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Continental Breakfast with Hot Cross Scones
Continental Breakfast with Hot Cross Scones

A fresh take on traditional hot cross buns, these sweet, spicy scones paired with juicy pork sausages offer a #JustDelicious continental breakfast with a difference.

Prep Time: 15 minutes
Cook Time: 30 - 40 minutes
Total Time: 55 minutes
Serves: 6





500 ml (2 cups)

self raising flour

65 ml (¼ C)

castor sugar



125 ml (½ C)


5 ml (1 t)

ground cinnamon

5 ml (1 t)

ground ginger

5 ml (1 t)

ground cloves

2.5 ml (½ t)

white pepper

2.5 ml (½ t)

black pepper

2.5 ml (½ t)

ground allspice

2.5 ml (½ t)

ground nutmeg

125 ml (½ C)


5 ml (1 t)

vanilla essence



250 ml (1 C)


250 ml (1 C)

flour, for dusting



65 ml (¼ C)


30 ml (2 T)

castor sugar

65 ml (¼ C)


Pork Sausages


500 g

Eskort Gold Medal Pork Sausages

15 ml (1 T)

olive oil


Hot Cross Scones

  • Preheat the oven to 180°C.

  • Combine the flour, castor sugar, salt, raisins and spices in a large mixing bowl.

  • In a saucepan, melt the butter over a medium heat and add the vanilla, buttermilk and eggs, while whisking, until the mixture is smooth and combined. Remove from the heat.

  • Add the buttermilk mixture to the dry ingredients and mix well until a soft dough forms.

  • Turn out the dough onto a flour-dusted working surface and dust with some more flour.

  • Knead lightly for one minute or until dough is smooth.

  • Give the dough a final dust of flour and cut out with a round cookie cutter.

  • Place the scones on a greased baking tray to prepare for icing and baking.


  • In a small mixing bowl, add the ingredients for the icing and mix well, then add to a small piping bag.

  • TIP: If you don’t own a piping bag, spoon the icing into a sealable plastic bag and cut the tip off the bottom corner to make a 5 mm opening.

  • Pipe the icing into a cross on the top of each scone.

  • Place in the oven and bake for 25 -30 minutes or until golden brown and well-risen.

Pork Sausages

  • In a frying pan over a moderate heat, fry the sausages for approximately ten minutes.

  • Cover the sausages with water and cook until all the water has evaporated.

  • Add the olive oil to the pan and fry the sausages until golden.


  • Serve the pork sausages and hot cross scones with butter, jam, cheese and fresh seasonal fruit.

The following product can be used with this recipe:
Eskort Gold Medal Pork Sausages

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