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Gluten-Free Hot Cross Scones

These scones are a fun and tasty twist on the Easter staple hot cross buns. They are lightly sweet and packed with dried fruit.


Gluten-Free Hot Cross Scones

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Prep Time 10 mins
Cook Time 18 mins
Total Time 28 mins
Course Bread, Breakfast
Servings 8 scones



  • 2-1/4 cups gluten-free flour blend
  • 1 tsp xanthan gum (omit if your blend contains it)
  • 1/4 cup sugar
  • 2 tbsp brown sugar
  • 2-1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp allspice
  • 1/8 tsp nutmeg
  • 6 tbsp butter
  • 1 cup raisins or currants
  • 1/3 cup finely chopped pecans
  • 2 eggs divided
  • 2 tbsp fresh squeezed orange juice
  • 1 tsp vanilla
  • 1 tsp fresh orange zest
  • 1/2 cup half and half + 1 Tablespoon, divided


  • 1/2 cup powdered sugar
  • 1/2 tsp pure vanilla extract
  • 1-1/2 tsp milk


  • Cut butter into small chunks and place in the freezer for at least 30 minutes.
  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a baking mat.
  • Ina food processor, combine gluten-free flour, xanthan gum (if needed), sugars,baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Pulse until combined.
  • Add frozen butter and quickly pulse 6-8 times or until butter is just incorporated into the flour mixture. Add pecans and raisins, but do not pulse again!
  • Ina large bowl, mix 1 egg, orange juice, orange zest, vanilla, and ½ cup half and half.
  • Add the dry mixture to the wet mixture and gently stir just until combined.
  • Turn the dough out onto your baking sheet and knead just a few times with your hands, and then form into a circle – about ¾ inch thick. Using a biscuit cutter, cut out 8 scones, and place onto the prepared baking sheet, at least 2inches apart.
  • Ina small bowl, whisk the remaining egg and remaining Tablespoon of half and half together, and wash over the top of the scones.
  • Bake for 15-18 minutes, or until golden brown and cooked through.
  • Ina small bowl, combine the powdered sugar, vanilla, and milk. Once the scones are set, pipe the icing on the top of the scones in a cross pattern.


If you prefer a slightly thicker icing, start with 1 teaspoon of milk, and add more if needed, or until desired consistency is reached.
Keyword Gluten-Free Hot Cross Scones, Gluten-Free Scones
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