Hot Cross Scones

Love the flavours of hot cross buns but short on time? These Hot Cross Scones are the perfect shortcut! Packed with warm spices, citrus zest, and juicy sultanas, they have all the classic Easter flavours with the light, fluffy texture of a scone. Topped with traditional crosses and a glossy apricot glaze, they’re a delicious treat to enjoy with butter and a hot cuppa. Quick to make and even quicker to disappear—give them a try!

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Hot Cross Scones

Ingredients:

Scones

3 cups plain flour

½ cup packed brown sugar

5 teaspoons baking powder

½ teaspoon sea salt

1 teaspoon ground mixed spice

1 teaspoon grated nutmeg

2 teaspoons ground cinnamon

½ teaspoon ground cloves

80g cold butter

¼ cup finely chopped candied mixed peel

1 cup sultanas, roughly chopped

Finely grated zest of 1 large orange

2 eggs

1 cup milk

Cross

½ cup plain flour

⅓ cup water

Glaze

¼ cup smooth apricot jam, warmed

Instructions:

Preheat the oven to 200°C fan bake. Line a baking tray with baking paper.

Cross

In a small bowl, mix the flour and water until it forms a thick but pipeable paste. Add a little extra water if needed.

Transfer the paste to a small, strong ziplock bag and set aside.

Scone

In a large bowl, combine the flour, brown sugar, baking powder, salt, mixed spice, nutmeg, cinnamon, and cloves.

Grate in the cold butter, then use your fingertips to rub it into the dry ingredients until it resembles fine breadcrumbs. Add the mixed peel, sultanas, and orange zest, tossing everything together.

In a separate bowl, whisk the eggs and milk together, then pour into the dry mixture. Use a fork to gently bring the dough together. Turn the dough onto a lightly floured surface and shape it into a rectangle about 4cm thick and 24cm long.

Cut into 10 equal pieces and arrange them on the prepared baking tray, leaving space between each. Lightly flour your hands and pat the sides of each scone to form a tall, even shape.

Snip a small corner off the ziplock bag and pipe a cross over each scone, letting the paste run slightly down the sides. Bake for 18-20 minutes or until the scones are golden and well-risen.

Remove from the oven and immediately brush the tops with warmed apricot jam for a glossy finish.

Serve warm with plenty of butter.