Hot Cross Scones – a wonderful variant of the popular Easter bun. These gluten free scones more than rival the texture of their wheat-based cousins. Laced with seasonal spice and citrus and are stuffed full of plump, juicy sultanas and raisins. And of course, being Easter scones, they are topped with the cutest of piped crosses.
First published on Gluten Free Alchemist on 14th March 2018. Post updated and republished with recipe card 6th March 2020.
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Gluten free Hot Cross Scones for a #FreeFromEaster
I introduce to you my gluten free Hot Cross Scones. Aren’t they fab? And I’m SO excited to share them. Special Easter scones… Full of all the fruit and spice of the annual egg-fest.
For those of you who have followed Gluten Free Alchemist for a while, you will know that back in 2017, I joined forces with an amazing group of free from bloggers. Between us, we cover pretty much all and every food intolerance and allergy. And every now and then, we pull together our collective wisdom and share seasonally-themed recipes.
These gluten free Hot Cross Scones were originally developed as part of one such collaboration. An Easter-Themed recipe collection which was called #FreeFromEaster. You’ll find the other blog-links below from my fellow bloggers, as well as lots more inspiration from Gluten Free Alchemist. Seriously… If you are struggling with how to make Easter goodies because there is something you can’t eat, we have you covered!




Gluten Free Easter Baking – Time for something different
Now…Think Easter baking, and usually chocolate and/or cake springs to mind. But to be honest, it’s easy at this time of year to get a bit ‘caked-out’. And Creme Eggs, Golden Eggs (which now seem to have morphed into ‘Enchanted Eggs’) and Mini Eggs? They already feature quite a lot on Gluten Free Alchemist. Search the archives and you’ll find all sorts of ‘eggy treats’… From decadent, showstopping Rich and Chocolatey Golden Egg Cake and Creme Egg Biscuit Cake; through to Creme Egg Cup Cakes, Creme Egg Mousse Cake and even a Rich Mocha Easter Cake totally topped with Mini Eggs.
Then of course, there’s the Hot Cross Bun option. But again, Gluten Free Alchemist already has a lovely recipe selection…. There’s my incredible, absolutely wouldn’t ever know they are gluten free – Traditional Fruit & Spice Hot Cross Buns. Then we also have Almond, Cherry, Apricot and Marzipan or Apple, Cherry and Sultana – No Psyllium Hot Cross Buns. Or, if you want to stay with the Easter chocolate frenzy, we can even offer Chocolate Chip Hot Cross Buns and Chocolate Bread Pudding made with leftover Choc Cross Buns!
It was time for something different! What’s the point in churning out the same stuff over and over again? Just because you’re gluten free, doesn’t mean you should only have the usual expected recipes right?
Anyway, these Easter scones were born from a light bulb moment of inspiration. 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.
Hot Cross Scones –flavours of Easter fruit and spice in a gluten free scone
These gluten free scones speak for themselves. They taste just like the yummiest of seasonal Hot Cross Buns, but in Easter 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.
To melt into heavenly delight, simply slice in half, slather with butter (why not make your own butter?) and enjoy. Gluten free Easter honestly doesn’t get better than this.




No Compromise! My gluten free scones are at least as good as their wheaty cousins
Anyone who knows me, knows that when it comes to gluten free recipes, there is no compromise. EVER! If a recipe doesn’t meet my exacting standards for ‘at least as good as, if not better than its wheat-based cousin’, it doesn’t make the cut. This philosophy covers everything from flavour, to crumb and texture.
Most definitely texture! Texture is SO important to a bake. If the texture is wrong, the bake is wrong. End of.
So for those of you struggling to find a fail-safe gluten free scone recipe, look no further. These Hot Cross Scones are a straight adaptation from my hugely popular Best Ever Gluten Free Scones. Made with a blend of rice-free flours (home-blended Mix B), a little ground almond and moistened with buttermilk, they are not in the slightest bit dry or crumbly, and absolutely rival any glutenous version. This gluten free scone recipe has not let me down yet.
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 their gluten counterparts, they are freshest eaten on the day they are made. However, unlike many gluten free scones (bought or recipes), these scones 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 gluten free scones are seriously good.




Other #FreeFromEaster recipes from the amazing Free From Gang
Super Simple Easter Smoothie Pops – Carly at Faceprint & Flavour
Gluten Free Mini Egg Cookies – Sarah at Gluten Free Blogger
Easter Crispie Cakes – Nathalie at The Intolerant Gourmand
Other gluten free Easter recipes on Gluten Free Alchemist
- Traditional Fruit & Spice Hot Cross Buns
- Apple, Cherry and Sultana Hot Cross Buns
- Chocolate Chip Hot Cross Buns
- Marzipan Hot 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
- Egg Pops
- Rich and Chocolatey Golden Egg Cake
- Creme Egg Cup Cakes
- Gluten Free Easter Cupcakes
- Chocolate Bundt with Golden Eggs
- Blackcurrant Flower Biscuits
- Scotch Eggs
Or check out our dedicated Gluten Free Easter Index.
What do you need to make these Hot Cross Scones?
Easter Scones are not difficult to make, but will require a couple of extra kitchen utensils. In addition to the usual oven and hob, you will need :
- A couple of baking trays
- Some good-quality baking paper (I always use Lakeland Baking Parchment, because it has never ever stuck!)
- Good quality kitchen scales
- Some mixing bowls
- A fine grater for zesting (I absolutely love the genius of a good microplane zester)
- A rolling pin (I’ve still not found anything that beats a classic wooden pin)
- A basic pastry brush
- Round cookie cutters (with a good height)
- A disposable piping bag or a squeezy decorating bottle
So what are you waiting for? Grab some ingredients, don your pinnie, get baking and let me know what you think of these yummy Hot Cross Scones… Ping me a comment below (don’t forget to star rate!), or catch me on Instagram, Facebook or Twitter…








Hot Cross Scones (gluten free)
Key equipment
- oven + hob
- fork and spoon (for mixing)
- flat-bladed knife
- round cookie cutter (medium-sized)
- Small saucepan
- wood/silicone mixing spoon
Ingredients
Scones
- 320 g plain gluten free, rice free flour blend I use GFA Blend B – See NOTES.
- 2 tsp xanthan gum
- pinch fine sea salt
- 50 g ground almonds
- 1 tbsp GF baking powder
- 2 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- ½ tsp mixed spice
- 90 g unsalted butter cold and cubed
- 35 g soft light brown sugar
- 1 orange zest finely grated
- 80 g golden raisins
- 80 g sultanas I used larger Turkish sultanas
- 1 large egg lightly beaten (UK large)
- 284 ml buttermilk = 1 pot in the UK
Egg Wash
- 1 egg beaten with a little milk
Piped Crosses
- 50 g plain gluten free flour See NOTES for best blend
- 1 tbsp icing sugar (confectioners sugar)
- 40 to 50 ml cold water
Sugar Glaze
- 1½ tbsp soft light brown sugar
- 2 tbsp water
Instructions
- 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 flours, 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. 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 3 to 4 cm.
- Use a medium-sized 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 disposable piping bag with a tiny snip off the end or a 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).
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
This post was originally published on 14th March 2018 and updated on 6th March 2020
These sound great – so much easier than an actual hot cross bun but still delicious!
Thanks Helen. For sure! xx
A scone with hot cross bun flavours is such a great idea! I always struggle a bit with making anything bread-related (like buns) but am pretty confident with scones so will definitely be making these for Easter.
Thanks Rosemary. Absolutely! Scones are way easier… enjoy xx
Hot cross buns and scones – I love them both so you can imagine how excited I am to see them all in one bake! Thanks for linking up to #CookBlogShare. Michelle
Thanks Michelle. I was very excited the first time I made them. So much easier than making Hot Cross Buns too, which can be a bit hit and miss gluten free x
My mom would love these! Looks yummy 😀
Thank you Edye. They are good! I hope your mom gets to try some x
Another genius idea! They sound just what I want to eat this Easter! How come I didn’t think of it!! So much for sharing with #CookBlogShare
You and me both Jenny. Genius though may be stretching it! But yummy either way xxx
I was just speaking to a client who is newly diagnosed and very sad about not having baked goods. I am excited to share this with her. Thank you for sharing with the Blogger Pit Stop.
Thanks Elise. You’re most welcome x
Kate these are absolutely inspired! They look & sound amazing. Thankyou for sharing with #BakingCrumbs
Angela x
Thanks Angela. You're welcome. I absolutely loved them! x
Thank you for sharing this recipe, I have been looking for a good gluten-free scone recipes. These look amazing.
Thanks Eva. You're welcome. This has definitely become my 'go to' base…… it hasn't let me down yet….. but it is important to get a good flour-blend. x
Love this idea and these look and sound absolutely gorgeous x
Thanks Mandy. They are so quick to make….. perfect if you are time-strapped and want to enjoy traditional home-baked Easter flavours x
Kate these look amazing! What a fantastic idea! I'm going to veganize them so we can all eat them! Delicious! Thanks so much for linking up with us at Fiesta Friday this week.
Thank You. They should be really easy to veganise. x
Oh I love hot cross buns! I had some gluten free ones at the organic shop I work in. Nice but I am sure not as good as yours.. homemade is always better!
Thanks Alida….. Home made hot cross buns are better for sure….. but these are Scones…. Way better still!!! x
How cute are these! Such a fab idea!! Love the eggs too xx
Thanks Sarah. x
always i used to read smaller articles or reviews that as well clear
their motive, and that is also happening with this paragraph which I am reading at this
place.
These hot cross scones sound perfect! So good and they look great too, especially those little eggs on the side. Thanks for sharing with #CookOnceEatTwice x
Thank you Corina. You're welcome x
They look amazing Kate! Perfect for Easter and they are so golden and have risen so high – amazing!
Thanks Kat…. I was rather chuffed with them x
I love your style, Kate! Those Hot Cross Scones (bit of a mouthful to say, hahaha) look absolutely perfect in every way! I'm not a fan of hot cross buns, but give me a scone (or 3) with a cup of tea any day! Thanks for joining in with #FreeFromFridays.
Thanks Mel…. I like HC Buns, but I have to say, having tried HC Scones…… I'm a convert! x
I love lightbulb moments! These sound delicious and a lovely balance to all the chocolate.
Thanks Emma. Me too! I am not sure where I would be without them….. (the lightbulb moments that is!)
I love incorporating the delicious flavours of hot cross buns into other bakes. These look so tasty and great that they're gluten free.
Thanks Cat. There is something so tempting about HCB flavours…. they just scream to be experimented with! x
Oh wow, Kate, I am going to try these! Having given up sweets and chocolate for Lent, I am ready for something to please a sweet tooth. I shall add buttermilk to my shopping list and get baking. Thank you! Helen x
Thanks Helen. I hope you made and enjoyed them as much as we did x
Oh wow! They look sensational. I'd much rather have a hot cross scone than a bun. I want to reach in and steal one. I'll be sure to give these a go 🙂
Thanks Katie. I think you'd love them! x
That's so funny! This was the recipe I was going to do!! *She runs back to the drawing board*!!! They look fabulous x
Oh no! Sorry Vicki! Still…… Great minds and all that. You should still make some anyway. The flavours are so yummy x
Oh my goodness! The hot cross buns looks awesome but is it totally bad that I can't help loving the little egg people even more! What am I like! Maybe I'm broody (see what I did there?!) Going to give these a go, bought some yesterday and was disappointing with the texture so homemade is the way to go xx
Ha ha! Thanks Rebecca. Yes….the Scones are amazing, but the egg-maker was not impressed that the handiwork was being used on the blog! I have to agree….. they are very cute! I love them x