Irresistible Hot Cross Scones Recipe

Introduction

These irresistible hot cross scones bring a delightful twist to a classic treat. Soft, spiced, and studded with dried fruit, they’re perfect for breakfast or an afternoon snack. A light icing glaze adds the perfect finishing touch.

Ingredients

• 2 cups all-purpose flour, spooned and leveled
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup whole milk
• 1/2 cup dried fruit (currants, raisins, or chopped dried apricots)
• 1 egg, beaten (for glazing)
• 1/2 cup icing sugar (optional) + milk or water to thin

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined.
3. Step 3: Add the cold, cubed butter to the dry ingredients and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Step 4: Stir in the milk just until the dough comes together, then gently fold in the dried fruit.
5. Step 5: Turn the dough onto a floured surface and knead gently 3 to 4 times to form a smooth disc.
6. Step 6: Roll or pat the dough to about 1-inch thickness and use a round cutter to cut out the scones.
7. Step 7: Place the scones on the prepared baking sheet, brush the tops with the beaten egg, and bake for 15 to 20 minutes until golden brown.
8. Step 8: Optional: Mix icing sugar with a little milk or water to a drizzle consistency, then drizzle over the warm scones before serving.

Tips & Variations

• Use chilled butter to create a flaky texture in the scones.
• Swap dried fruit for fresh blueberries or chopped apples for a different flavour.
• For a traditional hot cross design, pipe a cross of flour paste on top of each scone before baking.
• Glaze with honey or maple syrup as an alternative to icing sugar for a natural sweetness.

Storage

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. Reheat in a warm oven for a few minutes or toast gently to refresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute whole milk with semi-skimmed or plant-based alternatives like almond or oat milk. Just ensure the liquid quantity remains the same for proper dough consistency.

How do I prevent my scones from turning out dense?

Use cold butter and avoid overworking the dough to keep scones light and fluffy. Mixing just until combined and gentle kneading helps create a tender texture.

Irresistible Hot Cross Scones Recipe

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★★★★★

4.4 from 127 reviews

These irresistible hot cross scones are a delightful twist on the traditional hot cross buns, featuring warm spices and dried fruit baked to golden perfection. Perfect for breakfast or an afternoon treat, they are tender, flaky, and lightly sweetened with a subtle cinnamon and nutmeg flavor, finished with an optional sweet icing glaze.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Yield: 8–10 scones 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: British

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour, spoon and leveled
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Wet Ingredients

• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup whole milk
• 1 egg, beaten (for glazing)

Add-ins

• 1/2 cup dried fruit (currants, raisins, or chopped dried apricots)

Optional Glaze

• 1/2 cup icing sugar
• milk or water to thin

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, ground cinnamon, and ground nutmeg until fully combined to evenly distribute the leavening agents and spices.
3. Cut in Butter: Add the cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs, which will help create a flaky texture.
4. Add Milk and Fruit: Pour in the whole milk and stir just until the dough begins to come together. Then gently fold in the dried fruit, ensuring even distribution without overworking the dough.
5. Shape the Dough: Turn the dough onto a floured surface and gently knead it 3 to 4 times to form a cohesive disc. Avoid over-kneading to keep the scones tender.
6. Cut the Scones: Roll or pat the dough to about 1-inch thickness. Using a round cutter, cut out individual scones and place them evenly spaced on the prepared baking sheet.
7. Glaze and Bake: Brush the tops of the scones with the beaten egg to achieve a shiny, golden finish. Bake in the preheated oven for 15 to 20 minutes or until the scones are puffed and golden brown.
8. Optional Icing: After baking, if desired, mix the icing sugar with a small amount of milk or water to create a drizzle consistency, then spoon over the cooled scones for a sweet glaze finish.

Notes

• For best results, keep the butter as cold as possible to create flaky layers.
• Do not overmix or over-knead the dough to avoid tough scones.
• Feel free to customize the dried fruit according to your preference or seasonal availability.
• The icing glaze is optional but adds a nice sweetness and decorative touch.
• Serve warm with butter or your favorite jam for a delicious treat.

Keywords: hot cross scones, scones recipe, British baking, spiced scones, dried fruit scones, breakfast scones