Vegan Hot Cross Scones
Vegan Hot Cross Scones

Vegan Hot Cross Scones

Thursday, 30th March 2017

There’s nothing like waking up to home baked goods on Easter morning (or any morning in fact!).

Hot Cross Scones are the best of both worlds; hot cross buns and scones. 
They are so yummy, filled with lots of goodies including cranberries, spices and our Mandarin & Gubinge chocolate. Top with coconut yoghurt or Blueberry Chia Jam - the perfect comfort food coupled with a cup of tea.



  • 6 tbsp warm water
  • 3 tbsp flax meal
  • 2 cups all purpose gluten free flour
  • 1⁄4 cup Coconut Nectar
  • 2 tsp gluten free baking powder
  • 1 tsp baking soda
  • 1⁄2 tsp cinnamon
  • 1⁄2 tsp allspice
  • 4 tbsp Coconut Oil, chilled in fridge
  • 3⁄4 cup coconut yoghurt
  • 1⁄4 cup cranberries
  • 50g Mandarin & Gubinge Chocolate
  • 1 tsp grated fresh ginger
  • 50g Lemon Caramel Chocolate



Preheat oven to 200°C & line a baking tray with baking paper.

In a small bowl, mix together the flax meal and water. Let stand for 10 minutes until it becomes gel like.

Mix the flour, baking powder, baking soda cinnamon & all spice in a bowl.

Cut the hardened coconut oil into small chunks and work through the mixture with clean hands until it resembles breadcrumbs. 

Add the coconut nectar to the flax mixture and mix. Then add to the flour along with the coconut yoghurt. Mix until just combined.

Add the dried fruit, ginger and chopped Mandarin & Gubinge chocolate and fold through gently.

Turn the dough out onto a flour dusted bench and flatten out to 3/4 inch. Using a rounded cookie cutter cut out portions of the dough and place onto the baking tray. Bring all the offcuts together and cut out more circles until all the dough has been used.


Bake in the oven for 10-12 minutes, or until lovely and browned. Let cool on a wire rack while you prep the chocolate crosses.

Over a water bath gently melt the lemon caramel chocolate. Once the scones are cool, carefully drizzle chocolate crosses over each bun. Let the chocolate harden then devour with extra coconut yoghurt and your favourite jam! 



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