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!

By Nici Wickes
  • 20 mins cooking
  • Makes 9
  • Print


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
  • 1/2 cup icing sugar
  • 1 teaspoon lemon juice


  • 1
    Preheat oven to 200°C. Flour an oven tray.
  • 2
    Sift 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.
  • 3
    Turn 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.
  • 4
    For the sugar syrup, boil the caster sugar and water for 1 minute. Brush over the hot scones to glaze.
  • 5
    For 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.
  • 6
    Serve with lashings of butter.


  • Makes 9-12.

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