Chocolate Chip Hot Cross Scones
Every Easter we all love to indulge in hot cross buns… and every year I look at the yeast, the proving time, the waiting…. and think, “Not today.” That’s exactly how these Chocolate Chip Hot Cross Scones were born. Made with cream and lemonade for extra fluffiness, these easy hot cross scones come together in minutes and bake in just 10-12 minutes - perfect for busy families.
I wanted that warm spiced aroma filling the kitchen. I wanted something fresh from the oven that felt special. But I also wanted it fast, simple and foolproof. These scones give you all the magic of hot cross buns, without the effort. Just mix, cut, bake…done.
Whether you’re baking for Easter brunch, school holidays or simply want a warm treat with jam and cream, this simple scone recipe is guaranteed to impress. They’re soft, fluffy and absolutely beautiful served warm with whipped cream and jam. Honestly? They might just steal the show this Easter.
Save this recipe now - because once you make them, you’ll be asked to make them every Easter!
Chocolate Chip Hot Cross Scones
These Chocolate Chip Hot Cross Scones combine the warm spices of traditional hot cross buns with the ease of lemonade scones. Soft, fluffy and ready in under 30 minutes, they’re perfect for Easter brunch or an afternoon treat.
Ingredients
- 3 ½ cups self-raising flour
- 1 tablespoon mixed spice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- Pinch of salt
- 1 cup chocolate chips (or sultanas)
- 300ml thickened cream (measure exactly)
- 250ml lemonade
- Plain flour, for dusting
- ¼ cup milk (for brushing)
- ¼ cup plain flour
- 2–3 tablespoons water
- 300ml thickened cream
- ¼ cup icing sugar mixture
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
- In a large bowl, sift together the self-raising flour, mixed spice, cinnamon, nutmeg, allspice and salt.
- Stir through the chocolate chips.
- Pour in the cream and lemonade. Using a butter knife, gently cut through the mixture until just combined. Do not overmix.
- Lightly flour your bench and turn out the dough. Gently press together until smooth.
- Gently pat dough to approximately 3cm thick. Using a 6cm round cutter, cut out scones and place onto tray touching slightly.
- Brush tops lightly with milk.
- Mix plain flour and water to form a smooth paste. Spoon into a piping bag, snip the tip and pipe crosses on top.
- Bake for 10-12 minutes or until golden and cooked through.
- Allow to cool slightly before serving with jam and whipped cream.
Notes
Top Tips
- Measure ingredients exactly: Too much liquid makes sticky dough.
- Don’t overwork the dough: Handle gently for soft, fluffy scones.
- Bake close together: Placing scones slightly touching helps them rise higher.
- Serve warm: Best enjoyed fresh from the oven with jam and cream.
Nutrition Facts
Calories
415Fat
23 gSat. Fat
14 gCarbs
46 gFiber
1 gNet carbs
44 gSugar
15 gProtein
6 gSodium
21 mgCholesterol
57 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
