Hot Cross Scones
Maybe you're out of yeast, or it's expired, or you just want to make some Hot Cross Buns that don't take as long to make... if that's the case, these are for you! Super easy, healthier and great for the kids to help with too.
Author: Wick Nixon
Recipe type: Scones, baking
Serves: 9 scones
- 1 ½ c wholemeal flour (or your favourite GF baking mix, I used Bakels)
- 1 ½ c flour, sifted (or quinoa flour if GF)
- ¼ c coconut sugar (or brown sugar)
- 5 t baking powder (ensure GF if necessary)
- ½ t salt
- 2 t mixed spice
- 1 ½ t cinnamon
- 1 t ground cloves
- 1 t guar gum or xantham gum (only required if GF)
- 80gm coconut oil (or butter) cold, in small pieces
- ⅓ c raisins
- ¼ c currants
- 2 eggs
- ¾ c – 1 c almond milk (or normal milk)
Note: I put my coconut oil in the fridge for about an hour prior so it solidifies
- ½ t cinnamon
- 1 T pure maple syrup
- 1 t water
- Preheat the oven to 200 C. Add the first 8 ingredients into the food processor. Add the cold coconut oil (or butter) and process until it resembles fine breadcrumbs (or you use your fingertips and rub in until the same effect). Transfer to a large sized bowl. Add the raisins and currants.
- Whisk together the eggs and the milk, add to the flour mixture and bring together with a fork to make soft dough. The mixture should be quite moist so if it’s too dry, add some more milk.
- Tip onto a lightly floured bench and press together to form a rectangle about 4cm thick, as you would a scone mixture. Cut into 9 equal portions and place on a lined baking tray, spacing them well apart.
- Bake for 18-20 minutes until risen and golden. Remove from the oven and immediately brush with the glaze. Best served warm with butter or coconut oil for dairy free.
For other delicious recipes for the whole family, head to the RECIPES section on my website.