Easy Hot Cross Scones
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5.0
33 reviews
Excellent
Easy Hot Cross Scones
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Hot Cross Scones, all the amazing flavours of traditional Easter Hot Cross Buns. These are the perfect, easy & delicious answer.
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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.
- 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.
- 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 Information
Show Details
Calories
332kcal
(17%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
9g
(45%)
Cholesterol
69mg
(23%)
Sodium
84mg
(4%)
Potassium
284mg
(8%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
575IU
(12%)
Vitamin C
0.7mg
(1%)
Calcium
95mg
(10%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 8scones
Amount Per Serving
Calories 332 kcal
% Daily Value*
| Calories | 332kcal | 17% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 69mg | 23% |
| Sodium | 84mg | 4% |
| Potassium | 284mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 95mg | 10% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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