A little different version of the Easter Bun, these Easy Hot Cross Scones are so delicious, all the flavours you love, the cross, but simple to make!
For this recipe I have re-imagined my 3 Ingredient Scones into an Easter version. Adding the spices and raisins these are a lovely easy treat. Lemonade and cream make up the wet ingredients in this one.
There is a bit of debate around what sort of lemonade or sprite to use, I prefer to use the full sugar version where possible as I find it makes the scones a little more moist, however any version will do. These would also be lovely with gingerale if you have some of that on hand.
This recipe has been around for generations, the easy ‘cheats’ way to make scones, and perfect for those those like me who are not the greatest of scone bakers!
In fact my Mum came across an amusing article in my Grandmothers recipe book, it was referred to here as the Waiheke Scone recipe, but even that was disputed as being much older than this article suggests – I wonder where it does originate from?
There are many beautiful versions of hot cross buns available, I love this one by my friend Laura at the Kiwi Country Girl – https://www.thekiwicountrygirl.com/hot-cross-buns/. I don’t have my own to share yet so it is lovely to use others tried and trusted versions.
But I wanted to share another way to make those Easter flavours come alive for those who are not so keen on using yeast or shorter on time and ingredients. So I bring you the Hot Cross Scone! Not an original idea I am sure, but super simple and so delicious with butter and jam.
I even added the cross! This of course is just a mixture of flour and water. There are versions everywhere with everything from custard to simple melted chocolate, you can choose to add this or omit it – I think it is lovely to add it in there.
These are best served fresh, I simply adore them warm, but they would be lovely halved and grilled. They have been glazed after being baked with a simple warm apricot jam. Adds a lovely colour and taste.
I love baking Easter treats and have begin to compile a list of my favourites, I will add to these over the years, all delicious sweet treats
Toasted Coconut Easter Cheesecake with Gingernut Base
Easy Easter Bunny Milkshakes
Easter Spectacular Cake with Honey Meringue Frosting
Easy White Chocolate Easter Slice
5 Minute Easter White Chocolate Fudge
Coconut Ice Easter Eggs
I hope you enjoy this fun take on an Easter Hot Cross Bun, these are super quick to make and so tasty
Onto my recipe for Hot Cross Scones
Easy Hot Cross Scones
Delicious Easy Hot Cross Buns, quick and simple to make.
Ingredients
Hot Cross Scones
- 4 Cups Self-Raising Flour
- 1 Cup Pouring Cream (250mls)
- 1 Cup Sprite (250mls), or Ginger Ale
- 2 teaspoon Cinnamon, ground
- 1 teaspoon Mixed Spice
- Zest of 1 Orange or Lemon
- 3/4 Cup Raisins, Sultanas or Currents
Cross
- 1/3 Cup Flour
- 4 Tablespoons Water *see method
Glaze
- 1/4 Cup Apricot Jam
Instructions
- Preheat Oven to 220C Bake - 425F
- Line a oven tray or roasting dish with cooking spray and baking paper.
- In a large bowl add the self-raising flour, cinnamon, mixed spice, lemon or orange zest and raisins and combine well
- Add to this the cream and sprite and gently mix until it just comes together.
- Tip the dough onto a lightly floured bench and knead as gently and briefly as possible, until it just comes together.
- Take lumps of the dough, approximately 6-8 cm round and gently form a ball and place onto the prepared tray
- Repeat with the remaining dough, spacing them about 1 cm apart
- To prepare the flour and water mixer for the cross, add the flour to a small bowl and add the water a little at a time until you have a thick but pipe-able mixture, you want it to still be able to hold its shape but not so thick it cannot come out of the piping bag
- Add this to a piping bag or simply use a ziplock bag, cut a small corner off the bag
- Gently and slowly pipe a straight line across your dough balls, allow the piping to lay down the sides of each scone as it may shrink on baking.
- Then repeat on each line of scones then in the other direction.
- Repeat until you have a full cross formed on each scone.
- Bake for 13-15 minutes or until lightly golden and hollow sounding to the touch.
- Remove from the oven and prepare the glaze immediately
- In a small bowl heat the apricot jam for 20 seconds, until thin and hot
- Using a pastry brush glaze each hot scone generously around the top and sides
- Allow to cool slightly before removing from the baking tray
- Best served warm, with butter, jam and maybe some whipped cream!
- Store in an airtight container
- Enjoy
Thank you so much for stopping by to check out my post today! You can follow me on Facebook and also subscribe to my page here by adding your email address to receive all my recipes as soon as I publish them.
Happy Baking,
Anna ?
Pin It! Pinterest
I love hearing from you! What do you think of this recipe?