Hot Cross Bun Scones

By The Weekly  

March 26, 2018

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Surprise everyone with these hot cross buns baked as scones, they go really well with some strawberry jam, clotted cream and butter served at the side.


1 cup (160 g) dried currants

2 tbsps dark rum

3½ cups (525 g) self-raising flour

2 tsps mixed spice

1 tsp ground cinnamon

1 cup (250 ml) lemonade

1 cup (250 ml) pouring cream, plus extra for brushing

½ cup (80 g) icing sugar

3 tsps lemon juice


1Combine currants and rum in a medium bowl. Cover and stand 2 hours.

2Preheat oven to 220 C. Grease a 20 cm x 30 cm rectangular pan.

3Sift 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.

4Press dough out to 2.5 cm thickness. Dip a 4 cm 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.

5Bake scones about 20 mins or until browned lightly and scones sound hollow when tapped.

6In a small bowl, combine sifted icing sugar and juice. Spoon icing into a small piping bag fitted with a 0.5 cm plain tube. Pipe a cross onto each scone.

Recipe & Photo: The Australian Women's Weekly/