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Delicious hot cross scones, a twist on a classic buttery scone, mixed with hot cross buns – what more could you want?

Now we all know how much I love mashing up baking ideas… I have many recipes already such as my carrot cake cheesecake, mince pie brownies, cheesecake loaf cake and so on! So when it came to Easter, I HAD to combine two of my favourites: scones + hot cross buns = heaven. 

These little beauties are fun to make, delicious to eat, and are 100% something to get you into the Easter baking spirit. 


Scone as in cone, or Scone as in gone? How do you say it? I will happily admit that I switch between the two throughout talking about them as I don’t stick to one side… however, surely it’s scone as in cone as it spells the same?! 

We all know the debate of jam first or cream first as well, but which one are you? Having loved holidaying in Cornwall, but schooling in Devon again I can sit on the divide, but it’s all about jam first right!? The cream has to sit on top! 

My classic buttery scones are absolutely delightful, and all of my variations from my lemon and blueberry scones to my apple crumble scones, I wanted to create another beauty. The flavours in this recipe just take them to another level. 

Hot Cross Buns

I alway adore a hot cross bun, and I will eat them over and over again, especially throughout the easter period. I know it may seem a bit much to be so obsessed, but whether they are shop bought, or even my homemade ones like the classic flavour, or my chocolate ones, I adore them. 

There is something about a toasted hot cross bun with a slathering of butter on top that is absolutely irresistible, and turning that into a hot cross bun pudding is another delightful treat. 

I love adding ‘bits’ to my hot cross buns, and in the classics it’s all about raisins and mixed peel, so I thought they’d transfer really well to the hot cross scones. 

Hot Cross Scones

So, for these DELICIOUS scones, you marry all my favourite things about hot cross buns and scones. I wanted to get the flavours across by using the classic scone base, but with a light brown sugar instead of caster sugar, and the mixed peel and raisins for the additional ingredients. I add mixed spice to these scones so that there is a spice there, as most easter bakes have a little something and I just adore it.

The butter should be nice and cold and added to the flour, salt, baking powder, spice and sugar – rub these together to make a breadcrumb like mixture. The milk and lemon creates its own buttermilk for the scone mix, and then a little bit of vanilla for a touch of sweetness. 

You want to work the dough as little as possible, so it’s best to just use a bowl with a spatula to mix the dough. When rolling out the dough, you can just pat the dough onto a floured surface so that it doesn’t get moved about too much, helping to prevent a tough scone. 


You can jazz these up by making them even more flavoursome buy using different spices or even just more spices – I love adding ground cinnamon, ginger or nutmeg to these as they are deliciously warming flavours that suit the easter vibe, and also compliment the raisins and mixed peel as well. 

If you don’t like raisins, or mixed peel, you can leave them out and add in some other goodies, such as chocolate chips. I do the same in my chocolate hot cross buns as I wanted them chocolatey, and they are delicious. 

Tips & Tricks 

  • Mix with a spoon and bowl for best results, mixers can over work the dough
  • Try patting out the dough onto a floured surface rather than rolling
  • Flour your cutters before trying to cut out the scones – try not to twist it too much in the proces
  • These are best on the day of baking by last 2-3 days at room temp
  • They can freeze after baking for 3+ months 

Hot Cross Scones

Delicious hot cross scones, a twist on a classic buttery scone, mixed with hot cross buns - what more could you want?
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Category: Afternoon Tea
Type: Easter, Scones
Keyword: Scones
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling Time: 30 minutes
Total Time: 50 minutes
Servings: 8 Scones
Author: Jane's Patisserie



  • 350 g self-raising flour (plus extra for dusting)
  • 1/4 tsp sea salt
  • 1 tsp baking powder
  • 1 tsp mixed spice
  • 50 g light brown soft sugar
  • 90 g unsalted butter (cold & cubed)
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 180 ml full-fat milk
  • 75 g mixed peel
  • 75 g raisins
  • 1 egg, beaten, for glazing.


  • 50 g plain flour
  • 1-2 tsp water


  • Preheat your oven to 220ºc/200ºfan, and place a lined tray in the oven to preheat. 
  • Tip the self-raising flour, sea salt, baking powder, mixed spice, light brown soft sugar and cold and cubed unsalted butter into a large bowl.
  • Rub the mixture together with your fingertips until it resembles bread crumbs
  • Heat the full-fat milk in the microwave or on the hob so it becomes warm, but not hot.
  • Add the milk into the rest of the mixture, along with the lemon juice and vanilla extract and stir with a spatula as it'll be very wet at first. 
  • Make sure the dough is starting to mix well, and add in the mixed peel and raisins and finish mixing
  • Sprinkle some extra flour onto the work surface, and turn the dough out onto it and gently roll it out, or press it down, to be about 4/5cm thick. 
  • Using a 5cm cutter, cut out the scones - you'll have to re-roll the mixture a couple of times to get them all out of the mix. 
  • Take the tray out of the oven, and put the scones onto it.
  • Mix the flour and water together to a thick paste, and then pipe onto the scones to make a cross shape
  • Brush the top of the Scones with the beaten egg mixture and bake in the oven for 10 minutes. 
  • Leave to cool for at least 10 minutes once they're out so you don't burn yourself. And then, enjoy! 


  • You could easily make smaller or bigger scones if you wanted, but adjust the baking times accordingly. 
  • These are best on the day of baking, but they will last for two days after. 
  • See the blog post about different flavour ideas


Find my other recipes on my Recipes Page!

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J x

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  1. Caitlin on March 19, 2023 at 7:55 pm

    5 stars
    Stunning!! Used almond milk/ flora to make them dairy free and they turned out great. Just found I had to add a little more flower to get a dough

  2. Linda Brown on March 11, 2023 at 3:28 pm

    5 stars
    My flour and water was strange so left off. What texture should it be?

    • Jane's Patisserie on March 13, 2023 at 2:41 pm

      like a thick paste! Hope this helps! x

  3. Denise on March 3, 2023 at 10:08 pm

    I know it may be silly or obvious question but how do uou make the cream?

    • Jane's Patisserie on March 6, 2023 at 11:04 am

      Hiya! Do you mean the cream you serve with? I buy mine – I usually use Rhodda’s clotted cream! Hope this helps! x

  4. Evelyn on March 3, 2023 at 1:44 pm

    Hi, I’m stateside and not quite sure what my sub would be for “mixed spice.” My American brain is saying pumpkin pie spice (cinnamon, ginger, nutmeg, allspice); can you help me by clarifying? Thanks!

    • Jane's Patisserie on March 6, 2023 at 11:16 am

      Hiya! Yes this sounds pretty close to me! Enjoy! x

  5. Carol on March 3, 2023 at 10:27 am

    Could you freeze these?

    • Jane's Patisserie on March 3, 2023 at 12:19 pm

      Absolutely you can, for up to 3 months! x

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