Vickys Easter Hot Cross Scones, GF DF EF SF NF

Vickys Easter Hot Cross Scones, GF DF EF SF NF

I had just enough flour left to make these treats for the kids to make up for the lockdown stopping us going to the traditional N…more


10 servings

  1. 220 g (2 cups) less 1 heaped tbsp) gluten-free / plain flour

  2. 2 tsp baking powder

  3. 1/4 tsp xanthan gum if using GF flour

  4. 75 g safe margarine (1/3 cup), I use Vitalite

  5. 40 g soft brown sugar (3.5 tbsp)

  6. 75 g sultanas (6 tbsp)

  7. 25 g safe chocolate chips, I use Plamil brand (3 tbsp)

  8. 1/2 tsp sweet mixed spice / pumpkin pie spice

  9. 60-90 ml safe milk (4 – 6 tbsp), I use rice milk

  10. For the Crosses

  11. 25 g GF plain flour

  12. 1 tbsp water

  13. Glaze

  14. 1 tbsp caster sugar (superfine)

  15. 1 tbsp water


  1. Mix the flour, xanthan gum if using and baking powder together

  2. Dot the margarine into the bowl and cut in with a fork until the mixture resembles a crumb consistency

  3. Mix in the sultanas, sugar and baking spice

  4. Add just enough milk to bring to a soft dough. Gluten-free flour may need a drop extra

  5. Pat out on a floured surface to an inch thick

  6. Use a 5cm fluted cutter to make the scone shapes. Lay on a lined baking tray. Re-roll the dough until you get 10 scones. Hand shape the last one

  7. Mix the crosses flour and water together to form a plain dough

  8. Roll into a sausage then with a rolling pin flatten out thinly and cut into strips, around 5cm long and 1cm wide

  9. Lay on top of the scones like this

  10. Glaze with leftover safe milk then bake for 15 minutes until golden

  11. Mix the sugar and water and glaze the scones as they come out of the oven

  12. Split in half and spread with cinnamon butter, applesauce or good old butter and jam!

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