Filled with raisins and spices, these gluten free Hot Cross Scones are hot from the oven in under 30 minutes, making them perfect for Easter brunch.
Over the years, I’ve toyed with converting the breads that we would eat at Easter to gluten free. Although I do have a recipe for gluten free Hot Cross Buns, it was my first year of blogging, and it is actually a recipe from the bread book by the gluten free gourmet, Bette Hagman. I have been meaning to create my own version of the recipe, but haven’t gotten around to it yet.
I have, however, incorporated the flavour of these Easter buns into gluten free Hot Cross Scones. Scones are really easy to make, and can be ready to eat in under 30 minutes.
My secret to easily making scones or biscuits is to grate the cold butter into your dry ingredients. No need to worry about large lumps, or working the dough too long that the butter bits get too small. You get a nice, consistent distribution of butter this way. To clean my box grater off after, I put some of the dry ingredients onto the butter that remains on the grater, and just rub it with my hands. Most of it will come off this way, and I won’t be handling the butter directly.
I used raisins in these gluten free Hot Cross Scones, but you can feel free to use currants, or even add some citrus zest, if that is what you are used to. The scone tops are decorated with the signature cross that makes them resemble Hot Cross Buns.
If you like these gluten free Hot Cross Scones, you might also like:
- Gluten Free Cinnamon Rolls
- Gluten Free Paska Rolls (AKA Sunshine Rolls)
- Easter Story Cookies
- Gluten Free Layered Carrot and Cheesecake Cake
- Gluten Free Lemon Bars (The Way Lemon Bars Should Be)
- Gluten Free Hot Cross Buns from My Gluten-Free Kitchen
- Gluten Free Cinnamon Streusel Coffee Cake from Allergy Free Alaska
- 3/4 cup (120 g) rice flour (white or brown)
- 1/2 cup (65 g) sorghum flour
- 1/4 cup (30 g) tapioca starch
- 2 tablespoons (28 g) brown sugar, packed
- 2 tablespoons (25 g) granulated sugar
- 2 teaspoon (10 ml) baking powder
- 2 teaspoon (10 ml) xanthan gum
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (2.5 ml) ground cinnamon
- 1/4 teaspoon (1.25 ml) ground allspice
- 1/4 teaspoon (1.25 ml) ground nutmeg
- 1/4 teaspoon (1.25 ml) salt
- 1/2 cup raisins or dried currants, see Note
- 1/2 cup (125 ml) cold unsalted butter
- 1/2 cup (125 ml) sour cream
- 2 large eggs
- Milk for brushing on top, optional
- 1/2 cup (65 g) confectioners' (icing) sugar
- 2-3 teaspoons (10-15 ml) milk
- 1 teaspoon (5 ml) pure vanilla extract
- Preheat the oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together all of the dry ingredients. Stir in the raisins or currants.
- The easiest way to make great biscuits is to shred your cold butter directly into your dry ingredients. I like to use my box grater for this. You can also use a pastry blender. You want to handle the butter as little as possible, so it stays cold.
- Stir the shredded butter into the dry ingredients.
- In a separate bowl, whisk together the sour cream and eggs. Stir this mixture into the dry ingredients, just until the dough comes together.
- Scrape the dough onto a sheet of waxed paper or parchment paper dusted with a little bit of rice flour. Place a sheet of plastic wrap over the dough, and press it together so that it forms a ball. Roll the dough until it is about 3/4-inch (2 cm) thick.
- Use a round cutter to cut out the scones, or just cut into squares or wedges. You can re-roll the off cuts, but try to not add more flour when you do this.
- Place the scones on the prepared baking sheet. Brush the tops with milk (optional), and bake in the preheated oven for 13-15 minutes.
- Remove from the oven, transfer to a wire cooling rack, and allow to cool completely before icing.
- Stir together the confectioners' sugar, milk, and vanilla until smooth. Add enough milk so that the icing is soft, but not runny.
- Transfer the icing to a resealable bag, and snip off one corner. Pipe a cross on the top of each scone.
If your raisins or currants are very dry, re-hydrate them before adding them to the scones. To do this, simply place them in a microwave safe bowl, cover the dried fruit with water or orange juice, and microwave for one minute. Allow the raisins or currants to sit for a few minutes before draining. Shake off any excess liquid, because you don't want to add extra liquid to the scones.
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