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Hot Cross Scones
Hot Cross Scones

Hot Cross Scones

1 Review(s)
Cook Minutes 45 Min
Prep : 15 minutes Cook: 25-30 minutes
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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!

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12 Servings
Servings
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 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
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How do I make it ?
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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.
Kraft Kitchen Tips!
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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.
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The tin should hold 12 scones.
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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.
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If you have any dough left over these can be made into individual scones and baked on a tray for 15-20 minutes.
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Replace raisins with sultas if wished.
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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.
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