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Hot Cross Scones

Quick and easy, light and fluffy alternative to hot cross buns, with no yeast or proving time, they're made in just thirty minutes.

Replace the sultanas and peel with mixed dried fruit if liked.

Course Snack, Cake
Cuisine British
Keyword sultana scones, easter
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author Moorlands Eater

Ingredients

  • 350 g self raising flour plus extra for rolling
  • 2-3 tsp mixed spice see Recipe Note #1
  • 1.5 tsp baking powder
  • 1 pinch salt
  • 90 g butter
  • 100 g light brown soft sugar
  • 60 g sultanas
  • 40 g mixed peel
  • 150-200 ml plain yogurt OR yogurt & milk, all milk, milk & water or buttermilk

For the crosses

  • 25 g plain flour
  • 15 g icing sugar
  • 1 drop bland oil e.g. sunflower
  • 1.5 tbsp water

For the glaze

  • 1 - 2 tbsp marmalade, apricot jam or honey

To serve

  • butter
  • jam and cream optional: see Recipe Note #2

Instructions

  1. Line a baking tray or lightly grease it.

    Preheat the oven to 200C/180C Fan/Gas 6.

  2. Make a paste for the crosses by stirring together the plain flour and icing sugar then whisking in the oil and enough water to make a thick paste which can be piped.

    Transfer to a piping bottle or bag and set aside.

  3. Stir together the self raising flour, spice, baking powder and salt then sift into a mixing bowl. (Sift twice for even lighter scones).

    Grate in the butter (dip the butter into the flour mixture now and then to stop it sticking) then rub in using your fingertips.

    Stir in the sugar, sultanas and mixed peel.

    Stir in enough of the yogurt (or your chosen liquid) to form a soft but not wet dough.

  4. On a floured surface, briefly knead the dough into a ball then lightly flatten it.

    Roll out evenly and no less than 2½ - 3 cm thick.

    Using a 6-7 cm cutter dipped into flour, stamp out scones: try not to twist as you press down as this can result in unevenly risen scones.

    Place the scones on the prepared baking tray and re-roll the scraps to make more until all the dough is used up.

  5. Pipe a cross on each scone using the paste you made earlier.

  6. Put the tray in the pre-heated oven and bake until the scones are risen and golden (13-15 min). Transfer to a wire rack.

    Lightly warm the marmalade, jam or honey to loosen it then brush over the tops of the scones.

    Leave to cool for a couple of minutes.

  7. Serve warm, split and spread with butter, or with cream and jam.

    Tip: pull apart rather than cut to retain the light and fluffy texture of the scones.

    If not using straight away, cool completely before storing in an airtight container.

    Best eaten within 2 days or can be frozen.

    Reheat in a microwave or covered in a low oven.

Recipe Notes

Note #1 I like to include a little ground cinnamon.

Note #2 To serve, I highly recommend spreading with either butter or clotted cream and some Apple Butter which is a spicy, tangy jam-like preserve.