Hot Cross Scones with a Buttermilk Sugar Glaze
These Hot Cross Scones with a Buttermilk Sugar Glaze have all the classic flavours of hot cross buns. And they’re quick and so easy to make!
Since Easter is just a few days away, I thought I’d share an easy and festive recipe with you! One that you can whip up quickly for your Easter brunch!
{ Hot Cross Scones }
I don’t know about you, but we love hot cross buns. They’re really the best aren’t they? I love them so much I was trying to think of other ways to enjoy the flavour. Then I thought, what about scones? So I did some digging and found a recipe for inspiration and came up with this delicious twist…Hot Cross Scones with a Buttermilk Sugar Glaze. Yum.
Technically these scones should have the icing added in a cross shape to more resemble a hot cross bun, but I just could not resist getting all drizzly. I just drizzled like it was going out of style! Looks yummy, no?
Serve them up with a big glass of milk or tea or coffee and you have the perfect snack or addition to brunch!
I made these scones quite big, but next time I think I’d make them mini scones which are perfectly bite sized! And great for kids!
So delicious!
Hot Cross Scones with a Buttermilk Sugar Glaze
These Hot Cross Scones with a Buttermilk Sugar Glaze have all the classic flavours of hot cross buns. And they’re quick and so easy to make!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 scones 1x
- Category: Bread
Ingredients
Scone Ingredients:
- 3 cups flour
- 2 tbsp granulated sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- zest from 1 lemon
- 1/2 cup currants
- 3/4 cup butter (cold and cut into small cubes)
- 1 egg
- 3/4 cup buttermilk
Icing Ingredients:
- 1 cup icing sugar (confectioners sugar)
- 1 – 2 tbsp buttermilk
Instructions
- Preheat your oven to 400 degrees.
- Line a baking sheet with parchment paper. Set aside.
- In a large bowl, sift together the flour, sugar, cinnamon, nutmeg cloves, baking powder and salt.
- Stir in the lemon zest.
- Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized pieces.
- Whisk in the currants.
- In a separate bowl, whisk together the buttermilk and egg.
- Add the buttermilk/egg mixture to the flour mixture and stir until just combined.
- Turn the dough onto a lightly floured surface and knead until a loosely formed ball of dough is formed. Then gently work the dough into a 1 inch thick disk.
- You can use a 3 inch biscuit cutter to cut out the scones, or I like to use a pizza cutter and cut the disk into 12 equal sized pieces.
- Transfer the scones to your parchment paper lined baking sheet, and brush with a little buttermilk.
- Bake for 12 – 15 minutes or until the edges are golden brown.
- Transfer the scones to a rack to cool completely before applying the glaze.
- To make the glaze, stir together the buttermilk and icing sugar until the desired consistency.
- Transfer the glaze into a ziplock bag, cut a corner of the bag off, and pipe the icing onto the cooled scones.
- Enjoy!
Happy Easter!
These look too good not to try!
Oh they really are!!
Thank you for posting this ~ I am going to make them tomorrow!
You are so welcome! I hope you enjoyed them!
YUM! I love hot cross buns, but my yeast did not want to cooperate this year. So…I called them Hot Cross Biscuits 🙂 The scones look fabulous!
Hot Cross Biscuits sound great!!
Visiting from Marvelous Mondays. I love hot cross buns and these scones have got me wanting to reach through the screen to grab one. I co-host Sweet and Savoury Sunday and would for you to stop by and share these and other recipes with us. Happy Easter, have a great weekend!
Thank you Laura!
These do look delicious! Thanks for sharing the recipe! My husband loves scones, I’ll have to give these a try! I found your link through Marvelous Mondays link party.
Thank you Anne! I hope you enjoy them!
Hi, can I use cranberries instead of currants? Thx
Absolutely! Cranberries would be delicious!