Hot Cross Bun Easter Scones
These Hot Cross Bun Scones all family can enjoy this tasty Easter treat. Perfect with a cup of tea or coffee, they're sure to be a winner in any household this Easter.
Recipe Tip Store in an airtight container to keep from going stale.
Ingredients
- 3 cups gluten free plain flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoons mixed spice
- 50 grams butter, cold
- 1/2 cup raisins
- 1/4 cup white sugar
- 3 tablespoons lemon rind, chopped
- 1 1/2 cups milk
Sugar syrup
- 1/4 cup caster sugar
- 3 tablespoons water
Crosses
- 1/2 cup icing sugar
- 1 teaspoons lemon juice
- 3 cups gluten free plain flour
- 4 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoons mixed spice
- 50 grams butter, cold
- 1/2 cup raisins
- 1/4 cup white sugar
- 3 tablespoons lemon rind, chopped
- 1 1/2 cups milk
Sugar syrup
- 1/4 cup caster sugar
- 3 tablespoons water
Crosses
- 1/2 cup icing sugar
- 1 teaspoons lemon juice
- Step 1 of 6Preheat oven to 200°C (180°C fan-forced). Lightly dust a large oven tray.
- Step 2 of 6Sift the flour, baking powder,cinnamon and mixed spice into a large bowl. Grate in the butter. Add the raisins, sugar and lemon rind. Stir in 1 cup of the milk and stir with a knife until it comes together to form a soft, wet dough. Add more milk as needed.
- Step 3 of 6Turn out onto a well-floured bench. Dust with more flour and pat into a rough 4-5cm thick square. Cut into 9 squares and pat into bun shapes. Place on the prepared tray and bake for 20 minutes or until risen and cooked through.
- Step 4 of 6For the sugar syrup, mix the caster sugar and water together and boil for 1 minute. Brush over the hot scones to glaze.
- Step 5 of 6For the crosses, mix the icing sugar with the lemon juice to make a thin icing consistency. When the scones have cooled, drizzle on in a cross shape.
- Step 6 of 6Serve warm with lashings of butter.
Method
- Step 1 of 6Preheat oven to 200°C (180°C fan-forced). Lightly dust a large oven tray.
- Step 2 of 6Sift the flour, baking powder,cinnamon and mixed spice into a large bowl. Grate in the butter. Add the raisins, sugar and lemon rind. Stir in 1 cup of the milk and stir with a knife until it comes together to form a soft, wet dough. Add more milk as needed.
- Step 3 of 6Turn out onto a well-floured bench. Dust with more flour and pat into a rough 4-5cm thick square. Cut into 9 squares and pat into bun shapes. Place on the prepared tray and bake for 20 minutes or until risen and cooked through.
- Step 4 of 6For the sugar syrup, mix the caster sugar and water together and boil for 1 minute. Brush over the hot scones to glaze.
- Step 5 of 6For the crosses, mix the icing sugar with the lemon juice to make a thin icing consistency. When the scones have cooled, drizzle on in a cross shape.
- Step 6 of 6Serve warm with lashings of butter.
Nutrition per serving
1384 Kilojoules
Protein3 grams
Fat6 grams
Carbs62 grams
Sugars30 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 6Preheat oven to 200°C (180°C fan-forced). Lightly dust a large oven tray.
- Step 2 of 6Sift the flour, baking powder,cinnamon and mixed spice into a large bowl. Grate in the butter. Add the raisins, sugar and lemon rind. Stir in 1 cup of the milk and stir with a knife until it comes together to form a soft, wet dough. Add more milk as needed.
- Step 3 of 6Turn out onto a well-floured bench. Dust with more flour and pat into a rough 4-5cm thick square. Cut into 9 squares and pat into bun shapes. Place on the prepared tray and bake for 20 minutes or until risen and cooked through.
- Step 4 of 6For the sugar syrup, mix the caster sugar and water together and boil for 1 minute. Brush over the hot scones to glaze.
- Step 5 of 6For the crosses, mix the icing sugar with the lemon juice to make a thin icing consistency. When the scones have cooled, drizzle on in a cross shape.
- Step 6 of 6Serve warm with lashings of butter.