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
- 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.
Tried this recipe?Let us know how it was!