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 citrus fruit or raisins if you prefer!
Author: Naomi Andres
measuring cups & spoons
2 or 2.5-inch cookie cutter
¼cupgranulated white sugar
¼cuplight brown sugar, packed
zest of 1 orange
½cupcold salted butter, cubed
For the Icing:
1cuppowdered sugar (confectioners sugar)
1 - 1 ½tablespoonsmilk
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!
*Can be substituted with raisins or candied fruit.
Hot Cross Scones https://www.kneadsomesweets.com/hot-cross-scones/ March 31, 2021