Hot Cross Scones that are not only gluten free, but they are so incredibly delicious! Plus they are so quick and easy to make! Scrumptious scones that bake into a gorgeous looking treat, with a beautiful light golden crust, topped with a cross of icing sugar, flour and lemon. The raisins add a hint of sweetness and the spices add that warm and wonderful flavour. Slice a scone in half and enjoy it with butter. They are way too good!
Hot cross buns at Easter are so traditional and this baking powder version does not disappoint. It is such a scrumptious, gluten free treat. We don’t need to go without … right?
Spices for These Hot Cross Scones
The spice mix for hot cross buns is usually a mixture of nutmeg, cinnamon and cloves. For this blend I added in a little ginger, so feel free to experiment with the gluten free blend you have in your kitchen. Sometimes it is just easiest to use what you have on hand or to bake with the flavours that you like the best!
Do I Need to Soak the Raisins?
Yes! Soaking the raisins is a step that you should not skip, otherwise dry raisins will soak up any moisture in the dough, leaving you with a dry and crumbly Hot Cross Scone. If you think about it the day before baking you can soak the raisins then. If you run out of time you can pour 170 ml of nearly boiling water over the raisins and leave them to soak for 20 minutes. make sure you keep the raisin water for the dough!
Do I Put the Cross on the Scones Before Baking?
Yes! This recipe needs the cross to be baked because it contains flour. I did find that as the scones rose in the oven and the cross needed to be reapplied by taking the tray of scones out of the oven and adding a second layer in the last 10 minutes of cooking. If your cross mixture is a little runny, just add a little more flour. If it is too runny it will drip off the scones.
Can I Substitute The Flour Blend For An All Purpose Gluten Free Flour?
Yes! I have made this with Anitas AP blend, but only with this flour, because it has no xanthum or guar gum. Anything else you substitute with will be your own experiment!
For handling the dough. Watch my post on instagram … acoupleofceliacs.
Hot Cross Scones
- pizza stone or baking tray
- Piping bag for flour paste
- 100 g raisins
- 160 g hot water
- 20 g golden syrup or honey
- 30 g melted butter
- 170 g plain or vanilla yogurt
- 2 large eggs room temperature
- 16 g whole psyllium husk
- 60 g millet flour
- 90 g sorghum flour
- 60 g tapioca starch
- 90 g brown rice flour or substitute all the flour with 300 g Anita’s AP and 70 g oat flour
- 70 g oat flour
- 35 g sugar granulated
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp cloves
- 1/4 tsp salt
- 3 1/2 tsp baking powder
- 1/2 tsp baking soda
Flour paste for the cross
- 1 tbsp lemon juice
- 1 tsp water
- 15 g gluten free all purpose flour
- 20 g tapioca starch
- 25 g icing sugar
- Cut out some parchment paper to fit a pizza stone or a baking tray.
- Prepare the flour paste by whisking the water and lemon juice into the dry ingredients and spooning it into a piping bag.
- Place the raisins in a small bowl, pour over the boiling water, stir and soak for 20 minutes
- In a small sauce pan on low heat, combine the golden syrup and butter, stir until the butter is melted and then cool.
- Place a sieve on a small bowl, drain the raisins and add the water into the cooked syrup and butter. Add the psyllium husk and whisk well.
- Beat the eggs and yoghurt into the psyllium mix
- In a large bowl add the millet flour, sorghum flour, tapioca starch, brown rice flour and oat flour. To the flour blend, add the sugar, spices, salt, baking powder and baking soda.
- Mix the wet ingredients into the flour mixture and combine everything well, leaving no loose flour and stir in the raisins.
- Tip the dough out onto a well floured surface and knead it breifly before shaping it into a rectangle.
- Cut the dough into 9 even squares of about 100 grams each and then shape them into rounds.
- Pipe the prepared flour paste onto the top of the scones in the shape of a cross. You may need to reapply some more of the flour paste during the last 10 minutes of baking.
- Bake the scones at 400 °F for 15 minutes and then reduce the temperature to 350°F for a further 10 to 15 minutes or until an inserted toothpick comes out clean
- Cool the scones for 20 minutes before slicing and serving with butter.
- Store these scones in an airtight container for 1 to 2 days.