Easy Homemade Hot Cross Scones, all the amazing flavours of the traditional Easter Hot Cross Bun. These are the perfect, easy and delicious answer. So good, everyone will love them.
I love scones, and the Italian loves scones! Scones are my breakfast dream come true from Cinnamon Scones to Cranberry to even Lemon Blueberry scones. Since hot cross buns are not available in Italy, I knew I had to make something close to those amazing yeast buns.
Recipe Ingredients
- Flour – all purpose or plain flour
- Granulated sugar
- Baking powder
- Salt
- Orange zest
- Cinnamon – ground cinnamon
- Butter – cold I use salted butter if you use unsalted then add a bit more salt
- Egg – large egg
- Cream – whole, heavy or whipping cream
- Raisins – or currents
Simple glaze
- Powdered sugar – also known as icing or confectioners’ sugar
- Vanilla – vanilla extract
- Milk – or cream
Why soak raisins?
Because raisins are dry if not soaked then they will absorb the liquid from the batter which will make the baked product less moist and that is not what we want. Therefore soaking raisins before adding them into the recipe will keep this from happening.
How to make Hot Cross Scones
In a large bowl stir together the flour, sugar, baking powder, salt, zest and cinnamon.
Cut in the butter with a fork or pastry blender or even your clean fingertips until the mixture resembles coarse crumbs. Stir in the raisins (drained and dried well).
In a medium bowl beat the egg and cream until well blended then stir into the flour mixture, just until combined.
Move the dough to a lightly floured surface and gently knead a few times until combined. Pat the dough until it is one inch thick, then with a round cutter cut out rounds.
Place the rounds on the prepared baking sheet, brush with a little milk and bake until golden brown. Let cool 5 minutes then move to a wire rack to cool completely. Let cool before adding the glaze.
What is a Scone?
- There are basically two different types of scones, British and American.
- When making the American scone the fat is mixed very minimal.
- American scones also have a higher ratio of fat-to-flour than British scones do.
- A British scone has less butter and less sugar, because once a scone is baked then you spread it with either a good dollop of butter or jam. Apricot jam goes wonderfully with scones.
- British scones are usually plain with no add ins, except maybe the occasional raisin or currant scone.
If you usually make Hot Cross Buns, then I think you should give these Hot Cross Scones a try. Be sure to let me know if you do. Enjoy!
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)
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.
How to Store scones
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.How to Freeze them
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.Calories: 332kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 69mg | Sodium: 84mg | Potassium: 284mg | Fiber: 1g | Sugar: 10g | Vitamin A: 575IU | Vitamin C: 0.7mg | Calcium: 95mg | Iron: 1.9mg
Updated from March 31, 2018.