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.
Hot Cross Scones
I love scones, and the Italian loves scones! Scones are my breakfast dream come true. And since hot cross buns are not available in Italy, I knew I had to make something close to those amazing yeast buns.
I had actually planned on making the Traditional Hot Cross Buns but I got side tracked, my camera broke and knew I would not have time.
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!
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.
- British scones are usually plain with no add ins, except maybe the occasional raisin or currant scone.
How to Plump Raisins before Baking
Raisins or currents should be plumped up before baking, it’s very easy just place them in a bowl and pour boiling water to cover, let them sit for about 15 minutes.
After the time has passed pat them dry.
These scones are basically the American type of scone. Next on my list is to make a traditional British Scone.
How to make Hot Cross Scones
- Stir the dry ingredients together.
- Cut in the butter until you have coarse crumbs.
- Then stir in the raisins or currents.
- Beat the egg and cream and then mix into the dry ingredients just until combined.
- Knead the dough on a flat surface a few times to bring it together.
- Pat the dough until it is one inch thick.
- With a round cookie cutter cut into rounds and place on a cookie sheet.
- Brush with a little milk and bake.
- Make a cross on the cooled scones with a simple icing sugar glaze.
More Delicious Scones or Biscuits you may enjoy!
Maple Glazed Brown Sugar Cinnamon Scones
Homemade No Pectin Strawberry Jam and Best Biscuits
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!
Homemade Easy Hot Cross Scones
Ingredients
HOT CROSS SCONE DOUGH
- 2 cups flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- pinch salt
- zest 1/2 orange
- 3/4 teaspoon cinnamon
- 5 tablespoons cold butter
- 1 egg
- 3/4 cup heavy cream
- 1/2 cup raisins or currants
SUGAR GLAZE
- 1/2 cup icing / powdered sugar
- 1/2 teaspoon vanilla
- 2 teaspoons milk (more or less depending on the thickness)
Instructions
- Pre-heat oven to 400F (200C), line a cookie 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 medium bowl stir together the flour, sugar, baking powder, salt, zest and cinnamon.
- Cut in the butter with a fork or pastry blender 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.
- Move the dough to a flat surface and gently knead a few times until smooth. Pat the dough until it is one inch thick, then cut out rounds with a small round cookie cutter.
- Place rounds on the prepared cookie 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!
Nutrition
Updated from March 31, 2018.
