Vegan Hot Cross Scones
Prep time
Cook time
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The ultimate Vegan / Dairy free "Hot Cross Scone" . A lovely warmly spiced , light scone , packed full of fruit and delicious eaten warm out of the oven . A great inclusive Easter bake that everyone can enjoy.
Serves: 8-10
  • Makes 8-10 Scones
  • Ingredients:
  • 225g self-raising flour, plus extra
  • for dusting
  • 75g dairy free spread (I used Flora)
  • 40g light muscovado sugar
  • 125g mixed dried fruits
  • ½ tsp ground mixed spice
  • 4½ tbsp of your favorite dairy free milk (I used Alpro)
  • ½ tbsp of lemon juice
  • A little dairy free milk to glaze
  • 50g plain flour
  • 2 tbsp caster sugar
  1. Preheat the oven to 220°C/ Fan 200°C/ Gas 7.
  2. Sift the self-raising flour into a large bowl and rub in the dairy free spread with your fingertips.
  3. Stir in the sugar, fruits and spice.
  4. In a jug, mix together the dairy free milk and lemon juice. Pour into the flour mixture and bring together to make a soft dough with your hands. Don't worry if it seems sticky and a little wet.
  5. Dust a work surface with extra flour, then roll out the dough to no thinner than 2cm.
  6. Using a 4cm cutter, cut out the scones– try not to twist the cutter, as this makes the scones rise unevenly.
  7. Re-roll the off cuts and cut out more. You should get between 8-10 scones.
  8. Place on a baking sheet lined with parchment.
  9. For the crosses:
  10. Mix together the plain flour and 1-2 tablespoons of water and knead to make a smooth dough.
  11. Roll out, cut into thin strips and put a cross on top of each scone. Brush with non dairy milk, then bake for 15 minutes, until well risen and golden.
  12. For the glaze:
  13. Dissolve the sugar in 2 tablespoons boiling water.
  14. Use to brush the tops of the scones as soon as they come out of the oven.
Recipe by Cluck, Muck & Cook at