Easter Simnel Scones recipe
I love Easter; it’s full of the promise of spring, you get a lovely long weekend and you can eat chocolate and buns to your hearts content. Making hot cross buns is great, but if time’s tight, a yeast based bake is not for me. These Simnel Scones are quick to make and will make your Good Friday, really bloody good.
I’ve always loved a fruit based scone, they’re a vintage favourite of mine. Who knew that adding my beloved marzipan and some mixed spice would transport them to a whole new, Easter themed, level. My scones are so quick to make; a little rubbing in of butter, pouring in of milk and a short bake then they’re ready for a lot of butter. A small ball of marzipan on the top of all but one of your scones represents the eleven apostles, as you would on your traditional simnel cake. This also satisfies my need to use as much marzipan as possible, wherever possible.
The Easter forecast is bloody awful, so cast aside any thoughts of gardening or drinks in the sun and bake some Simnel Scones, and eat them. Indoors.
Classic scone line up with some Easter based bits and bobs for good measure. The mixed spice and fruit bring all the simnel flavours and the marzipan adds nutty sweetness to every mouthful.
Make a start by lining a large baking sheet and pre heating the oven to 170℃. Now take a large bowl and add the flour, baking powder and mixed spice. Give it a stir then add the chopped butter.
Rub the butter into the flour until it resembles breadcrumbs, but still with some small pieces of butter visible.
Stir through the sultanas or raisins, sugar and chopped marzipan then pour in the milk, mixed with the vanilla extract, and mix until you have a rough shaggy dough.
Turn the dough out onto a floured board and knead gently to just bring it together.
Press or roll the scone dough out to a thickness or around 2 to 3 centimeters thick.
Using a small floured cutter, cut out 12 scones, rerolling where necessary, then lay them onto your lined tray.
Brush the tops with milk then roll the extra 50g of marzipan into 11 small balls and place on top of 11 of the scones.
Bake in the pre heated oven for around 20 minutes or until the scones are well risen, golden and smelling amazing.
Leave the simnel scones to cool briefly, before devouring, with an obscene amount of butter on them.
The Easter treats are warm, crumbly and best eaten on the day they’re made, which, I can guarantee, is no hardship.
Lucy x
Easter Simnel Scones recipe
Makes 12
You will just needs bowls and a line baking sheet for these
250g self raising flour
1 teaspoon baking powder
1 teaspoon mixed spice
50g cold butter, chopped
2 tablespoons caster sugar
100g raisins or sultanas
100g marzipan, chopped, with an extra 50g for the 11 balls for the top
1 teaspoon vanilla extract
125ml milk
A little extra milk to glaze
Butter to serve, and jam and cream, if you wish
Pre heat the oven to 170℃ fan assisted.
Take a large mixing bowl or your food processor and measure in the self raising flour, mixed spice and baking powder. Gently rub or process the chopped cold butter into the flour so the mixture resembles breadcrumbs but still with some small bits of butter visible. Stir through the sugar, then the sultanas/raisins and marzipan. Mix the vanilla extract into the milk then pour in enough of the milk to make a soft shaggy dough.
Turn the dough out onto a floured work surface and knead gently for a moment to bring the dough together. Roll the dough out to a thickness of approximately 2 to 3 centimeters thick, but no need to be too precise. Cut into rounds using a small floured cutter, then place on your lined baking sheet and brush with extra milk. Use the last 50g of marzipan to roll out 11 tiny balls, to represent the 11 apostles, and pop them onto 11 of the scones. Bake for 20 minutes or until golden brown and cooked through.
Serve warm, slathered with butter, and jam and cream if you like. These will keep in a tin for a couple of days, but are best, and very easily, eaten on the day of baking.
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