Hot Cross Scones Recipe: Easy Spiced Easter Scones with Raisins
If you love the flavours of traditional hot cross buns but want something quicker and easier to make, this hot cross scones recipe is the perfect solution.
These soft, fluffy scones are filled with warm spices and juicy raisins, then topped with the classic cross and a sweet glaze for a delicious Easter-inspired treat.
Best of all, they come together incredibly quickly with minimal effort, making them perfect for brunch, morning tea, or those unexpected guests who happen to arrive right on afternoon tea time.
Why You’ll Love These Hot Cross Scones
These hot cross scones combine everything people love about classic Easter baking with the simplicity of a traditional lemonade scone recipe.
They’re:
- Quick and easy to make
- Soft and fluffy inside
- Filled with warm spice flavour
- Perfect served warm with butter
- Great for Easter entertaining or afternoon tea
Ingredients You’ll Need
This recipe uses simple pantry ingredients and the same easy method as traditional lemonade scones.
Main Ingredients
- Self-raising flour
- Full-fat cream
- Lemonade or Sprite
- Mixed spice
- Raisins or sultanas
- Caster sugar
For the Crosses
- Flour
- Water
For the Glaze
- Caster sugar
- Boiling water
Simple Tips for the Best Hot Cross Scones
Use Full-Fat Cream
Full-fat cream gives the scones their beautiful soft texture and rich flavour.
Don’t Overmix the Dough
The secret to fluffy scones is handling the dough as little as possible.
Once the ingredients are combined, lightly knead the dough only three or four times. Overworking the dough can make the scones heavy and tough.
Place the Scones Close Together
When baking, position the scones close together on the tray so they help each other rise higher and stay soft around the edges.
How to Make Hot Cross Scones
One of the best things about this recipe is how simple it is.
Step 1: Combine the Dry Ingredients
Add the flour, mixed spice, and raisins to a large bowl.
Step 2: Add the Wet Ingredients
Pour in the cream and lemonade, then gently stir until the mixture just comes together.
The dough will be sticky which is exactly what you want.
Step 3: Shape the Dough
Turn the dough onto a floured surface and lightly knead only a few times.
Shape it into a round approximately 2–3cm thick.
Step 4: Cut the Scones
Use a round cutter and place the scones close together on a lined baking tray.
Step 5: Add the Crosses
Mix flour and water into a thick paste.
Place the mixture into a ziplock bag, snip the corner, and pipe crosses over the top of each scone.
Step 6: Bake
Brush the tops lightly with milk, avoiding the crosses.
Bake for approximately 20–30 minutes depending on your oven and the size of your scones.
Mine took around 25 minutes.
Step 7: Add the Glaze
As soon as the scones come out of the oven, brush them with the simple sugar glaze for a glossy finish.
Ingredient Notes
Self-Raising Flour Substitute
If you don’t have self-raising flour, you can make your own.
Use:
- 1 cup plain flour
- 2 teaspoons baking powder
Lemonade
I used sugar-free lemonade for this recipe, but regular lemonade works perfectly too.
For my American readers, Sprite is the closest equivalent.
Hot Cross Scones
Ingredients
- 3.5 cups Self Raising Flour (See Note)
- 1 cup Cream (See Note)
- 1 cup Lemonade (Sprite for my American Friends)
- 130 grams Raisins or Sultanas
- 1 tsp Mixed Spice
- 2 tbsp extra flour
- 1 tbsp milk for brushing
Glaze
- 2 tbsp Caster Sugar
Instructions
- Preheat oven to 180°C (350°F)
- Place flour in large mixing bowl.
- Add mixed spice and raisins and mix well.
- Add cream and lemonade and gently mix until combined.
- Turn mixture onto a floured board and lightly knead. Around 4-5 times. Flatten dough until around 2-3cm in depth. Using a circle cutter, cut your scones
- Place scones on an oven tray lined with baking paper. Ensure that the scones are touching each other as this will help them rise.
- Mix the additional flour with water until you get a pipeable mix. Place into a ziplock bag, trim the corner off and pipe crosses on each scone.
- Brush the top of the scones with milk (avoiding the crosses) and bake for 20-30 minutes. Check after 20 minutes and cook at 3 min intervals until cooked. My batch took 26 minutes. The time will depend on the size of your scones and your oven.
Glaze
- Combine sugar with 2 tablespoons of boiling water and mix until sugar has dissolved.
- Brush the top of the scones as soon as you take them out of the oven.
- Serve warm with butter although they are just as delicious on their own.
Notes
- To make your own Self Raising Flour mix together flour and baking powder. Ratios – 2 teaspoons baking powder to every 1 cup of plain (all purpose) flour;
- Use regular or thickened cream. I find the low fat cream doesn’t work as well;
Raspberry and Lime Scones
Ingredients
- 3.5 cups Self Raising Flour See Note 1
- 1 cup Cream See Note 2
- 1 cup Soda Water
- 1 tbsp Finely grated lime rind
- 18 Fresh Raspberries
- 2 tbsp Extra Flour
- 1 tbsp Milk for brushing
- 1 cup Icing Sugar (Powdered Sugar)
- 1 tbsp lime juice
- 1 tsp finely grated lime rind
- ¼ cup milk
Instructions
- Preheat oven to 180°C (350°F)
- Place flour in large mixing bowl.
- Add lime rind.
- Add cream and lemonade and gently mix until combined.
- Mix in the fresh raspberries.
- Turn mixture onto a floured board and lightly knead. Around 4-5 times. Flatten dough into a circle until around 2-3cm in depth. Cut in wedges but leave in a tight circle
- Place scones on an oven tray lined with baking paper. Ensure that the scones are touching each other as this will help them rise.
- Brush the top of the scones with milk and bake for 20-30 minutes. Check after 20 minutes and cook at 3 min intervals until cooked. My batch took 26 minutes. The time will depend on the size of your scones and your oven.
- Allow to cool slightly before drizzling with the gaze.
- Glaze – combine the icing sugar, lime juice and rind together in a small bowl. Use as much milk as it takes to make the mixture drizzle consistency (see video)
Notes
- To make your own Self Raising Flour mix together flour and baking powder. Ratios – 2 teaspoons baking powder to every 1 cup of plain (all purpose) flour;
- Use regular or thickened cream. I find the low fat cream doesn’t work as well;
The Perfect Easter Treat
Hot cross scones are such a lovely twist on the traditional hot cross bun.
They have all the familiar flavours of Easter baking but are much quicker and easier to prepare which makes them perfect for busy families and casual entertaining.
Served warm with butter, they’re ideal for:
- Easter brunch
- Morning tea
- Afternoon tea
- Family gatherings
- Homemade Easter treats
The warm spices, soft texture, and sweet glaze make them incredibly comforting and hard to stop at just one.
And if traditional hot cross flavours aren’t your thing, you might also love my Raspberry and Lemon Scones for a fresh fruity variation.
