These buttery Hot Cross Scones feature all the delightful spices and flavours of traditional hot cross buns but can be made in under 45 minutes. I love to use dried currants in this recipe but you could definitely add candied fruit or raisins if you prefer!
Easter is coming up this weekend and the Easter feast wouldn't be complete without a batch of hot cross buns. I make my homemade hot cross buns every year. They are made with currants, fresh orange zest, and a mixture of spices for that classic hot cross bun flavour. And let's not forget that yummy butter icing cross on top! They are SO yummy! Only trouble is, they take several hours to make. The yeast dough needs to rise for a total of 2 ½ hours alone beside the actual hands-on time and baking time.
Soooo, I thought, why not make an easier and quicker version? A scone seemed like the perfect vehicle for all those yummy flavour components because scones are already easy and quick to make! So this recipe was born. And, boy, is it ever a good one! Don't get me wrong, I still absolutely love my yeast dough hot cross bun recipe, but this simpler recipe is just as amazing in its own way!
Love these Hot Cross Scones? Here are some other yummy scone recipes to try next!
- Triple Chocolate Scones -- Chocolate scones with chocolate chips inside and topped with chocolate icing.
- Jalapeño Cheddar Scones -- These savoury cheese scones with fresh jalapeños are so flavourful and delicious!
- Birthday Cake Scones -- These funfetti scones are one of my absolute favourites!
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Hot Cross Scones
- baking sheet
- parchment paper
- mixing bowls
- measuring cups & spoons
- pastry cutter
- silicone spatula
- 2 or 2.5-inch cookie cutter
- 2 cups all-purpose flour
- ¼ cup granulated white sugar
- ¼ cup light brown sugar, packed
- 4 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- ¼ tesapoon ground ginger
- zest of 1 orange
- ½ cup cold salted butter, cubed
- ½ cup dried currants*
- ½ cup whipping cream
- 1 egg
- 1 teaspoon vanilla extract
For the Icing:
- 2 tablespoons melted butter
- 1 cup powdered sugar (confectioners sugar)
- 1 - 1 ½ tablespoons milk
- Preheat the oven to 400℉. Line a baking sheet with parchment paper.
- Whisk the flour, sugar, brown sugar, baking powder, spices, and orange zest together in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas. Stir in the dried currants.
- In another bowl, whisk together the whipping cream, egg, and vanilla. Add to the flour/butter mixture and gently fold with a spatula just until the dough starts to come together. Turn the contents of the bowl onto the countertop and knead/press the mixture just until the dough comes together.
- Roll the dough out on a lightly floured countertop to approximately ¾-inch thickness. Cut out the scones using a medium-sized cookie cutter (around 2 or 2.5 inches in diameter). Place the scones on the prepared baking sheet, leaving 1 inch of space between each scone. Bake in the preheated oven for 12-15 minutes or until lightly golden. Let cool on the baking sheet for at least 15 minutes before topping with the icing, instructions below.
To make the Icing:
- Whisk together the melted butter, powdered sugar, and milk to combine. Fill a sandwich bag with the icing and snip off a small hole in the corner and pipe into the cross cuts on the mostly cooled scones. These scones are best served while still warm. Enjoy!
Love and Cookies,