Nothing says Easter quite like the smell of freshly baked hot cross buns wafting from your kitchen. 

If you've had trouble finding hot cross buns that are gluten-free and vegan, look no further! This easy recipe turns Scone Dough mix into sweetly spiced Easter buns that will have your house smelling divine in no time.

Just like a traditional hot cross bun, these sweetly spiced scones are dotted with juicy sultanas and will have everyone coming back for seconds.

Hot cross bun scones are best served warm, with a slice of your favourite butter or spread. Enjoy them for brunch, lunch or afternoon tea!

Watch our how-to video here: WATCH VIDEO

Hot Cross Bun Scones

Serves: 8

Prep time: 15 minutes Cook time: 25 minutes

1 Halo & Swoon Scone Dough

1/2 cup coconut sugar or brown sugar

1/2 cup sultanas

2 tsp cinnamon

pinch nutmeg

pinch cloves

2 Tbsp marmalade

1 cup plant milk, room temperature

2 Tbsp coconut oil, melted

gluten-free flour for dusting

Cross Paste

1/4 cup gluten-free flour

1/4 cup water

Preheat oven to 200°C fan bake and line a baking tray.

Place scone mix in a bowl, add the sugar, sultanas, spices, and stir well.

Add milk, coconut oil and marmalade, and mix into a dough.

Sprinkle gluten-free flour onto the lined tray and turn out the dough. Sprinkle over a little more flour and shape into 8 round scones.

Mix together the flour and water for the cross paste. You're aiming for thick but smooth paste that you can pipe. Add a little more water if too stiff, or more flour if too runny.

Pour the paste into a piping bag and pipe crosses over top of the scones.

Bake Scones in the centre of the oven for 25 minutes. Scones are done when the edges have turned golden.

Spread with your favourite butter or jam and enjoy!

Any leftover scones can be stored in a cool dry place for up to 3 days.

To reheat, cut in half and place until the grill for 5 minutes, or microwave for 30 seconds.