Quick and Easy Hot Cross Scones for Easter

  • Yield : 8
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 30m

Baking with kids is such a great activity to keep them occupied during the easter holidays. These delicious scones have been adorned with a cross on the occasion of Easter.  They make a much simpler recipe than the Easter tradition of Hot Cross Buns, and so are perfect for the little ones.


  • Self raising flour- 225g ( 1 cup) plus extra for dusting
  • Butter- 75 gm
  • Muscovado sugar, light- 40 gm or 1/4 cup ( can be substituted by light or dark brown sugar)
  • Sultanas- 75gm or 1/2 cup
  • Mixed peel or cherries- 50gm or 1/4 cup
  • Egg, beaten- 1 large
  • Milk- 4 tbsp plus extra for brushing
  • Buttermilk( optional instead of milk)- 3 tbsp
  • Plain flour- 50gm approx 1/2 cup
  • Caster sugar- 2 tbsp
  • Mixed spice- 1/2 tsp ( Cinnamon and nutmeg powder will work well here)


For the Scones

1. Soften the butter by leaving it out of the fridge for an hour or so.

2. Preheat the oven to 220C or 428F

3. Sift the self-raising flour into a large bowl.

4. Mix the butter into the flour with your fingertips

5. Mix in the muscovado sugar, sultanas, orange peel or cherries and spice powder.

6. Lightly beat the egg. Mix in the egg, buttermilk and a pinch of salt.

7. Pour the liquids into the flour mixture and combine to form a very soft dough.

8. Roll out the dough to about 2 cm . Do use some of the extra flour to dust the work surface as it will help roll ou the dough without sticking.

9. Line a baking tray with some non-stick paper or greaseproof paper.

10. Stamp out the rounds with a 4 cm cutter. Remember to keep the cutter straight and not turn it around, as it will stop the scones from rising.


For the Crosses 

11. Mix together the plain flour and 1-2 tablespoons of water. Knead this to make a smooth dough.

12. Roll out the dough and cut into thin strips to make crosses. Be as careful as you can be.


13.  Use the strips to make crosses on the scones. Brush the scone and the cross with milk.

14. Bake these for 15 minutes . The scones should be well risen and golden.

For the Glaze

15. Mix sugar in 2 tablespoons of boiling water. Mix well till it dissolves completely.

16. Brush the scones with this glaze as soon as they are out of the oven.

17. Transfer the scones to a wire rack to cool off.

Best eaten warm, maybe with some cream.

Any leftover scones can be toasted the next day for breakfast, with a little bit of water, although I doubt you would have many left.

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