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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!
Makes 12
Prep Time 15 minutes
Cook Time 25-30 minutes
Intermediate
Ingredients
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 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
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Preheat oven to 200°C (fan bake). Grease the sides and line the base of a 23cm loose bottom cake tin with baking paper. Step 2
Cut thin strips from the pastry sheet for the crosses. Set aside. Step 3
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. Step 4
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. Step 5
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. Step 6
cinnamon Sugar Glaze: Whisk Gregg's Ground cinnamon, brown sugar and milk together. Tips
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 sultas if wished.
If you don't like raisins or sultas add ½ cup of chocolate chips in place of the fruit.
Instead of butter, you can serve with your favourite jam.
What do I need?
Select All
1
½ sheet ready rolled sweet short pastry, thawed
2
3 ¼ cups self-raising flour
3
1 tsp Gregg's Ground cinnamon
4
1 ½ tsp Gregg's Mixed Spice
5
¾ cup raisins
6
1 cup (250mls) cream
7
1 cup (250mls) Lemonade
8
½ tsp Gregg's Ground cinnamon
9
1 Tbsp brown sugar
10
2 Tbsp milk
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