Hot cross bun scones

Combine the moist, crumbly texture of homemade scones with the fruity flavours and spices of hot cross buns.

  • 20 mins cooking
  • Makes 28 Item
  • Print
If you just can't get enough scones we have a full collection of sweet and savoury scones for you to try.


Hot cross bun scones
  • 1 cup (160g) dried currants
  • 2 tablespoon dark rum
  • 3 1/2 cup (525g) self-raising flour
  • 2 teaspoon mixed spice
  • 1 teaspoon ground cinnamon
  • 1 cup (250ml) lemonade
  • 1 cup (250ml) pouring cream, plus extra for brushing
  • 1/2 cup (80g) icing sugar
  • 3 teaspoon lemon juice


Hot cross bun scones
  • 1
    Combine currants and rum in a medium bowl. Cover and stand 2 hours.
  • 2
    Preheat oven to 220°. Grease a 20cm x 30cm rectangular pan.
  • 3
    Sift flour and spices into a large bowl. Make a well in the centre and add lemonade, cream and currant mixture. Use a knife to "cut" the lemonade, cream and currants through the flour mixture, mixing to a soft, sticky dough. Knead dough gently on a floured surface until smooth.
  • 4
    Press dough out to 2.5cm thickness. Dip a 4cm round cutter in flour and cut as many rounds as you can from dough. Place rounds, side-by-side, just touching, in pan. Gently knead scraps of dough together and repeat process for more rounds. Brush tops with a little extra cream.
  • 5
    Bake scones about 20 minutes or until browned lightly and scones sound hollow when tapped.
  • 6
    In a small bowl, combine sifted icing sugar and juice. Spoon icing into a small piping bag fitted with a 5mm plain tube. Pipe a cross onto each scone.

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