These raisin hot cross scones are a soft, buttery twist on traditional hot cross buns. No yeast, no waiting for dough to rise, and no kneading is required. The dough is flavoured with the same warm spices you’ll find in a hot cross bun and are filled with raisins, sultanas, and dried citrus peel. They are perfect served warm with butter or jam. I love these as a quick bake over the Easter weekend, but they’re great year-round.
I’m a huge fan of scones. Perhaps as a result of my British heritage. I often crave them and always have a few stashed in the freezer. I quick blitz in the microwave for 30 seconds and my cravings are satisfied.
I loved apricot jam with these hot cross scones. The flavour compliments the spices and didnt overwhelm them. Feel free to mix some icing and pipe a cross on top more of an Easter vibe.
What You Will Need to Make These Scones
Here’s what you’ll need for this bake:
- Cake flour
- White sugar
- Baking powder + baking soda
- Mixed spice, cinnamon, ginger
- Salt
- Cold butter
- Raisins, sultanas, and dried citrus peel
- Buttermilk
- Vanilla extract
- 1 egg (for brushing tops)
- Optional: sugar for topping
How to Make Raisin Hot Cross Scones
Follow these simple steps:
- Mix the dry ingredients
Add flour, sugar, raising agents, and spices to a bowl. Stir to combine.
- Rub in the butter
Add cold butter and rub it in using your fingertips or a pastry cutter until it resembles fine crumbs.
- Add the fruit
Mix in the raisins, sultanas, and citrus peel.
- Add buttermilk and vanilla
Combine and pour into the bowl. Mix gently until it just comes together.
- Shape the dough
Turn out onto a floured surface and bring it together gently. Make sure you do not overwork the dough. Form into a thick disk (about 2.5–3cm high).
- Cut the scones
Use a sharp knife to cut into 8 wedges or a cookie cutter for round scones. Reshape scraps gently to use all the dough.
- Chill and bake
Place on a lined tray, brush the tops (only) with beaten egg, and sprinkle with sugar if using. Chill while you preheat the oven.
- Bake
Bake at 200°C (400°F) for 20–22 minutes until golden and well-risen. Cover loosely with foil if they brown too fast.
FAQs for This Recipe
Can I freeze the dough?
Yes. Cut the scones, freeze them on a tray, and then store them in a freezer bag. Bake from frozen, adding 2–3 minutes to the baking time.
Can I leave out the citrus peel?
You can just increase the amount of raisins or sultanas if you like.
Do I need to chill the scones before baking them?
Yes. This helps them keep their shape and gives a better rise.
What’s the best way to serve them?
Fresh out of the oven with butter, jam, or a little cream.
Substitutions & Variations
- Swap raisins and sultanas for chopped soft dried apricots, dried cherries or cranberries.
- Add chopped pecans or walnuts for extra texture.
- Use Greek yoghurt or sour cream instead of buttermilk (add a splash of milk to loosen if needed).
- Make a simple icing cross with icing sugar and milk for a more bun-like finish.
Storage Instructions
- Store baked scones in an airtight container at room temperature for up to 2 days.
- Refresh in the oven or air fryer at 150°C (300°F) for 5 minutes if needed.
- Freeze baked scones for up to 3 months. Defrost and warm before serving.
Tip: These scones are best the day they’re baked, but they still taste great the next day, lightly toasted. Cut the scones into rounds if you prefer, but I love the hassle-free way of simply cutting scones into triangles as I did with my quick and easy pomegranate scones.
If you are looking for a few more delicisou scone recipes, check out my cranberry & orange scones, or for savoury scones, I think I made the perfect cheese scones, and I adore my butternut scones with cheese & chives.
- 305 grams of cake flour
- 60 grams of white sugar
- 1//2 tsp baking powder
- ½ tsp baking soda
- 2 tsp mixed spice
- 1 tsp cinnamon
- ½ tsp ground ginger
- ½ tsp salt
- 130 grams of cold butter grated or cut into small cubes
- 100 grams raisins and sultanas
- 30 grams of dried citrus peel
- 250 ml 1 cup buttermilk
- 1 tsp vanilla extract or essence
- 1 egg to brush the tops
- Sugar to sprinkle optional
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Add the flour, sugar, baking powder, baking soda and spices to a bowl and give it a mix.
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Add the butter to the bowl and using your fingers or a pastry cutter rub it into the flour until it resembles a fine crumb. You want most of the butter incorporated at this stage.
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Add the raisins, sultanas and citrus peel and mix to combine.
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Add the vanilla to the buttermilk and give it a good mix, then add this to the dry ingredients. Mix this briefly until just combined and then tip it out onto a floured surface (it can be crumbly at this stage). Briefly knead/pull the dough together. There should not be any flour visible. Press it out to form a thick disk about 2.5cm – 3cm high.
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Using a sharp knife cut this in the 8 triangles (as you would cut a pizza), or using a sharp 5cm– 6cm cookie cutter, cut out the scones. Push whatever dough is left over together to make more rounds until all the dough is used.
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Beat the egg and brush only the tops of the scones with this (not the sides). Sprinkle over a little sugar if you want a crunchy topping. Place the scones on a lined baking sheet and then put them in the fridge while you preheat the oven.
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Preheat the oven to 200C/400F and bake the scones for 20 – 22 minutes until golden brown and well risen. If necessary, loosely cover the scones with tin foil to prevent over-browning.
- Store baked scones in an airtight container at room temp for up to 2 days.
- Refresh in the oven or air fryer at 150°C (300°F) for 5 minutes if needed.
- Freeze baked scones for up to 3 months. Defrost and warm before serving.
Tip: These scones are best the day they’re baked but still taste great the next day, lightly toasted.
Sam Linsell is a 3 x cookbook author, food stylist and photographer.
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