Gluten-free hot cross bun Easter scones
Nici Wickes' hot cross bun scone recipe is a triumph! Serve warm from the oven and slathered with butter for the ultimate Easter treat. They're also gluten-free, so they're perfect for sharing. Win!
- 20 mins cooking
- Makes 9
Print
Ingredients
Hot cross bun scones
- 3 cup gluten-free flour (this recipe used Edmonds), plus extra for dusting
- 4 teaspoon baking powder
- 2 teaspoon ground cinnamon
- 1 teaspoon mixed spice
- 50 gram cold butter
- 1/2 cup raisins
- 1/4 cup sugar
- 3 tablespoon lemon rind, finely chopped
- 1 1/2 cup milk (you may not need to use it all)
Sugar syrup
- 1/4 cup caster sugar
- 3 tablespoon water
Crosses
- 1/2 cup icing sugar
- 1 teaspoon lemon juice
Method
- 1Preheat oven to 200°C. Flour an oven tray.
- 2Sift the flour, baking powder, cinnamon and mixed spice into a bowl. Grate in the butter. Add the raisins, sugar and lemon rind. Stir in 1 cup of the milk and stir with a knife until it comes together to a soft, wet dough. Add more milk as needed.
- 3Turn out onto a well-floured bench. Dust with more flour and pat into a rough 4-5cm thick square. Cut into 9 squares and pat into bun shapes. Place on the prepared tray and bake for 20 minutes or until risen and cooked through.
- 4For the sugar syrup, boil the caster sugar and water for 1 minute. Brush over the hot scones to glaze.
- 5For the crosses, mix the icing sugar with the lemon juice to make a thin icing consistency. When the scones are cool, drizzle on in a cross shape.
- 6Serve with lashings of butter.
Notes
- Makes 9-12.
The Latest from Food To Love
- Kitchen TipsMeet the food truck serving up gluten-free Italian cuisine around Auckland
Nadia
Oct 14, 2019 - Kitchen TipsThis new oven-ready salmon range will make dinner easier than ever
Commercial
Oct 13, 2019 - Kitchen TipsWhy every foodie needs to visit this Hawke’s Bay food and wine festival
Commercial
Sep 27, 2019
read more from