As a true Brit, scones have always been a favourite of mine (especially warm from the oven with lashings of strawberry jam). So with Easter upon us, I decided to get creative in the kitchen and give them an Easter-themed twist, enter: Hot Cross Scones! If, like me, you love hot cross buns and you also love scones, you’re going to adore these.
Hot cross buns are always a favourite in my household at this time of year. 4pm is tea and hot cross bun time. So, you can imagine that the idea of a hot cross bun-themed scone sounded absolutely divine to me, I just had to get creating! These Hot Cross Scones will be perfect for your Easter spread, they’re the cutest afternoon tea addition alongside little finger sandwiches and bottomless cups of tea.
I have made ‘healthier’ scones in the past (back when I thought sugar and flour were foods of the devil – news flash, they’re not), but recently I decided I wanted an easy and accessible scone recipe here on the blog, keeping it as classic as possible while obviously keeping it vegan.
These scones are incredible still warm, straight from the oven – definitely best served and eaten fresh on the day. However, they will keep for a few more days in an airtight container.
If you make these Vegan Hot Cross Scones then please make sure to comment below or tag me in your recreations over on Instagram using @ginabnutrition or #ginabnutrition – I love to see them! Happy Easter baking friends!
- 300g (1 1/2 cups) self raising flour *
- 1 tsp baking powder
- Pinch salt
- 3/4 tsp mixed spice
- 50g (4-5 tbsp) golden caster sugar
- 90g (1/3 cup) cold dairy free butter
- 1 tsp vanilla extract
- 130ml soy milk (or any dairy free milk)
- 1 tbsp apple cider vinegar or lemon juice
- 90g (1/3 cup) raisins or mixed dried fruit
- 50g (1/4 cup) plain flour
- 2 tbsp golden caster sugar
(makes approximately 10 scones)
- Preheat your oven to 200C and line a baking tray with baking/greaseproof paper.
- Sieve the flour and baking powder into a large mixing bowl. Then stir in the pinch salt, mixed spice and sugar with a large wooden spoon.
- Measure the milk in a small jug or glass and stir in the apple cider vinegar (or lemon juice) and vanilla extract. Set aside – it should start to bubble.
- Add the vegan butter and rub it into the flour with your fingertips until it resembles fine breadcrumbs. Stir in the dried fruit.
- Add in the milk mixture bit by bit and stir until the mixture forms a slightly sticky dough. You may need to add a little more flour or milk to achieve the right consistency.
- Lightly flour your work surface and form the dough into a ball. Sprinkle a little flour onto the dough and your rolling pin, then roll it out slightly until it’s around 1″ thick.
- Using a 6cm cutter, stamp out 4 scones and carefully place on your baking trays (don’t twist the cutter). Roll out again and cut out more.
- Brush the top of each scone with soy milk.
- Make the crosses – mix the 50g plain flour with around 2 tbsp water until it forms a dough and roll out it out thinly. Cut out strips and place the strips on your scones. Brush with milk again and place in the oven for 12-15 minutes until golden brown and risen.
- Make the glaze – add the 2 tbsp sugar to a small sauce pan along with 2 tbsp water and heat until the sugar has dissolved. Brush this over the scones once you’ve taken them out of the oven. Leave to cool for 5-10 minutes and enjoy! Best served and eaten fresh, but will keep in an airtight container for a few days.
*If you only have plain flour to hand, you can make your own self-raising flour by adding 2 tsp baking powder to every 150g plain flour. So, altogether you will need to add 5 tsp baking powder to your flour for this recipe (that’s with the additional teaspoon of baking powder required in the recipe).