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Hot Cross Scones

A delicious twist on an Easter favourite.

Combining two British classics, the scone and a hot cross bun. This recipe from Sarah’s Slice is simple yet delicious and perfect for Easter weekend.

ingredients 11 ingredients
Prep 15 mins Cooking 12-14 mins
user icon Serves 6 people
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  • 1 tsp Baking Powder
  • 230g Self Raising Flour
  • 60g Unsalted Cubed Cold Butter
  • 40g Light Brown Sugar
  • 75g Mixed Fruit
  • 1/2 tsp Cinnamon
  • 1/2 tsp Mixed Spice
  • 1 Large egg
  • 100 ml Buttermilk (100ml milk + juice of half a lemon)
  • 25g Plain flour
  • 1 tbsp Cold water


• Preheat the oven to 220 degrees centigrade (200C Fan) or
Gas Mark 7
• In a large bowl weigh out the self raising flour, baking powder
and butter.
• Rub the butter into the flour until you have a texture of
fine breadcrumbs.
• Add the sugar, mixed fruit and spice,
• In a measuring jug put the buttermilk and egg and lightly whisk
with a fork.
• Add 3/4 of milk mixture into the dry ingredients and bring together
with your hands. Add the remaining milk mixture until
the dough comes together and slightly sticky.
• Tip the dough onto a lightly floured bench and roll out gently
or flatten with your hands to about 2cm thick then cut out
with a 6 cm cutter. Re-roll and cut out until all the dough is
used. I usually get 6 scones from this mix.
• Make the cross by mixing the flour and water to a smooth
dough. Roll out and cut strips with a knife or pizza wheel.
• Place scones on greased baking tray and brush with milk or
any egg mixture that is left. Lay the crosses on the top of the
scones and brush with more egg/ milk.
• Bake for 12-14 minutes.

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Sarah Samuels

Sarah is a self taught home baker who use to own a coffee shop in the Lake District, England. Sarah bakes for pleasure and uses her blog to share her own recipes and baking tips for us all to use. To find out more about Sarah and her blog, click here for more of her recipes.  

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