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Gluten-free Hot Cross Scones Recipe

Gluten-free hot cross scones recipe - an Easter baking project that combines two classics. Best of all, you'd never know they were wheat-free and Coeliac-friendly.
Cook Time 12 minutes
Total Time 12 minutes
Servings 6 -8
Calories 201kcal
Author Becky Excell


  • 340 g gluten free self-raising self-rising flour
  • 1 tsp gluten-free baking powder
  • 1/4 tsp xanthan gum
  • 85 g butter very cold (use Stork hard margarine if dairy-free)
  • 50 g light brown sugar
  • 175 ml milk dairy free if needed
  • 3 tsp lemon juice
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 40 g mixed peel
  • 75 g sultanas

For the cross and glaze:

  • 75 g gluten-free plain flour
  • 1/4 tsp xanthan gum
  • 1-2 tsp vegetable oil
  • 4-5 tbsp water add this gradually - you might need a little less / more
  • 1 egg
  • 1 tbsp apricot jam warmed


  • Preheat your oven to 220°C/200°C fan/425°F. Line a baking sheet with parchment/baking paper.
  • Place your gluten free self raising flour, baking powder and xanthan gum in a bowl. Chop your hard margarine / butter into cubes and add that to the flour. Rub it in with your fingers till it forms what looks like breadcrumbs.
  • Stir in your light brown sugar, mixed spice, cinnamon, mixed peel and sultanas.
  • Gently warm your milk (I pop it in the microwave for about 35 seconds, don't let it get really hot, just lukewarm). Then add your lemon juice. Put to one side to cool briefly.
  • Place your baking sheet in the oven whilst your make your scones. It helps that the baking sheet is hot when you place your scones on it.
  • Make a well in the middle of your dry mixture. Pour in milk and work it in using a metal spoon. Keep working it till it forms a dough (it might be a little sticky).
  • Flour (gluten free!) your work surface and your hands. Get the dough out of your bowl and fold it over a few times to bring the dough together. Then bring the dough into a rounded shape about 3.5–4.5cm (1¼–1¾in) thick. The taller, the better!
  • Using a cutter (about 45–55mm/1¾–2in wide) push down into the dough and bring out your scones with the cutter. Push them out of the cutter and put to one side till you have used up all the dough (keep re-rounding the dough).
  • Brush the tops of the scones with beaten egg (or with an almond milk wash if you are egg free, or have followed this as a vegan recipe using dairy free milk and hard margarine).
  • For the cross mix together the flour and oil, then gradually mix in the water - do this until you get a thick yet runny paste. Pop this into a piping bag and cut a tiny bit of the end off - no nozzle needed (if you don't have piping bags you could use a sandwich bag)
  • Place the scones onto the hot baking sheet (i always place mine close together), carefully pipe crosses onto them and pop them into the oven for about 12-15 minutes. They should be golden on top, have a golden base and a nice cross finish.
  • Finish by brushing each scone with your warmed apricot jam. Enjoy straight away slightly warm, or you can rewarm them up later, eat them cold, or even freeze them for another day.


Serving: 1g | Calories: 201kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 155mg | Fiber: 1g | Sugar: 14g