A Taste of Spring: Traditional Hot Cross Buns Recipe by Scotland’s National Chef, Gary Maclean

There’s something about the scent of warm spice and freshly baked bread that feels like the turning of the season itself. With this Blether piece, we’re delighted to continue our special series with another recipe from Scotland’s National Chef, Gary Maclean, celebrating one of spring’s most beloved bakes.

With a lifelong passion for Scotland’s food heritage, Gary has dedicated his career to preserving traditional recipes while bringing them into modern kitchens with care and simplicity. His approach is rooted in comfort, flavour and the joy of sharing food, and few recipes capture that spirit quite like hot cross buns.

The History of Hot Cross Buns

Hot cross buns have a long and fascinating story, stretching far beyond their place on the Easter table. Versions of spiced breads marked with symbolic crosses existed even before the Christian era, often linked to seasonal festivals and changing times of year.

Over time, they became closely tied to Easter traditions across Britain. The cross is often said to represent the crucifixion, while the warming spices reflect centuries of baking heritage, trade and shared culinary influence.

In Scotland, hot cross buns are often made with a slightly more generous hand when it comes to spice, giving them a deeper, richer warmth that lingers with every bite.

Hot Cross Buns Recipe (Makes 16 buns)

Ingredients

For the buns:

1. 300ml milk, plus tbsp extra
2. 50g butter
3. 500g bread flour
4. 85g caster sugar
5. ½ tsp ground cinnamon
6. ½ tsp mixed spice
7. ¼ tsp salt
8. 1 x 7g sachet dried yeast
9. 1 egg, beaten
10. 150g sultanas
11. 100g mixed peel
12. Zest of 1 orange

For the cross:

• 100g plain flour
• Approx. 150ml water

For the glaze:

• 100g spiced apricot jam

Method

Warm the milk and butter. Gently heat the milk in a saucepan until warm enough to melt the butter. Remove from the heat, stir in the butter, and leave to cool until just warm.

Make the dough. In a large bowl, combine the flour, sugar, cinnamon, mixed spice, salt and yeast. Make a well in the centre and pour in the milk mixture and beaten egg. Mix until a soft dough forms.

Knead. Turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

First rise. Place in a lightly floured bowl, cover, and leave to rise until doubled in size.

Add fruit and flavour. Knock the dough back and knead in the sultanas, mixed peel, and orange zest until evenly distributed. Leave to prove again until doubled.

Shape the buns. Divide into 16 equal pieces and roll into balls. Place on a lined baking tray, leaving space between each. Cover again and leave to rise again until doubled.

Pipe the crosses. Mix the flour and water into a smooth paste, spoon into a piping bag and pipe crosses over each bun.

Bake. Bake for 15-20 minutes until golden brown.

Glaze. Warm the apricot jam and brush over the buns while still hot for a glossy finish.

Serve. Leave to cool slightly, then enjoy warm.

The Perfect Easter Bake

As Easter approaches, bringing with it lighter days and moments gathered around the table, hot cross buns feel right at the heart of the season. Whether enjoyed as part of a slow Easter morning, shared with family over a spring brunch, or simply baked on a quiet afternoon, they carry a sense of ritual and comfort.

Soft, fragrant, and gently spiced, they’re the kind of bake that invites you to pause, to share, and to savour the small moments.

Discover More Recipes with WeeBox

This recipe is just one part of our ongoing collaboration with Gary Maclean, exclusively featured in the WeeBlether magazine inside every WeeBox.

Each month, you’ll discover new recipes, Scottish stories, and thoughtfully curated gifts from makers across Scotland, all designed to bring you closer to the heart of it.

Subscribe to WeeBox today and continue your journey through Scotland, one recipe, one story, and one beautifully curated WeeBox at a time.