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Hot Cross Scones

Easter is fast approaching and whilst the supermarkets and social media are awash with creme eggs and hot cross buns I decided to create a variation on the tradition and developed these delicious Hot Cross Scones!

They are packed with fruit and spices, just like a traditional hot cross bun but with the texture of a scone. Perfect for afternoon tea with cream and jam or perhaps a nice quick breakfast when spread with butter. Either way, I think they are delicious…

All scones are best eaten whilst still warm from the oven, but they will keep in a cake tin for a few days; I just like to pop mine into the microwave for a minute or so to reheat before serving.

You could miss out the ‘bun wash’ part at the end of the recipe if you like, but I really love how it gives the scones a nice shiny coating and mimics the traditional sticky outer of a hot cross bun.

Oh, and don’t ask me how you pronounce these. I don’t know whether I say ‘sc-oh-n’e or ‘sc-on’e but does it really matter when they taste this good?!

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Hot Cross Scones
A fusion of the soft, delicious scone with the spice and fruit of a traditional hot cross bun.
  • 1 medium egg
  • 150ml whole milk
  • 1tbsp lemon juice
  • 250g self-raising flour
  • ½tsp baking powder
  • 2tbsp golden caster sugar
  • 50g butter or baking spread
  • A pinch of salt
  • ½tsp mixed spice
  • ½tsp cinnamon
  • ¼ whole nutmeg, grated
  • Zest of 1 orange
  • 125g mixed dried fruit (raisins, sultanas etc)
  • 2tbsp plain flour
  • 1tsp golden caster sugar
  • A pinch of mixed spice
1. Mix the egg, milk and lemon juice together in a jug and put to one side. 2. Place the rest of the ingredients except the fruit in the bowl of a stand mixer and pulse slowly until the butter is rubbed in and the mixture resembles breadcrumbs. 3. Add the fruit and around half of the egg and milk mixture then mix. Add enough of the remaining egg and milk until it comes together as a dough. 4. Divide the dough into 6 and roughly shape them into a rounded scone shape. I don’t use a cutter as I prefer the more informal shapes created by hand. 5. Place the scones onto a baking tray lined with parchment and brush some of the leftover egg and milk onto the tops. 6. For the crosses, mix the plain flour with around 1.5tbsp water to create a smooth paste. Pour into either a piping bag or a plastic sandwich bag with the corner cut off and pipe crosses over the top of the scones. 7. Bake at 180ºC for 25-30 minutes or until the scones are golden brown and cooked through. 8. As soon as the scones leave the oven, make up the bun wash by combining the sugar and mixed spice with a tbsp of boiling water. Brush this all over the scones a few times until shiny. Leave to cool and eat when still warm!
Prep time: Cook time: Total time: Yield: 6 large scones

Check out some of these other great scone recipes from friends:

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