I am not quite sure if I should call it Hot Cross Buns or Scones! As it does not have any yeast in it, it has a heavier consistency. Nevertheless, they are delicious!

I chose to use Spelt flour and oats as they are lower in the gluten content. These are so called your grains from the past.* 

INGREDIENTS (makes 20)

  • 1 to 1 1/2 cup of almond milk 
  • 3 cups organic unbleached spelt flour 
  • 1/2 cup organic rolled oats
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp Himalyan salt
  • 3 tsp of baking powder
  • 1 cup organic dried sultanas
  • 1 egg
  • 1 tsp organic vanilla essence
  • 1/4 organic butter
  • 1/2 cup chopped dark chocolate 
  • Zest of an orange


  • Egg


  • Spelt flour
  • Filtered water


Preheat oven to 190°C or 170 ̊C fan-force.

Combine flour, oats, spices, salt, chocolate and sultanas in a large bowl. Melt butter in a small saucepan over low heat. Once melted remove from stove and add honey, orange zest and vanilla essence to the butter. Stir to mix them. Add to the dry mixture. 

Add the egg to the combined mixture. 

You may need to add a small amount of almond milk if your mixture is too dry, but do this slowly. Add 10-20mL at a time. The mixture should be sticky, but not running. (See picture)

Mix with spatula until everything is evenly distributed. 

Line a large baking tray with non-stick baking paper. Divide into 20 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. 

Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if the paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Glaze with egg

Bake for 25-30 minutes, or until buns are cooked through.

Serve warm or at room temperature.

We do not consume a great deal of gluten at home, but when we do, I tend to try to choose the more ancient grains. 

*Gregor Mendel was an Austrian monk and was best known for his experiments with pea plants Pisum sativum. Mendel noticed plants in his own garden that were not a blend of the parents. For instance, a tall plant and a short plant had offspring that were either tall or short but not medium in height. Observations such as these led Mendel to question the blending theory. The experiments conducted by Mendel were “re-discovered” in 1900, this started the field of genetics that led to the “genetic improvements” of plants and animals of nutritional interest

This is the time when the Italian agronomer Nazareno Strampelli, “the magician of grains” provides dozens of new grain varieties to farmers worldwide. This is the first “Green Revolution”.

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