I have a confession to make, the last week has been spent testing and eating different types of Hot Cross Buns. I will be bringing you a traditional style Hot Cross Bun recipe later in the week but while I was making my traditional style of buns it got me thinking, does everyone really have this much time to prep Hot Cross Buns? Sure some of us will make the time to prep, knead and rest the dough before cooking but a lot of us really just want a little hit of Easter flavours without the fuss, am I right?
I fit into both of those categories above. Some days, I have all the time in the world and am happy to spend a few hours working on a recipe or starting it and then going away and coming back to it, much like working on an art piece, I suppose? But there are other times when I just want to whip up something really delicious with minimal effort and time.
That is where these Scoffins come into play. The flavours are reminiscent of a hot cross bun but they are fuss-free and are a pretty awesome alternative as they fit somewhere in between a scone and muffin. The reason they sit in between a muffin and scone is because there is no yeast or rising agent included, and with the addition of Almond meal, it means the end result is soft with a little squish.
If Sultanas or raisins aren’t you’re thing you could try swapping for some dark chocolate. Please keep in mind when making this awesome little recipe for Scoffins that they by no means are intended to turn into the style of Hot cross buns you may purchase from a Bakery. While they hint at the flavours, they are their own wonderful little creation to be enjoyed as they are, Scoffed down with a big mug of tea.
If you have any questions or if you make this recipe, or even have an idea for a recipe you would like to see ‘veganised’, drop me a comment below or let me know on Instagram @theplantritionist
Talitha xx
Set oven to 180 degrees and line a brownie tray with baking paper.
In a large mixing bowl add all dry ingredients and whisk to combine.
In a smaller mixing bowl add all the wet ingredients and mix to combine.
Add the wet ingredients into the dry ingredients and mix well for a couple of minutes until you have a smooth, dough mixture. Using lean hands is a great way to bring it all together.
Form into one large ball then divide into six mini buns, weighing approx 74g each - you can weigh the large ball of dough first and divide that number by six if you want to be really precise.
Form each ball into a mini bun and place them into your lined baking dish side by side so they are just touching.
Mix together flour, water and maple syrup to make the cross glaze. It should be slightly running but not watery. You can test this by dipping a fork into the mix and seeing if it is slightly 'stringy' as you want to be able to essentially draw on the crosses. if the mixture is too gluggy add a very small amount of water or if it is too runny, add a touch more flour.
Place the mixture for the crosses into a piping bag or a snap lock bag and cut off one of the corners. Pipe the crosses on and then you're ready to bake.
Bake for 20 minutes before allowing to completely cool. I find these Scoffins are best when they are placed in the fridge for at least 30 minutes or are left at room temp for a few hours after they have been baked. Basically, unlike a traditional bun that foes stale, these improve over time.
Store in an air-tight container in the fridge. Will keep for up to 5 days - but I doubt they'll last that long. Double the batch to make 12 mini Scoffins or 6 larger scoffins - cooking time will vary if you make them larger than the recipe outlines.
Ingredients
Directions
Set oven to 180 degrees and line a brownie tray with baking paper.
In a large mixing bowl add all dry ingredients and whisk to combine.
In a smaller mixing bowl add all the wet ingredients and mix to combine.
Add the wet ingredients into the dry ingredients and mix well for a couple of minutes until you have a smooth, dough mixture. Using lean hands is a great way to bring it all together.
Form into one large ball then divide into six mini buns, weighing approx 74g each - you can weigh the large ball of dough first and divide that number by six if you want to be really precise.
Form each ball into a mini bun and place them into your lined baking dish side by side so they are just touching.
Mix together flour, water and maple syrup to make the cross glaze. It should be slightly running but not watery. You can test this by dipping a fork into the mix and seeing if it is slightly 'stringy' as you want to be able to essentially draw on the crosses. if the mixture is too gluggy add a very small amount of water or if it is too runny, add a touch more flour.
Place the mixture for the crosses into a piping bag or a snap lock bag and cut off one of the corners. Pipe the crosses on and then you're ready to bake.
Bake for 20 minutes before allowing to completely cool. I find these Scoffins are best when they are placed in the fridge for at least 30 minutes or are left at room temp for a few hours after they have been baked. Basically, unlike a traditional bun that foes stale, these improve over time.
Store in an air-tight container in the fridge. Will keep for up to 5 days - but I doubt they'll last that long. Double the batch to make 12 mini Scoffins or 6 larger scoffins - cooking time will vary if you make them larger than the recipe outlines.
