Hot Cross Scones

Breakfast Desserts Mains

Hot Cross Scones

Hot Cross Scones are the best of both worlds; hot cross buns and scones. There’s nothing like waking up to home baked goods on Easter morning (or any morning in fact!).

This is the first gluten free scone recipe I’ve developed and to my luck I’ve had some success! They are so yummy, filled with lots of goodies including cranberries, spices and our Mandarin & Gubinge chocolate. Top with coconut yoghurt or Blueberry Chia Jam - the perfect comfort food coupled with a cup of tea.

Hot Cross Scones

Print Recipe

MAKES 8 SCONES

ingredients

6 tbsp warm water
3 tbsp flax meal
2 cups all purpose gluten free flour
¼ cup Coconut Nectar
2 tsp gluten free baking powder
1 tsp baking soda
½ tsp cinnamon
½ tsp allspice
4 tbsp Coconut Oil, chilled in fridge see product
¾ cup coconut yoghurt
¼ cup cranberries
50g Mylk Chocolate see product
1 tsp grated fresh ginger
50g Lemon Caramel Chocolate see product

method

Step 1Preheat oven to 200°C & line a baking tray with baking paper.
Step 2In a small bowl, mix together the flax meal and water. Let stand for 10 minutes until it becomes gel like.
Step 3Mix the flour, baking powder, baking soda cinnamon & all spice in a bowl.
Step 4Cut the hardened coconut oil into small chunks and work through the mixture with clean hands until it resembles breadcrumbs.
Step 5Add the coconut nectar to the flax mixture and mix. Then add to the flour along with the coconut yoghurt. Mix until just combined.
Step 6Add the dried fruit, ginger and chopped Mandarin & Gubinge chocolate and fold through gently.
Step 7Turn the dough out onto a flour dusted bench and flatten out to 3/4 inch. Using a rounded cookie cutter cut out portions of the dough and place onto the baking tray. Bring all the offcuts together and cut out more circles until all the dough has been used.
Step 8Bake in the oven for 10-12 minutes, or until lovely and browned. Let cool on a wire rack while you prep the chocolate crosses.
Step 9Over a water bath gently melt the lemon caramel chocolate. Once the scones are cool, carefully drizzle chocolate crosses over each bun. Let the chocolate harden then devour with extra coconut yoghurt and your favourite jam!