Easy Hot Cross Scones
Hot Cross Scones, all the amazing flavours of traditional Easter Hot Cross Buns. These are the perfect, easy & delicious answer.
Servings: 8 scones
Calories: 332kcal
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
- 1-2 teaspoons milk or cream (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
You can use regular milk instead of cream, but the scones might not be as rich and tender.
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.Nutrition
Calories: 332kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 84mg | Potassium: 284mg | Fiber: 1g | Sugar: 10g | Vitamin A: 575IU | Vitamin C: 0.7mg | Calcium: 95mg | Iron: 1.9mg