With Easter round the corner and Spring time on our doorstep, we thought it time to celebrate with a sweet treat. Here’s how to make these fabulous Hot Cross Bun Scones. Coconut flour is naturally gluten-free and high in fibre and helps add a sweet nutty taste to these cakes. Using coconut sugar instead of white cane sugar also lowers the total sugar content, but imparts a sweet caramel taste. To top it all off, mix icing sugar, with water and our coconut milk powder to make a sweet, decadent iced bun. Happy Easter & Happy Cooking:

HOT CROSS BUN SCONES

Ingredients:

For the scones - 

• 120g gluten-free flour

• 50g The Coconut Company Coconut Flour

• 75g The Coconut Company Coconut Sugar

• 1 teaspoon baking powder

• 1 teaspoon mixed spice

• 250g natural yogurt of choice

• 1 teaspoon vanilla extract

• 75g raisins / sultanas

For the crosses - 

• 30g icing sugar

• 4 tablespoons The Coconut Company Coconut Milk Powder

• 3-4 tablespoons cold water

Get making!

1. First mix together the flours, coconut sugar, baking powder and mixed spice in a bowl.

2. Spoon in the yogurt and vanilla and mix well to form a dough. Mix in the raisins.

3. Knead then split into 9 balls and pat with your hands. Place on a baking tray lined with grease proof paper and brush with a little milk choice. Bake for 15-20 minutes until risen then pop on a wire rack.

4. Sift the icing sugar and coconut milk powder into a bowl then gradually add in the water to form a slightly runny paste. Pop into a piping bag then pipe over a cross on top of each. Enjoy!