Hot cross scones

Prep: 15 mins
Cook: 15 mins
Hot cross scones
These delightful alternatives to hot-cross buns are ready in a jiffy and perfect for an Easter treat.

225g self-raising flour

75g butter, softened

40g golden muscovado sugar

80g small sultanas

45g cut mixed peel

½ tsp ground mixed spice

1 large egg, beaten

3 tbsp buttermilk, plus extra for brushing

50g plain flour

2 tbsp caster sugar

Preheat your oven to 200°C/400°F/gas 6.

In a large bowl, sift the self raising flour and then using your fingers gently rub in the butter. With a large metal spoon stir in the muscovado sugar, mixed peel, sultanas and spice.

Beat the egg, buttermilk, a pinch of salt in a jug and pour into the flour mix. Combine gently to make a dough.

Dust your work surface with flour and roll out the dough to about 2cm thick. Use a 4cm cutter, cut out the rounds, re-roll trimmings until used. Transfer to a baking tray lined with parchment.

To make the crosses, combine the plain flour and a tablespoon or two of water and knead until a smooth dough is formed. Roll into thin strips and put a cross on each scone.

Brush with milk and place in the oven to bake for 15 minutes until golden and risen.

To make the glaze, melt the sugar in 2 tablespoons of boiling water and brush the scones immediately after taking out of the oven.

Leave to cool a little on a wire rack and eat while warm with a little butter. 

Makes 8 scones

Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Flour, Fruit, Eggs

Recipe Type
Cakes & Baking, Easy, Entertaining, Gifts, Cake Stall, Classics


Special Info
Nut free, Vegetarian, Pregnant Mums

Level of Difficulty

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