Hot Cross Scones

Hot Cross Scone

Welcome Easter morning with these Hot Cross Scones, chock-full of nutmeg, allspice, and golden raisins.

Hot Cross Scones
Yield: 8 to 10 scones • Preparation: 15 minutes • Bake: 18 to 20 minutes
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  1. 1½ cups self-rising flour
  2. 1 teaspoon ground allspice
  3. ½ teaspoon ground nutmeg
  4. ¼ cup sugar
  5. ¼ cup cold butter
  6. ½ cup coarsely chopped golden raisins
  7. ½ cup heavy whipping cream
  8. 1 teaspoon vanilla extract
  9. 1 cup confectioners' sugar
  10. 1 tablespoon plus 1 teaspoon milk
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a medium bowl, combine flour, allspice, nutmeg, and sugar, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add raisins, stirring to combine.
  4. Combine cream and vanilla. Add cream mixture to flour mixture, stirring lightly with a spoon until dough comes together. (If mixture seems dry, add more cream, 1 tablespoon at a time, until a dough forms.)
  5. Using a ¼-cup scoop, drop dough onto prepared baking sheet.
  6. Bake until edges are light brown, 18 to 20 minutes. Let cool on a wire rack.
  7. In a medium bowl, combine confectioners’ sugar and milk, stirring until mixture is smooth. (Mixture should be somewhat thick. If necessary, add another teaspoon milk to achieve desired consistency.) Transfer mixture to a piping bag fitted with a medium round tip or to a squeeze bottle. Pipe a cross onto each scone.
TeaTime Magazine

 From TeaTime March/April 2012

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