These Hot Cross Scones are a wonderful variant of the popular Easter bun. The scones more than rival the texture of their wheat-based cousins and are laced with seasonal spice, citrus and stuffed full of plump, juicy sultanas and raisins. And of course being Easter scones, they are topped with the cutest of piped crosses.
disposable piping bag/squeezy cooks bottle with fine round tip
wood/silicone mixing spoon
320gplain gluten free, rice free flour blend I use GFA Blend B - See NOTES.
pinchfine sea salt
1tbspGF baking powder
2tspbicarbonate of soda
90gunsalted butter cold and cubed
35gsoft light brown sugar
1orange zestfinely grated
80gsultanasI used larger Turkish sultanas
1largeegg lightly beaten (UK large)
284mlbuttermilk = 1 pot in the UK
1egg beaten with a little milk
50gplain gluten free flourSee NOTES for best blend
1tbspicing sugar (confectioners sugar)
40 to 50mlcold water
1½tbspsoft light brown sugar
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).
* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.Gluten Free Alchemist Rice Free Flour Blend B can be found on the GFA Flours & Flour BlendingPage. If using an alternative flour (particularly one which is rice-based), the texture may be drier and the mix may require a little more liquid. For the Piped Crosses, I used 20g tapioca flour; 15g potato flour; 15g sorghum flour for best texture