Hot Cross Scones (grain free)

Created, based on an original recipe by Carrie Brown

Prep time:  10 mins, Cook time:  10-15 mins, Total time:  20-30 mins

Serves: 8-12, depending on size of cutter


  • 255g (9 oz) almond flour, (finely ground, and blanched, almond meal will work too)
  • 2 tbsp xylitol or equivalent
  • 2 tsp baking powder
  • 1 tsp xanthan gum
  • .5 tsp salt
  • 1.5 tsp mixed spice
  • 57g (2 oz) butter
  • 100g (3.5 oz) dried currants
  • Rind of one orange
  • .5 rind of one lemon
  • 1 large egg, beaten
  • 3 T orange juice
  • Beaten egg to glaze


  1. Put almond flour, xylitol, baking powder, xanthan gum, salt, spice and butter in a food processor and pulse until it resembles fine breadcrumbs.
  2. Turn into bowl, add currants and orange and lemon rind; mix.
  3. Beat egg with orange juice and add to bowl.
  4. Mix well until a dough forms.
  5. Knead dough lightly on an almond floured surface.
  6. Roll out dough to ½” thick and cut out scones with a biscuit/round cutter.
  7. Place on baking sheet and brush with a beaten egg.
  8. Bake at 200C (400F) for 10-12 minutes or until golden brown.



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