Easy Raisin Hot Cross Scones
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Prep Time
10 mins
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Cook Time
22 mins
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Servings
5
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Course
Baked Goods
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Cuisine
British
Easy Raisin Hot Cross Scones
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Soft, spiced hot cross scones with raisins and citrus peel. A quick and easy bake for Easter or any day. No yeast, no fuss—ready in under 30 minutes.
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Ingredients
- 305 grams cake flour
- 60 grams white sugar of
- 1//2 tsp baking powder
- ½ tsp baking soda
- 2 tsp mixed spice
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- 130 grams butter grated or cut into small cubes, cold
- 100 grams raisin
- 100 grams sultana
- 30 grams dried citrus peel
- 250 ml buttermilk 1 cup
- 1 tsp vanilla extract or essence
- 1 egg to brush the tops
- sugar optional, to sprinkle
Instructions
- Add the flour, sugar, baking powder, baking soda and spices to a bowl and give it a mix.
- Add the butter to the bowl and using your fingers or a pastry cutter rub it into the flour until it resembles a fine crumb. You want most of the butter incorporated at this stage.
- Add the raisins, sultanas and citrus peel and mix to combine.
- Add the vanilla to the buttermilk and give it a good mix, then add this to the dry ingredients. Mix this briefly until just combined and then tip it out onto a floured surface (it can be crumbly at this stage). Briefly knead/pull the dough together. There should not be any flour visible. Press it out to form a thick disk about 2.5cm – 3cm high.
- Using a sharp knife cut this in the 8 triangles (as you would cut a pizza), or using a sharp 5cm– 6cm cookie cutter, cut out the scones. Push whatever dough is left over together to make more rounds until all the dough is used.
- Beat the egg and brush only the tops of the scones with this (not the sides). Sprinkle over a little sugar if you want a crunchy topping. Place the scones on a lined baking sheet and then put them in the fridge while you preheat the oven.
- Preheat the oven to 200C/400F and bake the scones for 20 – 22 minutes until golden brown and well risen. If necessary, loosely cover the scones with tin foil to prevent over-browning.
Notes
- Storage Instructions
- Tip: These scones are best the day they’re baked but still taste great the next day, lightly toasted.
- Store baked scones in an airtight container at room temp for up to 2 days.
- Refresh in the oven or air fryer at 150°C (300°F) for 5 minutes if needed.
- Freeze baked scones for up to 3 months. Defrost and warm before serving.
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