Name: Easy Hot Cross Scones
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups all purpose flour; 2 tablespoons granulated sugar; 1 tablespoon baking powder; 1 pinch salt; zest 1/2 orange; ¾ teaspoon cinnamon; 5 tablespoons cold butter chopped; 1 large egg; ¾ cup heavy cream; ½ cup raisins or currants; ½ cup icing / powdered sugar; ½ teaspoon vanilla extract; 2 teaspoons milk ((more or less depending on the thickness))

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Easy Homemade Hot Cross Scones, all the amazing flavours of the traditional Easter Hot Cross Bun. These are the perfect, easy and delicious answer. So good, everyone will love them.

I love scones, and the Italian loves scones! Scones are my breakfast dream come true from Cinnamon Scones to Cranberry to even Lemon Blueberry scones. Since hot cross buns are not available in Italy, I knew I had to make something close to those amazing yeast buns.

Table of Contents

Recipe Ingredients

Flour – all purpose or plain flour
Sugar
Baking powder
Salt
Orange zest
Cinnamon – ground cinnamon
Butter – cold I use salted butter if you use unsalted then add a bit more salt
Egg – large egg
Cream – whole, heavy or whipping cream
Raisins – or currents

Simple glaze

Powdered sugar – also known as icing or confectioners’ sugar
Vanilla – vanilla extract
Milk – or cream

Why soak raisins?

Because raisins are dry if not soaked then they will absorb the liquid from the batter which will make the baked product less moist and that is not what we want. Therefore soaking raisins before adding them into the recipe will keep this from happening.

A scone on a piece of parchment paper and on a wire rack.

How to make Hot Cross Scones

In a large bowl stir together the flour, sugar, baking powder, salt, zest and cinnamon.

Cut in the butter with a fork or pastry blender or even your clean fingertips until the mixture resembles coarse crumbs. Stir in the raisins (drained and dried well).

hot scones how to make mixing in a bowl making the dough

In a medium bowl beat the egg and cream until well blended then stir into the flour mixture, just until combined, about 14-15 stirs.

Move the dough to a lightly floured surface and gently knead a few times until combined. Pat the dough until it is one inch thick, then with a round cutter cut out rounds.

Place the rounds on the prepared baking sheet, brush with a little milk and bake until golden brown. Let cool 5 minutes then move to a wire rack to cool completely. Let cool before adding the glaze.

So after reading an article on how popular Hot Cross Scones were in England, I decided to dress up a scone recipe I had and loved to create an Easter Scone.

Scones are a favourite in our house, although I have to admit there are only a few of us that like raisins. But if you are going to eat Hot Cross Scones you have to add raisins. Ok I guess you don’t have to!

A biscuit cut in half and some on a wire rack.

What is a Scone?

There are basically two different types of scones, British and American.
When making the American scone the fat is mixed very minimal.
American scones also have a higher ratio of fat-to-flour than British scones do.
A British scone has less butter and less sugar, because once a scone is baked then you spread it with either a good dollop of butter or jam. Apricot jam goes wonderfully with scones.
British scones are usually plain with no add ins, except maybe the occasional raisin or currant scone.

How to Store scones

The scones should be stored in an airtight container, if you store them at room temperature then they should be eaten within 2 days. If you store them in the fridge, then they will last up to a week. Bring them to room temperature before serving.

How to Freeze them

Place the cooled scones in an airtight container or freezer bag. The scones will maintain the best quality for about 2 to 3 months. To defrost them, leave them in the bag or container and defrost at room temperature for 2-3 hours before serving.

They can also be frozen unbaked. Freeze first on a baking sheet then move to freezer safe bag or container. They can be baked frozen (let them sit out while the oven is pre-heating). They will need a few more minutes of baking time.

If you usually make Hot Cross Buns, then I think you should give these Hot Cross Scones a try. Be sure to let me know if you do. Enjoy!

Easy Hot Cross Scones

Rosemary Molloy

Hot Cross Scones, all the amazing flavours of traditional Easter Hot Cross Buns. These are the perfect, easy & delicious answer.

5 from 9 votes

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Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Breakfast, Dessert

Cuisine American

Servings scones

Calories 332 kcal

Ingredients

HOT CROSS SCONE DOUGH

2 cups all purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 pinch salt
zest 1/2 orange
¾ teaspoon cinnamon
5 tablespoons cold butter chopped
1 large egg
¾ cup heavy cream
½ cup raisins or currants

SUGAR GLAZE

½ cup icing / powdered sugar
½ teaspoon vanilla extract
2 teaspoons milk (more or less depending on the thickness)

Instructions

Pre-heat oven to 400F (200C), line a baking sheet with parchment paper.
In a small bowl add the raisins and cover with boiling water, let sit for 15-20 minutes, then drain and towel dry.

HOT CROSS SCONE DOUGH

In a large bowl stir together the flour, sugar, baking powder, salt, zest and cinnamon.
Cut in the butter with a fork, pastry blender or clean finger tips until the mixture resembles coarse crumbs. Then stir in the raisins (drained and dried well).
Beat the egg and cream until well blended then stir into the flour mixture, just until combined. About 15 stirs.
Move the dough to a lightly floured flat surface and gently knead a few times until combined. Pat the dough until it is one inch thick, then cut out rounds with a small round cookie cutter.
Place rounds on the prepared baking sheet, brush with a little milk and bake for approximately 10-12 minutes or until golden brown. Let cool before adding the glaze.

SUGAR GLAZE

In a small bowl mix together the powdered sugar, vanilla and milk (depending on how thick you want it add more or less milk. With a spoon or pastry bag form a cross on each cooled scone. Enjoy!

Notes

To freeze them – place the cooled scones in an airtight container or freezer bag. The scones will maintain the best quality for about 2 to 3 months. To defrost them, leave them in the bag or container and defrost at room temperature for 2-3 hours before serving.

Nutrition

Calories: 332kcalCarbohydrates: 43gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 69mgSodium: 84mgPotassium: 284mgFiber: 1gSugar: 10gVitamin A: 575IUVitamin C: 0.7mgCalcium: 95mgIron: 1.9mg

Keyword easy scone recipe, hot cross buns, hot cross scones

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Updated from March 31, 2018.

Easy Homemade Hot Cross Scones