Hot cross buns are an Easter staple in many households around the world. They are sweet and spiced, and filled with either currants or raisins. The cross on top is their signature finish. These scones are a fun twist on the classic, and the perfect addition to any Easter brunch spread.
While hot cross buns use yeast and take hours to make, these easy scones are completed in just 30 minutes. And you’re likely to have many, if not all, of these ingredients already in your kitchen!
After combining the dry ingredients, use a pastry blender to cut in the cold butter cubes just until they are the size of small peas. Then stir in the raisins or currants.
For a golden finish, brush the scones with an egg wash made of a beaten egg and water before baking. After 20 minutes in the oven, your scones will be puffed and perfect.