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Hot Cross Scones (not buns)

Hot Cross Scones on a white plate

In our kitchen, scones are a favourite for their simplicity and quick prep time. This sparked an idea: what if you could indulge in the delectable taste of hot cross buns without the hassle of dough proving? Traditional hot cross buns, with their yeast-based dough, demand patience and time. However, the unique charm of these Easter favourites can be brilliantly encapsulated in a scone. By blending the iconic flavours of hot cross buns into scones, you’re treated to a quick and easy variation of the classic Easter delight, all in a fraction of the time.

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You can adapt these to add more or less spice, and with or without fruit. Or change the sultanas to cranberries (Sally, I remember your preferences 💖). I used my sweet warming spice for this recipe, it’s in our spice book but I’ve added an idea for a substitute if you don’t own the eBook.

Let me tell you a bit about these scones. At our place, some of us liked them, and one of us didn’t because he couldn’t get past the fact that they weren’t “soft and fluffy” Hot Cross Buns like I usually make. So if you expect these to be like that, you’re wrong. They’re scones, with fruit and spice that are best if eaten the same day they’re baked (or give them 15 – 20 sec in the microwave). But if you want light and fluffy Hot Cross Buns you need to try these.

Did you know we offer a Free Online Scone Course that you can start at any time and complete at your own pace?

Hot Cross Scones on a white plate

Hot Cross Scones (not buns)

5 from 2 votes

5 stars tells us you love the recipe

Hot Cross Scones (not buns). Kind of like a cross between a scone and a bun (pun intended). Curious about whether these might be the next social media sensation? Or just want something that's a bit unusual to make this Easter?
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Difficulty Easy
Course Afternoon Tea, Breakfast, Easter
Cuisine Australian, British
Servings 3 – 6
Method Thermomix


  • 1 Thermomix


  • 80 g sultanas
  • 300 g plain flour
  • 20 g baking powder
  • A pinch of salt
  • 50 g light brown sugar
  • 5 g of Bec’s sweet warming spice mix or ½ tsp cinnamon + ½ tsp mixed spice as a substitute
  • 1 tsp vanilla extract
  • 120 g cream
  • 120 g soda water
  • 1 chocolate I made the crosses by melting white chocolate and piping it on. You could you any kind of chocolate but choose one that melts easily.


  • Prep the Sultanas: Place sultanas in a heat-resistant bowl. Pour boiling water over them and let sit for 5 minutes. Then, drain and pat dry with a paper towel before adding them to the mix.
  • Preheat Oven: Set your oven to 180°C (fan-forced) or 200°C (conventional).
  • Mix Dry Ingredients: In your Thermomix bowl, add 300g plain flour, 20g baking powder, a pinch of salt, 50g light brown sugar and 5g of the spice mix of choice.
  • Sift together for 3 seconds at speed 5.
  • Add Wet Ingredients: Add 120g cream, 120g soda water and 1 tsp vanilla extract to the TM bowl.
  • Dough Mode: Mix using the Dough mode for 15 seconds.
  • Scrape down and lift, add the drained sultanas and repeat the Dough mode for another 15 seconds.
  • Shape and Bake: Tip the dough onto a lightly floured surface and gently shape into a disc. Avoid over-kneading; just bring it together.
  • With a flour-dusted round cutter, cut out six scones. Arrange them on a baking tray so that they're just touching.
  • Brush the tops with a little water or milk and bake for 30 minutes, or until golden brown. *See tips


These could take 25 to 30 minutes to bake depending on the tray you choose and your oven.
Expect them to brown quite a bit more than plain scones due to the extra sugar and spice.

5 from 2 votes (2 ratings without comment)

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