
(Peut contenir : Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
½ tasse(s)
Cassonade
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
1 pièce(s)
Œuf
(Contient: Oeuf)
237 ml
Crème
(Contient: Lait)
43 ml
Crème sure
(Contient: Lait Peut contenir : Lait)
200 g
Tranches de bacon
¼ tasse(s)
Sucre à glacer
(Peut contenir : Crustacés, Oeuf, Poisson, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites, Blé)
Pas inclus dans votre livraison
8 cs
Beurre*
¾ cc
Sel*
Ustensiles
Instructions
- Prepare a parchment-lined baking sheet.
- Add 1 cup warm water to small bowl, then add raisins. Set aside.
- Whisk together 2 cups flour, cinnamon, 1/4 tsp Pumpkin Pie Spice, 2 1/2 tsp baking powder, 3/4 tsp salt and 4 tbsp brown sugar together in a large bowl until combined.
- Whisk 1/3 cup cream, egg and sour cream together in a medium bowl until combined.
- Remove butter from the freezer, then use the largest side of a box grater to grate butter.
- Add grated butter to the bowl with flour mixture. Stir until butter is completely coated in flour.
- Add cream mixture to flour mixture and stir until a shaggy dough forms. (NOTE: The dough will look a little dry, which is normal. You can add more cream, 1 tbsp at a time, to help dough come together, if desired.) Stir in raisins.
- Transfer dough to a lightly-floured work surface, then shape dough into a rough 8-inch circle. (NOTE: Dough will be sticky. Use floured hands to help shape the dough.)
- Using a sharp knife, cut dough into 8 wedges. Brush some of the remaining cream over top of scones, then sprinkle 1/2 tsp of the remaining brown sugar over each scone.
- Transfer scones to the prepared baking sheet.
- Bake scones in the middle of the oven until golden-brown, 15-18 min.
- Meanwhile, arrange bacon strips in a single layer on another parchment-lined baking sheet. Roast bacon in the top of the oven until crispy and cooked through, 8-12 min.**
- Transfer baking sheet of scones to a wire rack to cool.
- Meanwhile, combine icing sugar, 1/8 tsp Pumpkin Pie Spice and 11/2 tbsp remaining cream in another small bowl.
- Drizzle scones with spiced glaze.
- Divide scones and bacon between plates.
