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Hot cross scones

Name: Hot cross scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 8
Cuisine: British recipes
Ingredients: 225g self-raising flour, plus extra; for dusting; 75g butter, softened; 40g light muscovado sugar; 75g small sultanas; 50g cut mixed peel; ½ tsp ground mixed spice; 1 large egg, beaten; 3 tbsp buttermilk or 4 tbsp milk, plus extra for brushing; 50g plain flour; 2 tbsp caster sugar

Published: 31 Mar 08
Updated: 4 Mar 25

This hot cross scones recipe combines the moist, crumbly texture of homemade scones with the fruity, spicy flavours of hot cross buns. Quick, easy, and scrumptious.

For lovers of the classic hot cross bun, here’s our simple hot cross buns recipe.

Easy
April 2008

Test kitchen approved

Serves 8
Takes 15 min to make and 15 min to bake

This hot cross scones recipe combines the moist, crumbly texture of homemade scones with the fruity, spicy flavours of hot cross buns. Quick, easy, and scrumptious.

For lovers of the classic hot cross bun, here’s our simple hot cross buns recipe.

Nutrition: per serving

Calories: 275kcals
Fat: 9.3g (5.3g saturated)
Protein: 4.8g
Carbohydrates: 46.2g (19.5 sugar)
Salt: 0.5g

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Ingredients

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

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Method

Preheat the oven to 220°C/ fan200°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.
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.
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.

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.
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.