Hot Cross Scones (Easter Scones)

Hot cross scones are a charming twist on two British baking classics: the humble scone and the spiced hot cross bun - and there's no kneading or proving required.

Packed with dried fruit, apple, and citrus zest, these scones are gently spiced and finished with the traditional flour cross, making them perfect for Easter brunch or a springtime afternoon tea.

The dough comes together much like a traditional scone mix, with cold butter rubbed into flour to create a light crumb.

The addition of cinnamon and mixed spice brings warmth, while orange zest and chopped apple add brightness and moisture.

The sultanas and mixed peel echo the flavours of a classic hot cross bun, but the bake itself is quicker and the texture tender and buttery.

Cutting the dough into neat squares rather than rounds helps minimise waste and makes shaping simpler.

The cross piped on top is made from a basic flour and water paste and adds that distinctive look without needing any yeast or proving time.

As they bake, the scones rise to golden, buttery perfection.

A quick glaze of warmed apricot jam gives a lovely shine and a hint of sweetness that finishes them off beautifully.

If you prefer a slightly less sweet version, you can skip the glaze, or try brushing with a little milk before baking for a more matte finish.

Serve warm or cold with butter, or go all out with a generous spoonful of clotted cream and a dollop of jam.

These scones are best enjoyed fresh, but they’ll keep for a day or two in an airtight tin and can be gently rewarmed in the oven.

They also freeze well in an airtight container, so you can make a batch ahead of Easter weekend and defrost as needed.

I really think you're going to love these Easter scones.

Whether you’re baking for guests or simply want something special to enjoy with a cup of tea during the Easter holidays, hot cross scones are a deliciously simple way to celebrate the season.

Read on for the full recipe with detailed instructions and a helpful photograph for every step. And if you have any questions, just leave me a comment. Enjoy!

Instructions

Make the scones

Preheat the oven to 200C/390F (180C/355F fan).

Dust your baking sheet with flour.

In a bowl, mix the flour, cinnamon, mixed spice, and baking powder.

Add the cold, cubed butter.

Using the tips of your fingers, rub in the butter until you have an even crumb.

Slowly add the milk while mixing using a flat knife.

The mixture should start to clump together.

Add the sultanas, mixed peel, chopped apples and orange zest.

Stir to distribute.

Tip the dough onto a floured surface and gather together.

Handle just enough to form into a square about 15cm by 15cm.

Use a palette knife or cake scraper to cut the scones in a 3 x 3 pattern, creating 9 even scones.

Lift the scones into the lined baking sheet, spacing them well so that the heat can circulate.

Make the paste

Mix the flour with 30 ml (2 tbsp) of cold water to a smooth paste.

Spoon into a small piping bag, snip off a small piece at the end and pipe crosses over each of the scones, just as you would with hot cross buns.

Bake

Place the tray in the centre of your preheated oven and bake for 25-28 minutes until the scones have puffed and turned golden.

Glaze

Put the apricot jam in a small bowl and microwave for about 15 seconds to loosen.

Pass the warm jam through a sieve to remove any lumps, then brush the jam over the tops of the scones.

Leave them to cool completely and they’re ready to enjoy.

They're stunning when served with a little salted butter - and since they're scones rather then buns, there's no need to toast them.

Once you've given my recipe a go, I'd love you to come back and leave a comment letting me know how yours turned out.

I'd love to see your videos and pics, too! Just tag me on social media. I'm @emilylearycooks on Twitter and TikTok or @amummytoo on Instagram.

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