Hot Cross Scones - a2 Milk™

Hot Cross Scones

So, what do you do when you fancy something a little bit naughty, but can’t quite decide between a hot cross bun or a scone? Well, that’s easy, using our recipe you can whip yourself up some Hot Cross Scones!

Filled with dried fruit, flavoured with tangy orange zest and naturally free from the A1 protein, these Hot Cross Scones taste just like a Hot Cross Bun but have the same moist, crumbly texture of a home-baked scone. They’re sure to be an easy win for the kids at tea time.

Best served with a warm mug of delicious a2 Milk™!

Difficulty: Intermediate
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

  • 525g self-raising flour
  • 20g wholemeal flour
  • 40g caster sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 125g cold unsalted goat butter, cut into cubes
  • 55g raisins
  • 55g sultanas
  • 2 tsp orange zest
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 375ml Semi-Skimmed a2 Milk™ plus more for brushing on top
  • 1 tsp vanilla extract
  • 100g plain flour

Directions

  • Preheat the oven to 220°C/200°C Fan/Gas 8.
  • Whisk together the self-raising flour, wholemeal flour, sugar, baking powder and salt. Rub in the goat butter with your fingertips until the mixture resembles coarse sand. Stir in the raisins, sultanas, orange zest, cinnamon and nutmeg.
  • In a small bowl, whisk together the Semi-Skimmed a2 Milk™ and vanilla extract. Stir into the flour mixture just until moistened, then bring the mixture together with your hands into a ragged dough. Transfer the dough onto a lightly floured work surface, then knead for a few turns just until the dough comes together – don’t overwork it or it will be tough.
  • Roll the dough out to a rectangle, about 2.5cm thick. Using a 5cm round cookie cutter, roll out 24 rounds, rerolling the scraps as needed. Place on a parchment-lined baking tray, about 2cm apart. Brush the tops lightly with Semi-Skimmed a2 Milk™.
  • Stir together the plain flour and 60ml water, then knead to make a smooth dough, adjusting with 1 to 2 tsp water if needed. Roll out into 5cm strips, about 5mm in diameter. Place 2 strips on each scone to resemble a hot cross bun and brush with melted honey for quick glaze when the scones come out of oven.
  • Bake for 12 to 15 minutes or until golden brown. Serve warm or at room temperature.
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