Hot Cross Scones
This Hot Cross Scones recipe is based off our popular lemonade scones recipe with a delicious cinnamon sugar glaze that you can’t get enough of! Try this for a quick and easy, no fuss twist on traditional hot cross buns!
How to Cook
- Preheat oven to 200°C (fan bake). Grease the sides and line the base of a 23cm loose bottom cake tin with baking paper.
- Cut thin strips from the pastry sheet for the crosses. Set aside.
- Sift self-raising flour, Gregg's Ground Cinnamon and Gregg's Ground Mixed Spice into a mixing bowl. Stir in raisins. Make a well in the centre and pour in cream and lemonade and mix to form a soft dough.
- Turn onto a floured work surface and gently knead the dough into a smooth ball. Roll or pat the dough out to a thickness of 3cm. Cut into 12 rounds using a 6cm diameter cookie cutter, dipping it in flour to avoid the dough sticking to the cutter. Place 9 scones in a circle and then fill in the centre with the remaining 3 scones.
- Place a pastry cross on each scone, cutting the pastry to fit. Brush the tops with cinnamon sugar glaze. Bake for 25-30 minutes, until golden and cooked. (Check the centre scones with a skewer ensuring it comes out clean). Leave in the tin for 5 minutes before transferring to a cooling rack. Serve warm with butter.
- Cinnamon Sugar Glaze:
Whisk Gregg's Ground Cinnamon, brown sugar and milk together.
Gluten free option:
To make these scones gluten free replace the standard self-raising flour with gluten free self-raising flour. You may find that you will need a little extra lemonade as the gluten free flour tends to absorb more liquid than the standard flour, but make sure you end up with a soft dough. To make the crosses either use gluten free pastry or make a cross by using the back of a knife to make indentations in the dough. Brush the buns with the cinnamon glaze before cooking as per the recipe.
- If you don’t have a 6cm diameter cookie cutter use a glass of a similar size diameter, making sure it is well dusted with flour.
- The tin should hold 12 scones.
- If you don’t have a tin, you can place individual scones on a tray, ensuring to keep them close together to avoid spreading. Bake for 15-20 minutes.
- If you have any dough left over these can be made into individual scones and baked on a tray for 15-20 minutes.
- Replace raisins with sultanas if wished.
- If you don’t like raisins or sultanas add ½ cup of chocolate chips in place of the fruit.
- Instead of butter, you can serve with your favourite jam.
½ sheet ready rolled sweet short pastry, thawed
3 ¼ cups self-raising flour
1 tsp Gregg's Ground Cinnamon
1 ½ tsp Gregg's Ground Mixed Spice
¾ cup raisins
1 cup (250mls) cream
1 cup (250mls) lemonade
Cinnamon Sugar Glaze:
½ tsp Gregg's Ground Cinnamon
1 Tbsp brown sugar
2 Tbsp milk