I am SO excited to share these with you. After the huge success of my Best Ever Gluten Free Scones last summer, I have created a special Easter version….. I introduce to you my gluten free Hot Cross Scones. Aren’t they fab?
For those of you that follow Gluten Free Alchemist regularly, you will know that back in 2017, I joined forces with an amazingly talented group of free from bloggers who, between us, cover pretty much all and every food intolerance and allergy. Every month or two, we pull together our collective wisdom and share seasonally-themed recipes.
Last year’s batch of Easter-themed goodies was so successful, that we have decided to bring you more #FreeFromEaster treats for 2018. Be sure to check out the blog links below for Easter free from foodie inspiration….. We’ve got you covered!
Usually I would head straight for chocolate and/or cake when I think of Easter baking, but to be honest, I am a bit caked-out at the moment and as for Creme Eggs, Golden Eggs and Mini Eggs….. well….. they already feature quite a lot on Gluten Free Alchemist. So this year, I have decided to head down a different route.
I did think about making more Hot Cross Buns (I already have a lovely selection on the blog…. There’s Almond, Cherry, Apricot and Marzipan….. Apple, Cherry and Sultana….. Choc Cross Buns….. and even Chocolate Bread Pudding made with leftover buns!)…… Maybe with some random, newly inspired flavour combo….. but I have been so exhausted lately, I simply couldn’t be bothered with the long rise and bake process.
Then last weekend, I had one of those light bulb moments….. My overactive, sleepless, foodie brain combined a fancy for scones with the flavours of Easter and bingo!…. the gluten free Hot Cross Scone was born.
And that’s basically it! It does what it says ‘on the tin’….. Tastes just like the yummiest of seasonal Hot Cross Buns, but in scone form….. Stuffed with plump juicy Turkish sultanas and beautiful shiny golden raisins…… Laced with seasonal cinnamon and mixed spice…… Slightly sweetened with a hint of caramel-rich brown sugar…… All topped with a traditional piped cross and brown sugar glaze. Gluten free Easter doesn’t get better than this!
For those of you struggling to find a fail-safe gluten free scone recipe, look no further. My Hot Cross Scones are a straight adaptation from my Best Ever Gluten Free Scones which have not let me down yet. Made with a blend of rice-free flours, a little ground almond and moistened with buttermilk, they are not in the slightest bit dry or crumbly, and rival any glutenous version.
They are well-risen, of perfect crumb and are soft, moist and light……. and best of all, they are really easy to make. As with all glutenous scones, they are freshest eaten on the day they are made,……. but unlike many gluten free scones, they are also still soft and good to eat for a couple of days after. I am not one to blow my own trumpet too often, but these are seriously good.
So what are you waiting for? Grab some ingredients, don your pinnie and get baking!
Other 2018 #FreeFromEaster recipes from the amazing Free From Gang
Supersize Vegan Creme Egg – Rebecca at Glutarama
Mini Egg Brownies – Chloe at Just The Three Of Us
Super Simple Easter Smoothie Pops – Carly at Faceprint & Flavour
20 Delicious Gluten Free Easter Cakes – Jenna at A Balanced Belly
Gluten Free Mini Egg Cookies – Sarah at Gluten Free Blogger
Easter Crispie Cakes – Nathalie at The Intolerant Gourmand
Easter Bunny Biscuits – Emma at Free From Farmhouse
Decorated Vegan Gluten Free Easter Cake – Midge at Peachicks Bakery
Other gluten free Easter recipes on Gluten Free Alchemist
Almond, Cherry, Apricot and Marzipan Hot Cross Buns
Apple, Cherry and Sultana Hot Cross Buns
Choc Cross Buns
Chocolate Bread Pudding with leftover Choc Cross Buns
Rich Mocha Easter Cake
No Bake Creme Egg Biscuit Cake
Easter Creme Egg Mousse Cake
Rich and Chocolatey Golden Egg Cake
Creme Egg Cup Cakes
Chocolate Cupcakes for Easter
Chocolate Bundt with Golden Eggs
Blackcurrant Flower Biscuits
Hot Cross Scones
2 teaspoons xanthan gum
pinch fine sea salt
50g ground almonds
1 tablespoon GF baking powder
2 teaspoons bicarbonate of soda
2 teaspoons ground cinnamon
½ teaspoon mixed spice
90g unsalted butter – cold and cubed
35g soft light brown sugar
finely grated zest 1 orange
80g golden raisins
80g Turkish sultanas
1 large egg – lightly beaten
1 pot (284 ml) buttermilk
1 egg beaten with a little milk
50g plain GF flour blend (I used 20g tapioca flour; 15g potato flour; 15g sorghum flour)
1 tablespoon icing sugar
40 to 50 ml cold water
1½ tablespoons soft light brown sugar
2 tablespoons water
- Preheat the oven to 200 C/400 F/Gas 6. Line a couple of baking trays with baking paper and set aside.
- Weigh and mix together the flour, xanthan gum, salt, almonds, baking powder, bicarbonate of soda, cinnamon and spice until well-blended (I weigh mine into an airtight container and shake vigorously). Transfer to a large bowl.
- Rub the cold butter into the flour mixture until it resembles fine breadcrumbs.
- Add the sugar, orange zest, sultanas and raisins and stir through.
- Make a well in the centre and add the beaten egg and buttermilk.
- Use a flat-bladed knife to mix the wet ingredients into the dry, until it clumps together and continue to mix, until it comes together as a very sticky dough. If it looks like the dough is too dry, then add a little milk.
- Lay a large piece of baking paper on the work surface and sprinkle liberally with gluten free flour/tapioca flour.
- Flour your hands well and gently bring the dough together. It should be quite wet.
- Tip the dough out onto the floured baking paper, sprinkle a little more flour on the top and gently roll out the dough to a depth of about 4 cm.
- Use a medium to large round/fluted cookie cutter to cut rounds from the dough and carefully transfer them to the lined baking sheets.
- Bring any remaining dough gently together (trying not to over-work) and repeat the rolling and cutting process, until all the dough has been used and transferred to the baking sheets.
- Brush the top of each scone with egg-wash.
- Mix together the flour and icing sugar for the piped crosses and add the water, stirring through, a little at a time until you have a very thick, but not stiff paste.
- Use a piping bag or squeezy sauce bottle to pipe crosses onto the top of each scone.
- Bake in the oven for about 15 minutes, until well-risen, firm and golden.
- Remove from the oven and whilst still hot, mix together the brown sugar and water for the glaze, heat gently in a saucepan or microwave until the sugar has dissolved and brush the glaze over each scone.
- Transfer the scones to a wire rack to cool.
- Eat warm or cold, with a spread of butter.
- Store the scones in an airtight container for 2 to 4 days if necessary (and if they become less soft, ‘refresh’ with a few seconds in the microwave).
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