Wade Murphy's Cranberry, Orange and Almond Hot Cross Scones


Wade Murphy's Cranberry, Orange and Almond Hot Cross Scones 

Makes approx 8
Prep time approx 30 mins plus cooling  
For the scones

  • 250g of plain flour, or spelt flour
  • 2 tsp baking powder
  • 1 pinch of salt
  • 25g of caster sugar
  • 1/2 tsp mixed spice
  • 45g of butter, cold, cut into cubes
  • 100g of dried cranberries, halved. (If you can't get dried cranberries, you can use other dried fruits)
  • 1/2 orange, zested, reserve the juice for the glaze later
  • 1 large egg
  • 95ml of full fat milk
  • 1 tsp almond extract
  • 2 tbsp of flaked almonds

For the cross

  • 4 tbsp of icing sugar
  • orange juice, 1–2 tsp


  1. Preheat the oven to 210°C. Line a baking sheet with non-stick parchment paper.
  2. Sift the flour and baking powder into a large bowl. Stir in the salt, caster sugar and mixed spice
  3. Rub the butter into the flour with your fingertips until it resembles fine breadcrumbs. Mix in the cranberries and orange zest
  4. In a small bowl, whisk together the egg, milk and almond extract
  5. Make a well in the centre of the flour mixture and pour in almost all of the wet mixture, reserving a little for glazing the scones later.
  6. Mix with your hands until the mix just about comes together – don’t over knead
  7. Place the dough on a floured work surface and flatten until it is around 2.5cm (1 inch) in thickness
  8. Use a round cutter to cut the scones out of the dough. Place on the prepared baking sheet, spacing them a little apart so they don’t stick together. Repeat using any leftovers until all the dough is used up.
  9. Using a knife make a cross mark into the top of each scone. Brush the reserved egg and milk mixture over the tops of the scones. Sprinkle with the flaked almonds
  10. Bake for 13–15 minutes until they are a light golden brown. Place on a wire rack and allow to cool.
  11. To make the glaze, mix the icing sugar with enough orange juice to form a fairly stiff icing. If you want to be a little different use a little Cointreau instead of the juice.
  12. Use a spoon to drizzle this into the cross mark of each scone.
  13. Serve the scones with good quality butter, jam and cream.

Wade's Hot Cross Scones