Hot cross buns at Easter time were a tradition growing up. I found this great recipe for an interesting twist on a classic, and they were a huge hit with the kids.
CHOCOLATE CHIP HOT CROSS SCONES
2 cups self-raising flour
3/4 cup milk chocolate chips
1/4 cup sugar
pinch of salt
1/2 cup cream, plus extra 2 tablespoons for brushing
1/2 cup sprite
60 grams of milk chocolate melted
Heat oven to 400F.
Line an oven tray with baking paper.
In a large bowl, combine flour, chocolate chips, sugar and salt.
Make a well in the center and stir through cream and sprite with a butter knife until just combined.
Turn out dough onto a lightly floured board. Knead lightly to combine. Gently flatten dough until about 1 1/2 inch thick.
Use a 2 inch round cutter to cut out scones. Arrange close together on the prepared tray. Brush with extra cream.
Bake for 10 to 15 minutes until scones are lightly browned.
Allow to cool.
Fill a piping bag fitted with a writing tube with the melted chocolate (or a plastic baggie with the end snipped off). Pipe chocolate crosses over cooled scones.