This Hot Cross Scones recipe is based off our popular lemode scones recipe with a delicious cinmon sugar glaze that you can’t get enough of! Try this for a quick and easy, no fuss twist on traditiol hot cross buns!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
½ sheet ready rolled sweet short pastry, thawed
3 ¼ cups self-raising flour
1 tsp Gregg's Ground Cinmon
1 ½ tsp Gregg's Mixed Spice
¾ cup raisins
1 cup (250mls) cream
1 cup (250mls) lemode
Cinmon Sugar Glaze:
½ tsp Gregg's Ground Cinmon
1 Tbsp brown sugar
2 Tbsp milk
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How do I make it ?
Preheat oven to 200°C (fan bake). Grease the sides and line the base of a 23cm loose bottom cake tin with baking paper.
Cut thin strips from the pastry sheet for the crosses. Set aside.
Sift self-raising flour, Gregg's Ground Cinmon and Gregg's Ground Mixed Spice into a mixing bowl. Stir in raisins. Make a well in the centre and pour in cream and lemode and mix to form a soft dough.
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.
Place a pastry cross on each scone, cutting the pastry to fit. Brush the tops with cinmon 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.
Cinmon Sugar Glaze: Whisk Gregg's Ground Cinmon, brown sugar and milk together.
Kraft Kitchen 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.