Scotney's hot cross scones

If you enjoyed April's scone of the month, why not have a go at making it yourself at home? This recipe will produce 18-20 scones best enjoyed fresh from the oven with some fruity preserve from the shop and maybe some clotted cream for extra indulgence.

Cakes and bakes
a plate of freshly baked hot cross scones and some Easter gifts available from the shop
  • Preparation time 15 minutes (prep. time)
  • Cooking time 20-25 minutes (cooking time)
  • Serves 18-20


  • 1kg Self raising flour
  • 250g Margarine
  • 200g Caster sugar
  • 450ml Milk
  • 150g Sultanas
  • 50g Mixed peel
  • 10g Ground Mixed Spice
  • 5g Ground Cinnamon
  • 2 Oranges, zest & juice
  • 500g Cooking Apples
  • 75g Plain flour (for the cross decoration)
  • 250g Marmalade of choice (for glaze)


  1. In a large mixing bowl, place the margarine, self-raising flour and sugar, mixing together until it becomes fine crumbs.
  2. Prep the apples by washing, peeling, coring and cut into small cubes about 1.5cm then add to the scone mix.
  3. Add the dried fruit, spices and orange zest and juice to the scone mix to form a firm dough ball
  4. Remove from the bowl and place on a floured surface
  5. Roll out to the thickness of your cutter and cut your scones
  6. In a bowl, mix the flour with water to form a thick paste then pipe the cross over the scones
  7. Place on a lined tray and bake for 20 -25mins at 160c (fan assisted oven) or 180c (conventional oven)
  8. Once the scones have cooled, warm the marmalade and brush over the scones to glaze.