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Hot Cross Scones

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Hot Cross Scones

2 cups all-purpose flour

¼ cup granulated white sugar

¼ cup brown sugarpacked

4 teaspoons baking powder

½ tsp ground cinnamon

½ tsp ground cloves

¼ tsp ground nutmeg

¼ tsp ground ginger

½ cup cold salted buttercubed*

½ cup dried currants*

½ cup heavy whipping cream

1 egg

1 tsp vanilla extract

1 tsp orange zest

For the Icing:

2 tablespoons buttermelted

1 cup powdered sugar (confectioners sugar)

1 tbsp milkup to 1 1/2 tbsp

Instructions

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Instructions

Preheat the oven to 400℉. Line a baking sheet with parchment paper.

Whisk the flour, sugar, brown sugar, baking powder, and spices together in a large bowl. Cut the cold cubed butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas. Stir in the dried currants.

In another bowl, whisk together the whipping cream, egg, vanilla, and orange zest. Add to the flour/butter mixture and gently fold with a spatula just until the dough starts to come together. Turn the contents of the bowl onto the countertop and knead/press the mixture just until the dough comes together.

Roll the dough out on a lightly floured countertop to approximately ¾-inch thickness. Cut out the scones using a medium-sized cookie cutter (around 2 or 2.5 inches in diameter). Place the scones on the prepared baking sheet, leaving 1 inch of space between each scone. Bake in the preheated oven for 12-15 minutes or until lightly golden. Let cool on the baking sheet for at least 10-15 minutes before topping with the icing, instructions below.

To make the Icing

Whisk together the melted butter, powdered sugar, and milk to combine. Fill a sandwich bag or piping bag with the icing and snip off a small hole in the corner and pipe onto the mostly cooled scones in a cross. These scones are best served while still warm. Enjoy!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Keep Butter Ice-Cold 🧊
Cube your cold salted butter and freeze it for 15 minutes before mixing into dry ingredients to create those signature flaky, tender scone layers.
Toast Your Spices First 🌶️
Briefly warm the ground cloves, ginger, cinnamon, and nutmeg in a dry pan for 30-45 seconds before adding to flour to intensify their aromatic flavors.
Don't Overwork the Dough ✋
Mix only until the dough just comes together—overworking develops gluten and results in dense, tough scones instead of light, crumbly ones.
Soak Currants in Warm Liquid 💧
Plump your dried currants by soaking them in warm orange juice or tea for 5 minutes before folding in, enhancing their moisture and flavor contribution.
Pipe Icing While Warm ❄️
Apply the powdered sugar icing glaze within 5 minutes of removing scones from the oven while they're still warm, allowing it to set in beautiful decorative lines.