Hot Cross Scones
It’s Easter! So, given I shared a chocolate egg recipe with you last year (these delish Caramel Creme Eggs), this year I had to do something different. Of course hot cross buns were on my mind – aren’t they on yours too? It’s that smell… and tender fluffiness… mmm. So when I asked you all over on social if you were keen for a healthy hot cross bun recipe, the crowd went wild! Gluten free was a common request too, so off I went to work.
Except that’s when I deviated from the plan. I’ve always loved making scones, they’re so easy and quick, the type of thing you can wake up on a Saturday morn, roll downstairs, and whip together in 10 mins while the kiddos/partner/house mates are still asleep. 10 mins more in the oven and they’re done. Making them perfect weekend brekky food.
So… here’s me thinking, could I make a scone (with all the ease, speed, and simplicity), but cross it with a hot cross bun? It turns out, yes you can, and they turned out pretty darn fine too.
Plus I made a gluten free version as requested, and they DIDN’T crumble or taste like dry rocks! In fact, these babies are super fluffy, light, moist, just how you’d imagine a bakery scone/hot-cross-bun hybrid might be.
Yep these delish Hot Cross Scones are…
- A 20 min all-in job – you’ll even nail the clean-up in that time, ready to dine;
- Deliciously light and fluffy, whilst still being 100% gluten free and vegan;
- Super flavorsome, thanks to the sultanas, currants, and classic blend of spices;
- Very low in sugar, making them totally acceptable as breakfast fodder; and
- Just what you need to ease you into this long Easter weekend.
If you’re a long-standing scone fan, or hot cross bun lover, these are going to be your cup of tea.
Meanwhile, if you’re hungry for some nutritional knowledge, be sure to read more about protein inside these Creamy Pesto Zoodles, and dairy inside these Ice Cream Sandwiches. Enjoy your easter – with a scone I hope! If you make them, tag me on Instagram using @begoodorganics or post your pics on my FB page here. You’re going to be a convert like me, I know it.
PS If you like this recipe, I’d love you to pin it on Pinterest, share it on Facebook, post your recreation on Instagram (tag me @begoodorganics and #begoodorganics), or share it with your family and friends.
And, if you’re interested in one-on-one advice, I have a small number of Naturopathic and Nutrition consultations available each week via Zoom – you can find more information on those here.
Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.
Hot Cross Scones
Ingredients
Dry
- 2 c wholemeal spelt flour
- 4 tsp baking powder
- 3 tsp coconut sugar
- 2 tsp ground cinnamon
- ¾ tsp mixed spice
- ⅛ tsp sea salt
Wet
- 5 tbsp coconut oil , firm
- 1 ¼ c cold plant-based milk
- ⅔ c sultanas
- zest of ½ orange
Crosses
- 2 tbsp flour
- 2 tbsp water
Instructions
- Preheat oven to 220°C (430°F) fan bake. Sift dry ingredients into a bowl, then add coconut oil and mix with your fingers until you get a breadcrumb texture.
- Add milk and stir with a knife until just blended, then mix in the sultanas and orange zest. The dough will be soft and sticky. Pour onto a floured board and sprinkle a little extra flour on top. Mould into a rectangle, then, with a floured sharp knife, cut into 8 pieces. Transfer to a baking tray. For the crosses, mix the flour and water together and drizzle on top.
- Bake for 12 minutes until golden, then remove and let cool slightly. Slice and spread with coconut yoghurt, cream cheese, coconut oil or nut butter, and low-sugar raspberry jam.
- Will store in an airtight container for 2 days, and freeze well for up to 4 weeks.
Recipe Notes
- Make it gluten free: Use ⅔ c brown rice flour, ⅔ c buckwheat and ⅔ c tapioca flour instead of spelt flour. Or try 1 c brown rice flour, 1 c buckwheat flour and 2 tsp guar gum. With both these swap outs, you’ll need a little less milk.
- Make it refined-sugar free: Skip the coconut sugar and add a little date paste with the milk instead. The scones will be a little denser.
- Make it paleo/grain free: Use the GF blend above replacing the brown rice flour with almond flour.
- Make it keto: Use 1 ½ c almond flour and 1 ½ tsp guar gum. Skip the sultanas or replace with chopped walnuts.
- To make a deliciously indulgent chocolate version, simply replace the sultanas with 1/4 c of dark chocolate chips. Or, remove the sultanas altogether, and replace with ½ c dark choc chips (although I do prefer the sultana + choc combo – a bit of traditional with a bit of modern).
- If you’re cooking for a crowd, or are just a major scone fan, you can easily double the mix to make 16 scones. Simply split the mixture into two parts before you mould them on the board, then slice each part into 8 scones and bake as per the existing instructions.
Nutrition Disclaimer
As a Registered Naturopath and Nutritionist, I create nutritionally-balanced recipes using whole food ingredients designed to support optimal health and wellbeing. While I encourage an intuitive approach to eating, I also recognise the value of understanding calories and macronutrients as tools to build awareness around your intake. This awareness can be helpful in aligning your nutrition with your personal health goals.
Please note: all nutritional information provided is an estimate only. Variations will occur depending on the specific brands used, recipe adjustments, and portion sizes consumed. If you have individual dietary needs or health conditions, I recommend booking a personalised consultation for tailored advice.
Nutrition
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Happy cooking. x Buffy