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Scones topped with jam and cream

Hot cross scones

These scones are a simple twist on an Easter favourite.


Serves: Serves 12

Number of ingredients: 7 Ingredients

To prep: 10 Minutes Prep

To cook: 12 Minutes Cook

Difficulty: Easy

Nutrition per serving

  • Energy : 905kJ

  • Protein: 4.9g

  • Fat - Total: 6.9g

  • -Saturated Fat: 4.3g

  • Carbohydrate : 32.3g

  • Fibre: 1.9g

  • Sodium: 246mg


3 cups self raising flour

1 teaspoon McKenzie’s Ground Cinnamon

2 teaspoons McKenzie’s Mixed Spice

1/2 teaspoon McKenzie’s Ground Nutmeg

80 grams butter, cubed

1/2 cup sultanas

1 1/4 cups milk


  1. Preheat oven to 220C and lightly dust a flat baking tray with a little flour.
  2. Sift flour into a large bowl, add cinnamon, mixed spice and nutmeg and use your fingertips to rub in the butter until mixture resembles breadcrumbs.
  3. Add sultanas and milk. Mix until mixture forms a soft dough.
  4. Turn onto a lightly floured surface and knead gently (not too much or scones will be tough).
  5. Flatten dough to 2cm thick. Cut into square and place on baking tray 1cm apart.
  6. Brush with a little milk and bake for 10-12 minutes or until the scones are golden in colour.