Easy Hot Cross Scones
User Reviews
5
Easy Hot Cross Scones
Description
Easy Hot Cross Scones start with dry ingredients including all-purpose flour, baking powder, sugar, salt, cinnamon, and orange zest. Cold butter is cut into the flour mixture until coarse crumbs form, and soaked raisins add moist sweetness. A beaten egg combined with heavy cream binds the dough, which is gently kneaded to maintain tenderness.
The dough is rolled to about one inch thick and rounds are cut out before baking at 400°F (200°C) for roughly 10-12 minutes. Once baked and cooled, a smooth glaze made of powdered sugar, vanilla extract, and a touch of milk or cream is brushed on, adding a sweet finishing touch. The scones are moist and flaky with a burst of citrus and spice.
These scones make a delightful accompaniment to tea or coffee and are ideal for sharing during seasonal celebrations. They should be stored in an airtight container and are suitable for freezing either baked or unbaked to extend freshness.
Freezing the dough first on a baking sheet before transferring to a freezer-safe bag helps maintain shape. If baking from frozen, allow a few extra minutes in the oven. Reheat scones gently to revive their tender texture.
Ingredients
HOT CROSS SCONE DOUGH
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 pinch salt
- zest orange 1/2
- ¾ teaspoon cinnamon
- 5 tablespoons butter cold, chopped
- 1 large egg
- ¾ cup heavy cream
- ½ cup raisins or currants
SUGAR GLAZE
- ½ cup powdered sugar icing
- ½ teaspoon vanilla extract
- 1-2 teaspoons milk more or less depending on the thickness, or cream
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
- Regular milk can substitute for cream, but scones may be less rich and tender.
- Store cooled scones airtight at room temperature up to 2 days, or refrigerate up to 1 week; bring to room temperature before serving.
- Scones freeze well when sealed; maintain best quality for 2-3 months.
- Freeze unbaked scones first on a tray, then transfer to freezer-safe bags; bake from frozen by adding a few extra minutes to baking time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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