Name: Hot Cross Bun Scones - Rohi Rīpeka Takakau
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 9 tbsp Pams Panipani Pihikete (Biscuit Spread); 150 g Pam pata mātao (chilled butter); 3 ½ C (525 g) Pams puehu parāoa noa (plain flour); 1 ½ tsp allspice; 1 tbsp rau kikini whakauruuru (mixed spice); 1 tbsp hinamona kuoro (ground cinnamon); ½ tsp tote (salt, fine). I use Himalayan salt, if you are using iodised table salt, half this amount.; 4 tsp Pams pēkana paura (baking powder); ½ tsp Pam pēkana houra (baking soda); ½ C - ⅔ C Pams karanipere (cranberries, any dried fruit works here); ⅔ C (145 g) Pams huka one (caster sugar); 2 tsp (10 ml) wanira (vanilla); ⅔ C (165 ml) miraka (milk); ¾ C (185 ml) miraka tepe (yogurt, unsweetened); 1 ārani (orange); ⅓ C (50 g) Pams puehu parāoa noa (plain flour); 1 tbsp huka (sugar, of any kind); 1 tsp Pams pēkana paura (baking powder); 2 ½ tbsp (35 ml) wai (water); 30 g Pams pata (butter); 3 tbsp marahihi māpere (maple syrup). This can be replaced with 3 tbsp of honey or apricot jam.; 100 g pata kūteretere (softened butter); 3 tbsp puehu huka (icing sugar); 1 tsp wanira (vanilla); ¼ C Pams Panipani Pihikete (Biscuit Spread)

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If the idea of making Hot Cross Buns from scratch scares you a little, then try these Hot Cross Bun Scones instead. They are filled with deep spices, cranberries and a Biscuit Spread surprise in the centre. Serve them warm from the oven and wow all of your loved ones over Aranga (Easter).

A flat lay shot shows a hot cross bun scone cut open. It has been s[read with whipped biscuit spread and it is starting to melt. The plate is on a green table cloth.

This Aranga (Easter) I paired up with Pams to create this tohutao (recipe). I have never tried making a Hot Cross Bun Scone but it was so fun to create. I wanted a good whack of spice, dried fruit of some sort and a whipped butter. It all came together so perfectly and I am excited for you all to try them. If you make them, I would love to hear your feedback.

More Easter Recipes:

Do you love baking delicious treats over Aranga (Easter)? Then take a squizz at my Spiced Hot Cross Buns, these can be made the same day or overnight. Are you looking for a chocolate filled pihikete (cookie)? Then these Chocolate Easter Egg Cookies are going are perfect for you.

Videography and photography by Sarah Henderson.

INGREDIENT TIPS FOR THE HOT CROSS BUN SCONES:

A wooden board sits on a green table cloth. On the board is a cream cloth. On top of the cloth is vintage bowls and jars with ingredients in them. There are spices, an egg, milk, baking powder, cranberries, butter, yogurt, salt and flour in view. On the right hand side is a glass vase with red and pink flowers in it.

Biscuit Spread: Use this to add a gooey centre and complement the spices.
Butter: Salted or unsalted pata (butter) will both work but I always use salted.
Flour: Use Plain or High Grade flour for the best result.
Eggs: Although there is a hēki (an egg) in the photo above, there is actually no eggs in the recipe. 😁
Spices: Don't skimp on the spices, they bring a real warmth to the scones.
Cranberries: Add the cranberries or swap them for the same amount of your favourite dried fruit.
Sugar: Caster sugar or brown can be used in the scones.

Expert Tips:

Remember to use light hands when making scones. Don't knead it for too long as it will cause your scones to be tough, as soon as the ingredients are combined, stop kneading.

This recipe makes 9 perfect sized scones. If you want to increase the recipe, go to the recipe card and press the number next to 'servings' and adjust to how many you want to make.

Stick to the 25 x 30 cm tray size as this allows the scones to bake closely together which helps them rise well in the oven.

STEP BY STEP INSTRUCTIONS FOR THE HOT CROSS BUN SCONES:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

On brown baking paper biscuit spread is being added with a tablespoon and a wooden spoon.

1. Preheat the Oven:

Preheat the oven to 200 °C bake setting or 190 °C fan bake.

Line a 30 cm x 25 cm tray with baking paper.

2. Prepare the Biscuit Spread:

Line a small tray or plate with baking paper and scoop out 9 large tablespoons of panipani pihikete (biscuit spread).

Place them in the freezer. This will harden as the scones are made and makes the scone filling process much easer.

A purple frilled vintage bowl sits on a cream cloth on a wooden table. In the bowl is straws of grate butter that are high in the bowl.

3. Grate the Butter:

Grate all of the pata (butter) in to a medium bowl and add it to the freezer for five minutes.

A glass vintage bowl sits on a cream cloth on a wooden table. In the bowl is a flour mixture that is being lifted out of the bowl by Naomi's hands as she rubs the butter in to the dry ingredients. Pink and orange flowers are in the background.

4. Prepare the Dry Ingredients:

Add the puehu parāoa (flour), raukikini katoa (allspice), rau kikini whakauruuru (mixed spice), hinamona (cinnamon), tote (salt), pēkana paura (baking powder), pēkana houra (baking soda) and karanipere (cranberrries) in to a large bowl.

Whakaranuhia (stir to combine).

Then add all of the pata mātao (chilled butter).

Using your ringaringa (hands), rub the pata (butter) in to the dry ingredients until it becomes a rough crumb.

Naomi Toilalo is finely grating orange zest in to a glass jar in her kitchen. There is a flour mix in a bowl next to there with orange and pink flowers. The table has a cream tablecloth on it. Fairy lights are in the background.

5. Prepare the Wet Ingredients:

Add the huka one (caster sugar), miraka (milk) and miraka tepe (yogurt) in to a jar or small bowl.

Finely grate in kiri ārani (orange zest) of most of the ārani (orange).

Stir it together with a fork or whisk until the huka (sugar) has dissolved.

A spiced dough sits on a wooden table that has been dusted with flour. The dough is in a square shape and has lines across it, diving it in to 9 pieces.

6. Combine the Wet and Dry Ingredients:

Make a well in the centre of the dry ingredients and pour in the wet.

Using a spatula, gently bring the ingredients together until a shaggy dough forms.

Lightly flour a tēpu (table) and tip the pokenga (dough) on to it. Very gently bring the ingredients together and gently knead for 30 seconds. Do not over work the dough or the scones will be tough.

Once the dough has come together, pat out the dough to a square that is around 3 - 4 cm thick.

Cut it in to 9 equal pieces.

A square piece of scone dough sits on a wooden table. The dough has been pressed out and a tablespoon of biscuit spread sits in the centre. Naomi has hold of the corners, ready to fold them in.

7. Fill the Scones with Biscuit Spread:

Flatten out each piece of dough to around 1 cm thick and place a tablespoon of chilled panipani pihikete (biscuit spread) in to the centre.

Fold in the corners and seal the scones by pinching the seams together so nothing can seep out while baking. Flip the takakau (scone) over and use the sides of your hands to create a round shape.

Place them on the prepared tray and repeat this process until all of the dough is used.

A black tray sits on a wooden table. In the tray is hot cross bun scones that are being piped with crosses.

8. Make the Crosses:

Add puehu parāoa (flour), huka (sugar), pēkana paura (baking powder) and wai (water) in to a small bowl. Whakaranuhia kia māene (mix together until smooth).

Add the mixture to a piping bag with a small, round piping tip. Pipe the crosses on to the buns.

9. Bake the Hot Cross Bun Scones:

Bake for 20 minutes and then check if they are cooked.

If the buns spring back when pressed on the underside of the buns, they are ready. If they stay pressed in, bake for five more minutes.

Hot Cross Buns are being glazed in a black braking tray. The tray is sitting on a round wooden board, on a green table cloth.

10. Make the Glaze:

As they bake prepare the simple mōhinuhinu (glaze). Gently melt the pata (butter) in a small pot on the stove or in a small heat proof bowl in the microwave. Then stir through the marahihi māpere (maple syrup).

11. Glaze the Hot Cross Bun Scones:

Remove the baked scones from the oven and brush the mōhinuhinu (glaze) all over with a pastry brush.

Eat them just as they are or make a whipped butter to serve alongside them.

A close up shows a ceramic bowl with whipped biscuit spread butter, it is super creamy.

12. Make the Whipped Butter:

Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) in to the bowl.

Whip on high for 3 minutes until light and fluffy in colour and texture.

Add in the panipani pihikete (biscuit spread) and whip again for a minute.

Add it to a small serving bowl and enjoy this lush combination.

A green tablecloth is on a table. On the cloth is a small white plate with hot cross bun scones spread with a biscuit spread butter. A silver tray is behind the plate with whole hot cross bun scones on it. Next to that is a ceramic bowl with whipped biscuit spread and a wooden cup with cranberries.

13. Store the Hot Cross Bun Scones:

These are always going to be best eaten fresh from the oven. However, they can be stored in a plastic bag or container on the bench overnight.

Slice them and toast them the next day or warm them in the microwave for 10 seconds.

Beyond a day, store them in a plastic bag and freeze for up to three months. Make sure to heat them to bring them back to life.

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

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Hot Cross Bun Scones - Rohi Rīpeka Takakau

Heavily spiced scones, shaped in to Hot Cross Buns with a gooey Biscuit Spread centre. Serve with a Biscuit Spread Whipped Butter and prepare for a delectable moment.

Course Baking

Cuisine Scone

Keyword best biscoff hot cross buns, easy hot cross scones, hot cross scones, spiced hot cross scones, te reo Māori

Prep Time 30

Cook Time 20

Total Time 50

Servings scones

Equipment

1 x 30 cm x 25 cm tray

Ingredients

The Spiced Dough - Te Pokenga Rau Kikini

9 tablespoon Pams Panipani Pihikete (Biscuit Spread)
150 g Pam pata mātao (chilled butter)
3 ½ C (525 g) Pams puehu parāoa noa (plain flour)
1 ½ teaspoon allspice
1 tbsp rau kikini whakauruuru (mixed spice)
1 tablespoon hinamona kuoro (ground cinnamon)
½ teaspoon tote (salt, fine). I use Himalayan salt, if you are using iodised table salt, half this amount.
4 teaspoon Pams pēkana paura (baking powder)
½ tsp Pam pēkana houra (baking soda)
½ C - ⅔ C Pams karanipere (cranberries, any dried fruit works here)
⅔ C (145 g) Pams huka one (caster sugar)
2 teaspoon (10 ml) wanira (vanilla)
⅔ C (165 ml) miraka (milk)
¾ C (185 ml) miraka tepe (yogurt, unsweetened)
1 ārani (orange)

The Crosses - Ngā Rīpeka

⅓ C (50 g) Pams puehu parāoa noa (plain flour)
1 tbsp huka (sugar, of any kind)
1 tsp Pams pēkana paura (baking powder)
2 ½ tablespoon (35 ml) wai (water)

The Glaze - Te Mōhinuhinu

30 g Pams pata (butter)
3 tbsp marahihi māpere (maple syrup). This can be replaced with 3 tablespoon of honey or apricot jam.

Whipped Butter - Pata Tāwhiuwhiu (Optional)

100 g pata kūteretere (softened butter)
3 tablespoon puehu huka (icing sugar)
1 tsp wanira (vanilla)
¼ C Pams Panipani Pihikete (Biscuit Spread)

Instructions

Preheat the Oven:

Preheat the oven to 200 °C bake setting or 190 °C fan bake.
Line a 30 cm x 25 cm tray with baking paper.

Prepare the Biscuit Spread:

Line a small tray or plate with baking paper and scoop out 9 large tablespoons of panipani pihikete (biscuit spread).
Place them in the freezer. This will harden as the scones are made and makes the scone filling process much easer.

Grate the Butter:

Grate all of the pata (butter) in to a medium bowl and add it to the freezer for five minutes.

Prepare the Dry Ingredients:

Add the puehu parāoa (flour), allspice, rau kikini whakauruuru (mixed spice), hinamona (cinnamon), tote (salt), pēkana paura (baking powder) and pēkana houra (baking soda) in a large bowl. Add the karanipere (cranberrries).
Whakaranuhia (stir to combine).
Add all of the pata mātao (chilled butter). Using your ringaringa (hands), rub the pata (butter) in to the dry ingredients until it becomes a rough crumb.

Prepare the Wet Ingredients:

Add the huka one (caster sugar), miraka (milk), miraka tepe (yogurt) in to a jar or small bowl. Finely grate in kiri ārani (orange zest) of most of the ārani (orange).
Stir it together with a fork or whisk until the huka (sugar) has dissolved.

Combine the Wet and Dry Ingredients:

Make a well in the centre of the dry ingredients and pour in the wet.
Using a spatula, gently bring the ingredients together until a shaggy dough forms.
Lightly flour a tēpu (table) and tip the pokenga (dough) on to it.
Very gently bring the ingredients together and gently knead for 30 seconds. Do not over work the dough or the scones will be tough.
Once the dough has come together, pat out the dough to a square that is around 3 - 4 cm thick.
Cut it in to 9 equal pieces.

Fill the Scones with Biscuit Spread:

Flatten out each pieces of dough to around 1 cm thick and place a tablespoon of chilled panipani pihikete (biscuit spread) in to the centre.
Fold in the corners and seal the scones by pinching the seams together so nothing can seep out while baking.
Flip the takakau (scone) over and use the sides of your hands to create a round shape.
Place them on the prepared tray and repeat this process until all of the dough is used.

Make the Crosses:

Add puehu parāoa (flour), huka (sugar), pēkana paura (baking powder) and wai (water) in to a small bowl.
Whakaranuhia kia māene (mix together until smooth).
Add the mixture to a piping bag with a small, round piping tip.
Pipe the crosses on to the buns.

Bake the Hot Cross Bun Scones:

Bake for 20 minutes and then check if they are cooked. If the buns spring back when pressed on the underside of the buns, they are ready. If they stay pressed in, bake for five more minutes.

Make the Glaze:

As they bake prepare the simple mōhinuhinu (glaze).
Gently melt the pata (butter) in a small pot on the stove or in a small heat proof bowl in the microwave. Then stir through the marahihi māpere (maple syrup).
Remove the baked buns from the oven and brush the mōhinuhinu (glaze) all over with a pastry brush.

Glaze the Hot Cross Bun Scones:

Remove the baked scones from the oven and brush the mōhinuhinu (glaze) all over with a pastry brush.
Eat them just as they are or make a whipped butter to serve alongside them.

Make the Whipped Butter:

Add the pata kūteretere (softened butter), puehu huka (icing sugar) and wanira (vanilla) in to the bowl. Whip on high for 3 minutes until light and fluffy in colour and texture.
Add in the panipani pihikete (biscuit spread) and whip again for a minute.
Add it to a small serving bowl and enjoy this lush combination.

Store the Hot Cross Bun Scones:

These are always going to be best eaten fresh from the oven. However, they can be stored in a plastic bag or container on the bench overnight.
Slice them and toast them the next day or warm them in the microwave for 10 seconds.
Beyond a day, store them in a plastic bag and freeze for up to three months. Make sure to heat them to bring them back to life.