Mini choc chip hot cross scones

A super fast and easy recipe for classic hot cross scones with the distinctive chocolate cross on top.

  • 30 mins cooking
  • Makes 16 Item
  • Print


Mini choc chip hot cross scones
  • 2 cup self-raising flour, sifted
  • 1/4 cup caster sugar
  • pinch salt
  • 1/2 cup thick cream, plus extra 2 tablespoons, for brushing
  • 1/2 cup lemonade
  • 3/4 cup milk choc chip bits,
  • 60 gram milk chocolate, melted


Mini choc chip hot cross scones
  • 1
    Preheat oven to 220ºC. Line an oven tray with baking paper.
  • 2
    In a large bowl, combine flour, sugar and salt. Make a well in the centre and stir cream and lemonade through with a butter knife until just combined.
  • 3
    Turn dough onto a lightly floured board. Knead lightly to combine. Gently flatten to 3cm-thick square.
  • 4
    Use a floured knife to cut dough into 16 squares. Arrange close together on tray. Brush with extra cream.
  • 5
    Bake 10-15 minutes, until scones are lightly browned and sound hollow when tapped. Allow to cool.
  • 6
    Fit a piping bag with a writing tube and fill bag with melted chocolate. Pipe chocolate crosses over cooled scones.


If preferred, dough can be formed into a 3cm-thick round and scones cut out with a 5cm round cutter.

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