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Hot Cross Scones with a Buttermilk Sugar Glaze


  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 scones 1x

Description

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!


Scale

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)
  • 12 tbsp buttermilk

Instructions

  1. Preheat your oven to 400 degrees.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl, sift together the flour, sugar, cinnamon, nutmeg cloves, baking powder and salt.
  4. Stir in the lemon zest.
  5. Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized pieces.
  6. Whisk in the currants.
  7. In a separate bowl, whisk together the buttermilk and egg.
  8. Add the buttermilk/egg mixture to the flour mixture and stir until just combined.
  9. 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.
  10. 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.
  11. Transfer the scones to your parchment paper lined baking sheet, and brush with a little buttermilk.
  12. Bake for 12 – 15 minutes or until the edges are golden brown.
  13. Transfer the scones to a rack to cool completely before applying the glaze.
  14. To make the glaze, stir together the buttermilk and icing sugar until the desired consistency.
  15. Transfer the glaze into a ziplock bag, cut a corner of the bag off, and pipe the icing onto the cooled scones.
  16. Enjoy!

  • Category: Bread