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Hot crossed scones

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Total Time
Prep Time
Bake Time
Serves 6
Serves 6

About the bake

A twist on making hot cross buns! Seasonal pretty little bakes.

9 ingredients6 steps


    1. Step 1

      Preheat the oven to 190°C (fan 170°C, gas mark 5). Place the strands of saffron (if using) in a small jug and add the boiling water. Infuse for 5 minutes to release the colour then strain and add into the milk

    2. Step 2

      Sift the flour, salt and cinnamon into a large bowl and rub in the butter until the mixture resembles fine breadcrumbs.

    3. Step 3

      Stir in the sugar and sultanas. Add just enough milk mixture to make a soft dough.

    4. Step 4

      Roll out on a lightly floured surface to a thickness of 2cm/3/4 inch. Using 7cm cutter, cut out 6 scones. Place on a lightly greased baking sheet and brush with any remaining saffron milk.

    5. Step 5

      Roll the pastry into a rectangle and cut out 12 strips (8cm x 1cm), and place on top to form a cross.

    6. Step 6

      Bake for 15- 20 minutes until risen and golden. Cool for 5 minutes on a wired rack and serve warm with jam.


      • 1pinchSaffron 
      • 3 tbspWater (boiling) 
      • 4 tbspMilk 
      • 225gAllinson's Self Raising Flour 
      • 1pinchSalt 
      • 0.5 tspCinnamon 
      • 50gButter (unsalted) 
      • 25gBillington's Unrefined Golden Caster Sugar 
      • 50gSultanas 

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