Gluten-Free Hot Cross Scones
Prep time
Cook time
Total time
Serves: 8 scones
  • === SCONES ===
  • 2 ¼ cup gluten-free flour blend flour
  • 1 teaspoon xanthan gum (omit if your blend contains it)
  • ¼ cup sugar
  • 2 Tablespoons brown sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ⅛ teaspoon nutmeg
  • 6 Tablespoons butter
  • 1 cup raisins or currants
  • ⅓ cup finely chopped pecans
  • 1 egg + 1 egg, divided
  • 2 Tablespoons fresh squeezed orange juice
  • 1 teaspoon vanilla
  • 1 teaspoon fresh orange zest
  • ½ cup half and half + 1 Tablespoon, divided
  • ===ICING===
  • ½ cup
  • ½ tsp. pure vanilla extract
  • 1½ teaspoons milk*
  1. Cut butter into small chunks and place in the freezer for at least 30 minutes.
  2. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or a baking mat.
  3. In a food processor, combine gluten-free flour, xanthan gum (if needed), sugars, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Pulse until combined.
  4. Add frozen butter and quickly pulse 6-8 times or until butter is just incorporated into the flour mixture. Add pecans and raisins, but do not pulse again!
  5. In a large bowl, mix 1 egg, orange juice, orange zest, vanilla, and ½ cup half and half.
  6. Add the dry mixture to the wet mixture and gently stir just until combined.
  7. Turn the dough out onto your baking sheet and knead just a few times with your hands, and then form into a circle - about ¾ inch thick. Using a biscuit cutter, cut out 8 scones, and place onto the prepared baking sheet, at least 2 inches apart.
  8. In a small bowl, whisk the remaining egg and remaining Tablespoon of half and half together, and wash over the top of the scones.
  9. Bake for 15-18 minutes, or until golden brown and cooked through.
  10. In a small bowl, combine the powdered sugar, vanilla, and milk*. Once the scones are set, pipe the icing on the top of the scones in a cross pattern.
* If you prefer a slightly thicker icing, start with 1 teaspoon of milk, and add more if needed, or until desired consistency is reached.
Recipe by Grain Changer at