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Hot Cross Scones
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Prep Time:
10 minutes
Total Time:
30 minutes
Whip up cinnamon-spiced scones in just 30 minutes for a delightful Easter treat with a modern twist on hot cross buns.
Ingredients:
  • 2 cups Gold Medal™ unbleached all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 5 tablespoons cold unsalted butter, cut into cubes
  • 1 cup raisins or dried currants
  • 1 egg
  • 3/4 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 teaspoons milk
Instructions:
  • Preheat oven to 400°F and line a sheet pan or cookie sheet with parchment paper.
  • Combine flour, granulated sugar, baking powder, salt, orange peel, allspice, and cinnamon in a medium bowl. Blend in cold butter using a pastry blender or fork until butter is the size of small peas, then mix in raisins.
  • Combine egg and cream in a small bowl until smooth, then mix into the flour mixture until just combined. Knead the dough on a clean surface until smooth, then gently pat it down to a 1-inch thickness. Use a 3-inch round cutter to shape the scones and place them on a sheet pan. Optionally, brush the tops of the scones with egg wash for a golden finish.
  • Bake for around 20 minutes or until beautifully puffed and golden brown. Allow to cool.
  • For the icing, mix powdered sugar, vanilla, and milk until smooth and thick. Spoon a cross of icing onto each scone and allow to set for 5 minutes before serving.

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