Name: Gluten-free hot cross bun Easter scones
Cook time: 20 min
Total time: 20 min
Ingredients: Hot cross bun scones; 3 cup gluten-free flour (this recipe used Edmonds), plus extra for dusting; 4 teaspoon baking powder; 2 teaspoon ground cinnamon; 1 teaspoon mixed spice; 50 gram cold butter; 1/2 cup raisins; 1/4 cup sugar; 3 tablespoon lemon rind, finely chopped; 1 1/2 cup milk (you may not need to use it all); Sugar syrup; 1/4 cup caster sugar; 3 tablespoon water; Crosses; 1/2 cup icing sugar; 1 teaspoon lemon juice

Gluten-free hot cross bun Easter scones

Nici Wickes' hot cross bun scone recipe is a triumph! Serve warm from the oven and slathered with butter for the ultimate Easter treat. They're also gluten-free, so they're perfect for sharing. Win!

Ingredients

Hot cross bun scones

3 cup gluten-free flour (this recipe used Edmonds), plus extra for dusting

4 teaspoon baking powder

2 teaspoon ground cinnamon

1 teaspoon mixed spice

50 gram cold butter

1/2 cup raisins

1/4 cup sugar

3 tablespoon lemon rind, finely chopped

1 1/2 cup milk (you may not need to use it all)

Sugar syrup

1/4 cup caster sugar

3 tablespoon water

Crosses

1/2 cup icing sugar

1 teaspoon lemon juice

Method

1.Preheat oven to 200°C. Flour an oven tray.

2.Sift the flour, baking powder, cinnamon and mixed spice into a bowl. Grate in the butter. Add the raisins, sugar and lemon rind. Stir in 1 cup of the milk and stir with a knife until it comes together to a soft, wet dough. Add more milk as needed.

3.Turn out onto a well-floured bench. Dust with more flour and pat into a rough 4-5cm thick square. Cut into 9 squares and pat into bun shapes. Place on the prepared tray and bake for 20 minutes or until risen and cooked through.

4.For the sugar syrup, boil the caster sugar and water for 1 minute. Brush over the hot scones to glaze.

5.For the crosses, mix the icing sugar with the lemon juice to make a thin icing consistency. When the scones are cool, drizzle on in a cross shape.

6.Serve with lashings of butter.