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5 from 1 vote

Hot Cross Scones

Prep Time15 minutes
Cook Time30 minutes

Ingredients

  • 3.5 cups Self Raising Flour See Note 1
  • 1 cup Cream See Note 2
  • 1 cup Lemonade (or Sprite for my American friends)
  • 130 grams Raisons 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

  1. 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;
  2. Use regular or thickened cream.  I find the low fat cream doesn't work as well;