Hot Cross Scones
These Hot Cross Scones are a speedy alternative to baking the real thing, yet they have all the familiar spice and flavours you want from a Hot Cross Bun.
Heady with spices and studded with sultanas, these scones simply need a generous spread of butter.
Pop the kettle on, make a cuppa and devour this home-baked Easter treat.
I’ve simply iced a cross on these scones, for the photos – they are Hot Cross Scones after all – but they don’t really need it to be honest. I just wanted to make them look more festive!
They were a bit of baking inspiration for me over the weekend, I really wanted to make some hot cross buns but I was limited with time so I whipped these up before Sunday dinner, making the most of the hot oven.
I had made a trial batch the day before, experimenting with spelt flour, but they didn’t rise very well.
I loved the flavours however, so I switched back to an all-white flour batch and they were perfect.
They do look a wee bit wholemeal-ly but that’s down to the spices and the light muscovado sugar I’ve sweetened them with.
If you wanted to make the crosses a little more permanent then you could lay little thin strips of shortcrust pastry over the scones before you baked them.
I wanted a quick bake so I iced them after they had cooled. Totally up to you!
Hot Cross Scones
Makes around 12 scones.
- 450 g self-raising flour
- 2 tsp baking powder
- 1 slightly heaped tsp mixed spice
- 1/2 tsp salt
- 100 g unsalted butter, cubed
- 75 g light muscovado sugar (or light brown sugar)
- 100 g sultanas
- 275 g milk (approx)
Preheat oven to 220ºC / 424ºF / gas 7.
Sift the self-raising flour, baking powder, salt and mixed spice into a large mixing bowl.
Add the cubed butter and rub to crumbs with your fingertips. Alternatively, pulse together in a food processor.
Stir in the light muscovado sugar and the sultanas.
Add most of the milk (you may not need all of it, you may need a spot more) and cut it into the mixture using a table knife, then switch to your hands to bring the dough together. As with all scones, try not to over work the dough.
Roll out on a lightly floured work surface to 2 cm thick.
Use a 6 cm fluted cutter to stamp out the scones. Don’t twist the cutter in the dough or you’ll end up with a lopsided scone.
Transfer to a baking sheet and bake for around 12 minutes in the preheated oven until risen and golden.
Cool on a wire rack.
Ice once cool if needed: mix icing sugar with a little splash of cold water or lemon juice to make icing thick enough to drizzle crosses over the scones.
Serve with butter and eat fresh.
Pin it for later:
Try these posts:
Hot Cross Bun Crown. A plaited crown of spiced fruited bread, a perfect Easter centerpiece.
Simnel Cupcakes. Light fruit cupcakes filled with hidden marzipan and topped with 11 little marzipan balls.
Oaty Easter Cookies. A simple oat cookie studded with mini eggs.
Hot Cross Buns The real thing, and oh so much better than buying them from the supermarket!
Cheese and Onion Super Scones a delicious savoury scone, perfect for picnics!
Are you tempted with these scones? How would you serve them?
Yum! As an American, it’s kinda funny to see the Aussie obsession of hot cross buns here…hot cross bun macaroons and even ice cream sandwiches. 🙂
Ooo, hot cross bun macaroon! Yum! And I think I could definitely go with an ice cream sandwich! How come I’ve not come across them here? Curious! 😉
Ohhhh that’s interesting adding spices into them! Will have to give this recipe a shot 🙂
Thanks Kylie! The spices and brown sugar add a lovely taste, enjoy baking and eating them!