Hot-Crossed Buns

Prep Time
Cook Time
Ready In

"From Australian Better Homes & Gardens Diabetic Living March/April '17. Makes 15 hot-cross buns 1 is a serve."

Original recipe yields 15 servings


  • Serving Size: 1 (49.4 g)
  • Calories 134.8
  • Total Fat - 4.5 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 1.9 mg
  • Sodium - 56.6 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 3 g
  • Sugars - 1 g
  • Protein - 4.3 g
  • Calcium - 30.7 mg
  • Iron - 1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200C (fan-forced).

Step 2

Line a large tray with baking paper.

Step 3

Put flours in a medium bowl and add the margarine and using your fingertips to rub into the flours until well combined and then stir in dried fruits.

Step 4

Add milk and using a flat bladed knife, stir until the mixture just starts to combe together and turn out onto a lightly floured surface and knead until just smooth.

Step 5

Using a rolling pin, roll out dough until about 2cm thick and then using a 5cm round cutter, cut out 15 scones, re-rolling when necessary and reserving remaining dough.

Step 6

Place scones on a lined tray so they are just touching and brush with a little milk.

Step 7

Bring remaining together and roll out on a lightly floured surface until about 5mm thick (and 25cm long).

Step 8

Cut dough into strips about 5mm wide and place across top of scones in both directions to form crosses and then brush tops with a little more milk and bake for around 12 minutes or until the tops are lightly golden.

Step 9

Serve warm and spread with a little margarine, if you like.

Tips & Variations

No special items needed.