Desserts & Baking

Kerrygold hot cross scones with spiced whipped butter

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20 minutes, plus 30 minutes’ chilling time
20 minutes, plus 30 minutes’ chilling time

There’s no denying that simple, buttery scones are delicious. But what if, this Easter, your family could enjoy the best combination of two culinary classics? Introducing the Kerrygold hot cross scone, accompanied by Kerrygold whipped butter. Not just any butter; butter crafted using milk from the finest Irish grass-fed cows. Indulge in the rich and creamy distinctive flavour of Kerrygold hot cross scones – a recipe as unique as the butter itself. With butter made using only natural ingredients, this timeless recipe is simply better with Kerrygold butter.

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  • For the scones:
  • 560 g flour
  • 2 T baking powder
  • 1 t salt
  • 2 t ground cinnamon
  • 1 T caster sugar
  • 2 t ground cardamom
  • 250 g Kerrygold butter, cubed
  • 3 free-range eggs
  • 3⁄4 cup buttermilk
  • ¼ lemon, juiced
  • 1 t vanilla paste
  • 70 g raisins
  • For the spiced whipped butter:
  • 150 g Kerrygold butter, softened
  • 2 t cinnamon
  • 2 t ground cardamom
  • honey, for serving

1. Preheat the oven to 200°C. Sift the dry ingredients into a bowl, then rub in the Kerrygold butter with your fingertips until the mixture resembles coarse crumbs.

2. Beat the eggs, buttermilk, lemon juice and vanilla together, then add to the flour mixture.

3. Using a butter knife, gently cut in the liquid to form a soft dough, then fold through the raisins.

4. Place the dough on a lightly floured surface and gently pat to a thickness of 2 cm.

5. Cut out rounds using a cookie cutter, then place on a greased baking tray and chill for 30 minutes.

6. Bake for 15–20 minutes, or until golden and puffed up.

7. To make the spiced whipped Kerrygold butter, beat all the ingredients using an electric mixer until pale and fluffy. Serve the scones with the whipped butter and honey.

Cook's note: if the dough is too dry, add more buttermilk one tablespoon at a time to achieve the desired consistency.

Photography: Sadiqah Assur-Ismail
Recipes and Production: Jacqueline Burgess
Food assistant: Lerato Motau

Find more Easter-inspired recipes here. 

Kerrygold Butter is the perfect all-purpose, all-natural butter. Simplicity is the secret to its rich and creamy taste, uniquely crafted from the milk of Irish grass-fed cows. Whether you're baking, cooking, or simply spreading it on warm freshly baked bread, it’s the natural choice for every family meal. May your table always be full.

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Jacqueline Burgess

Recipe by: Jacqueline Burgess

Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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