These beautiful hot crossed scones can be whipped up in just 15 minutes.

  • Serves: 10 people
  • Prep time: 15 minutes
  • Cooking time: 12 minutes
    • Irish

    Hot Crossed Scones

    Recipe Information

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    300g Self Raising Flour

    65g Icing Sugar

    95g Unsalted Butter

    55g Sultanas or Currants, or a mix of both

    125ml Milk, plus extra to glaze

    For the cross

    50g Plain Flour

    30ml Milk

    1 x 65mm round cutter


    Pre-heat the oven to 220°C/425°F/Gas Mark 7.

    Sift together the flour and icing sugar in a large bowl.

    Cut the butter into small pieces and rub into the flour mix, until it resembles breadcrumbs.

    Add the sultanas or currants.

    Make a well in the centre and add the milk to the mix, mixing as you pour.

    Turn the dough onto a floured work surface and lightly roll out to 2cm thick.

    Cut out 10 scones with the cutter, then put onto a greased baking tray.

    Mix the plain flour with the milk, roll out thinly and cut into ½ cm strips.

    Put a cross on the top of each scone, brush with some milk.

    Bake in the oven for 10-12 mins, until slightly risen and golden brown.

    Serving Suggestions:

    Toasted and served spread with butter and jam.

    Served alongside Irish cheddar cheese.

    Great to use when making a bread and butter pudding instead of bread.

    Serve as a sandwich - buttered and filled with thinly sliced ham and cheese.