August 23, 2017
Breads, Dinner rolls or other breads, Snacks,
Dairy, Add it in the lunch box, Brunch, Christmas, Easter, Thanksgiving, Oven Bake, Diabetic, Low Fat, No Eggs, Vegetarian, Flour, Milk, Butter/Margarine more
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"From Australian Better Homes & Gardens Diabetic Living March/April '17. Makes 15 hot-cross buns 1 is a serve."
Preheat oven to 200C (fan-forced).
Line a large tray with baking paper.
Put flours in a medium bowl and add the margarine and using your fingertips to rub into the flours until well combined and then stir in dried fruits.
Add milk and using a flat bladed knife, stir until the mixture just starts to combe together and turn out onto a lightly floured surface and knead until just smooth.
Using a rolling pin, roll out dough until about 2cm thick and then using a 5cm round cutter, cut out 15 scones, re-rolling when necessary and reserving remaining dough.
Place scones on a lined tray so they are just touching and brush with a little milk.
Bring remaining together and roll out on a lightly floured surface until about 5mm thick (and 25cm long).
Cut dough into strips about 5mm wide and place across top of scones in both directions to form crosses and then brush tops with a little more milk and bake for around 12 minutes or until the tops are lightly golden.
Serve warm and spread with a little margarine, if you like.
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