I remade the Hot Cross Scones today and here are a few notes to consider if you’re planning to make them. The spelt flour is whole wheat spelt flour, so make sure you have some on hand. I added the zest of a lemon too, which I find works really well. I soaked my raisins in apple juice overnight so they are nice and plump. When I drained the raisins, I kept the apple juice and topped it up with Greek yogurt to reach the amount mentioned in the recipe. Enjoy, and serve with generous amount of salted butter. ✨

/The recipe is on my Substack/