If you’d rather be out foraging for Easter eggs than proofing dough, these quick hot cross bun scroll scones are for you. So what are hot cross bun scroll scones, you ask? Simple. All your favourite hot cross bun flavours rolled into one, with a sweet vanilla cream drizzle.
The scone crumb is feathery light with a buttered fruit filling. To mimic the flavours of hot cross buns, I’ve used sultanas, raisins, orange peel and pecans. If you’re not partial to dried fruit, feel free to replace it with something you do love, like fresh apple pieces or chocolate chips. Lashings of Nutella and orange zest are rather fabulous too. As far as eating scones, the same day rule applies. They’re at their best eaten warm from the oven. Usually, I’ll serve them on Easter morning with steaming pots of tea and frothy coffees.
Hot cross bun scroll scones
- 2 cups self-raising flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons (45ml) tablespoons icing sugar
- 80g butter, chilled and cut into cubes
- 1 egg (xl)
- 180ml (3/4 cup) buttermilk
- 100g butter, softened
- 1/2 cup castor sugar
- 1/4 cup demerara sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon mixed spice
- 1/3 cup pecan nuts, roughly chopped
- 1/4 cup of each, raisins and golden sultanas
- 2 tablespoons orange peel
- 1 tablespoon melted butter mixed with 1 tablespoon milk
- 3/4 cup icing sugar, sifted
- 1/3 cup fresh cream
- 1/2 teaspoon vanilla extract
- Preheat the oven to 200º C. Grease or spray a large 12-hole non-stick muffin tin with cooking spray.
- Start by making the filling. Combine the butter, sugars and spices together to form a paste. Set aside until later.
- Sift together the flour, raising agents, salt and icing sugar.
- Rub the butter into the flour.
- Whisk the egg and buttermilk together and add to the dry ingredients. Mix to combine, without overworking the dough.
- Turn the dough out onto a well floured surface and roll into a 20 x 30cm rectangle.
- Spread the butter and sugar filling evenly over the entire surface of the dough.
- Scatter with dried fruit, peel and nuts. Roll the dough up from the long side, much the same as a Swiss roll.
- Slice into 12 even pieces and lay each sone round into the muffin holes. Brush with butter and milk glaze.
- Bake for 22-25 minutes.
- Cool for 5 minutes in the tin before running a knife around the edges to loosen.
- For the glaze, whisk the icing sugar, cream and vanilla together until smooth.
- Spoon over the warm hot cross bun scroll scones and apply to face.
For more easy Easter bakes, this hot no knead bread is the answer.