Hot cross scones recipe

By Silvana Franco

  1. Makes 8
  2. Takes 15 minutes to make and 15 minutes to bake
  3. Rating

These combine the deliciously moist, crumbly texture of home-baked scones with the fruity flavours and spicy overtones of hot cross buns.

tried and tested
Hot cross scones


  1. 225g self-raising flour, plus extra
  2. for dusting
  3. 75g butter, softened
  4. 40g light muscovado sugar
  5. 75g small sultanas
  6. 50g cut mixed peel
  7. ½ tsp ground mixed spice
  8. 1 large egg, beaten
  9. 3 tbsp buttermilk or 4 tbsp milk, plus extra for brushing
  10. 50g plain flour
  11. 2 tbsp caster sugar


  1. 1. Preheat the oven to 220°Cfan200°C/ gas 7. Sift the self-raising flour into a large bowl; rub in the butter with your fingertips. Stir in the muscovado sugar, sultanas, peel and spice.
  2. 2. In a jug, beat together the egg, buttermilk and a pinch of salt. Pour into the flour mixture and bring together to make a soft dough.
  3.  3. Lightly dust a work surface with extra flour, then roll out the dough to no thinner than 2cm. Using a 4cm cutter, stamp out the rounds – try not to twist the cutter, as this makes the scones rise unevenly. Re-roll the trimmings and stamp out more. Transfer to a non-stick baking sheet.
  4. 4. Make the crosses. Mix together the plain flour and 1-2 tablespoons of water and knead to make a smooth dough. Roll out, cut into thin strips and put a cross on top of each scone. Brush with milk, then bake for 15 minutes, until well risen and golden.
  5. 5. For the glaze, dissolve the sugar in 2 tablespoons boiling water. Use to brush the tops of the scones as soon as they come out of the oven. Cool slightly on a wire rack. Eat while warm, or split and toast the next day and serve with a smudge of butter.

Nutritional info

Per scone: 275kcals, 9.3g fat (5.3g saturated), 4.8g protein, 46.2g carbs, 19.5g sugar, 0.5g salt

Chef's tip

Swap a few pieces of finely chopped stem ginger in syrup for the chopped peel, if you like.


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