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Easy Hot Cross Scones Recipe

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These Easy Hot Cross Scones are soft, buttery, and lightly spiced with cinnamon and orange zest. Studded with plump raisins, they are a delightful treat perfect for breakfast or teatime, topped with a sweet vanilla glaze in the traditional hot cross style.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 8 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: British

Ingredients

Scones

  • 2 cups all purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 pinch salt
  • Zest of 1/2 orange
  • 3/4 teaspoon cinnamon
  • 5 tablespoons cold butter, chopped
  • 1 large egg
  • 3/4 cup heavy cream
  • 1/2 cup raisins or currants

Glaze

  • 1/2 cup icing / powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1-2 teaspoons milk or cream (adjust for consistency)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Soak Raisins: Place the raisins in a small bowl and cover them with boiling water. Let them soak for 15-20 minutes to plump up, then drain and pat dry with a towel.
  3. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, baking powder, salt, orange zest, and cinnamon. Stir well to evenly distribute all the ingredients.
  4. Cut in Butter: Using a fork, pastry blender, or your fingertips, cut the cold chopped butter into the dry mixture until it resembles coarse crumbs.
  5. Add Raisins: Stir the drained and dried raisins into the flour and butter mixture, distributing them evenly.
  6. Combine Wet Ingredients: Beat the egg and heavy cream together until well blended, then gently stir this into the flour mixture until just combined, stopping after about 15 stirs to avoid overmixing.
  7. Knead and Shape Dough: Turn the dough out onto a lightly floured surface and knead gently a few times until combined. Pat the dough into a 1-inch thick flat circle and cut out rounds using a small round cookie cutter.
  8. Bake Scones: Arrange the dough rounds on the prepared baking sheet, brush the tops lightly with milk, and bake for 10-12 minutes or until they turn golden brown. Let the scones cool completely before glazing.
  9. Prepare Glaze: In a small bowl, mix the powdered sugar, vanilla extract, and enough milk or cream to achieve a thick but pipeable consistency.
  10. Decorate Scones: Using a spoon or pastry bag, pipe a cross of the glaze on top of each cooled scone, replicating the traditional hot cross bun decoration. Allow glaze to set slightly before serving.

Notes

  • Soaking the raisins plumps them up and prevents them from drawing moisture from the scone dough, keeping the scones moist.
  • Do not overmix the dough to ensure tender scones and avoid toughness.
  • Use cold butter for a flaky texture.
  • If you prefer a vegan version, substitute dairy cream and egg with non-dairy alternatives and flax egg, but texture and flavor may vary.
  • The glaze should be thick enough to hold shape but thin enough to pipe easily.
  • Serve the scones slightly warm or at room temperature with tea or coffee.

Find it online: https://cheftinaskitchen.com/easy-hot-cross-scones-recipe/