Hot cross scroll scones
Makes: 12
Prep time: 50 minsTotal time: 
Recipe photograph by Toby Scott
Hot cross scroll scones
Rolled with dried fruit, nuts and spices, these hot cross bun and scone crossovers will fill your kitchen with the aromas of Easter
Makes: 12
Prep time: 50 minsTotal time: 
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Nutritional information (per serving)
Calories
378Kcal
Fat
18gr
Saturates
9gr
Carbs
51gr
Sugars
32gr
Fibre
2gr
Protein
4gr
Salt
0.7gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 300g self-raising flour, plus extra for dusting
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp fine sea salt
- 80g cold butter, diced, plus extra to grease
- 20g caster sugar
- 180g buttermilk
- 1 tsp vanilla extract
- 1 tbsp milk, to brush
For the filling
- 125g soft salted butter
- 60g caster sugar
- 60g demerara sugar, plus ½ tbsp extra
- zest of 1 orange
- 2 tsp ground cinnamon
- ½ tsp ground mixed spice
- 50g pecans, finely chopped
- 100g raisins
To glaze
- 150g icing sugar
- about 2 tbsp orange juice
Step by step
Get ahead
Best enjoyed on the day of baking but will keep for 2 days in an airtight container. The scroll scones can also be frozen (with or without the glaze); defrost and warm through in a low oven to refresh.
- Preheat the oven to 200°C, fan 180°C, gas 6 and grease a non-stick 12-hole muffin tin with butter.
- For the filling, place the softened butter, both sugars, orange zest and spices in a medium bowl and stir to a soft, spreadable paste. Set aside.
- Sift the self-raising flour into a large bowl with the raising agents and salt. Rub in the diced butter with your fingers until the mix looks like fine crumbs. Stir in the caster sugar.
- Make a well in the dry mixture then add the buttermilk and vanilla and combine it quickly with a cutlery knife at first, then your hands, taking care not to overwork the dough.
- Turn the dough out onto a well-floured surface and roll to a 22cm x 30cm rectangle. Place spoonfuls of the prepared filling all over the dough then use the back of a spoon to spread it almost to the edges. Scatter with the pecans and raisins, gently pressing them down, and then roll the dough up fairly tightly from one of the long sides.
- Trim the ends then slice the roll into 12 even pieces and gently push each round into the muffin tin holes. Brush with a little milk, sprinkle with the extra demerara sugar and bake for 20-25 minutes until golden brown and crisp on top. Cool in the tin for 5 minutes before loosening the scones from the tin and placing on a wire rack to cool completely.
- For the glaze, sift the icing sugar into a bowl and gradually stir in enough orange juice to give a drizzling consistency. Once the scroll scones have cooled, drizzle over the icing and leave to set.
