Close
user profile
Kraft User
Close Icon
Hot Cross Scones
Picture of the Hot Cross Scones
Add To Favourites Icon

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.
Shop Ingredients online
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
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
½ tsp Gregg's Ground cinnamon
1 Tbsp brown sugar
2 Tbsp milk
Add To Shopping List

Watch How To Video

Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to Plan
Cancel
512086:512086

You might also like

Spicy Peach and Apple Muffins image
Cook Time 18 minutes
Easy
Spicy Peach and Apple Muffins
Spicy Peach and Apple Muffins
Add to Favourites Icon
Louise Slice image
Cook Time 30-35 minutes
Easy
Louise Slice
Louise Slice
Add to Favourites Icon
Pear Shortcake image
Cook Time 40 minutes
Easy
Pear Shortcake
Pear Shortcake
Add to Favourites Icon
Extra Cheesy Scones image
Cook Time 15 minutes
Easy
Extra Cheesy Scones
Extra Cheesy Scones
Add to Favourites Icon