Hot Cross Scones

method:

• Preheat the oven to 190C/375F/Gas 5. Place the strands of saffron (if using) in a small jug and add the boiling water. Infuse for 5 minutes to release the colour then strain and add the milk.
• Sift the flour, salt and cinnamon into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and sultanas. Add just enough milk mixture to make a soft dough.
• Roll out on a lightly floured surface to a thickness of around 2cm. Using a 7cm cutter, cut out 6 scones.
• Place the scones on a lightly greased baking sheet and brush with any remaining saffron milk. If you’d like to add crosses to the tops of your scones, simply roll out the pastry trimmings into a rectangle and cut out 12 strips about 8cm x 1cm. Place these on top of the scones now.
• Bake the scones for 15-20 minutes until risen and golden. Cool for 5 minutes on a wire rack and serve warm with jam, or for pure indulgence, clotted cream.