Gluten Free Hot Cross Bun Easter Scones

clock 20 minutes + 20 minutes bowl Serves 9


  • 3 cups gluten free flour, plus extra for dusting
  • 4 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp mixed spice
  • 50 g butter, cold
  • 1/2 cup raisins
  • 1/4 cup white sugar
  • 3 Tbsp lemon rind, finely chopped
  • 1 1/2 cups milk (you may not use all of it)
  • Sugar Syrup
  • 1/4 cup caster sugar + 3 Tbsp water
  • Crosses
  • 1/2 cup icing sugar
  • 1 tsp lemon juice
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  • 1. Preheat oven to 200°C (180°C fan-forced). Lightly dust a large oven tray.

  • 2. Sift the flour, baking powder,cinnamon and mixed spice into a

  • large 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 form 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, mix the caster sugar and water together and boil 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 have cooled, drizzle on in a cross shape.

  • 6. Serve warm with lashings of butter.

  • Tip: Store in an airtight container to keep from going stale.


  • Energy 1384Kj • Protein 3g • Total Fat 6g • Saturated Fat 4g • Carbohydrates 62g • Sugars 30g • Sodium 231mg

  • Dietary information supplied by the New Zealand Nutrition Foundation. For full nutritional info, see recipes online.

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