Ingredients
Method
1.Combine currants and rum in a medium bowl. Cover and stand 2 hours.
2.Preheat oven to 220°. Grease a 20cm x 30cm rectangular pan.
3.Sift flour and spices into a large bowl. Make a well in the centre and add lemonade, cream and currant mixture. Use a knife to “cut” the lemonade, cream and currants through the flour mixture, mixing to a soft, sticky dough. Knead dough gently on a floured surface until smooth.
4.Press dough out to 2.5cm thickness. Dip a 4cm round cutter in flour and cut as many rounds as you can from dough. Place rounds, side-by-side, just touching, in pan. Gently knead scraps of dough together and repeat process for more rounds. Brush tops with a little extra cream.
5.Bake scones about 20 minutes or until browned lightly and scones sound hollow when tapped.
6.In a small bowl, combine sifted icing sugar and juice. Spoon icing into a small piping bag fitted with a 5mm plain tube. Pipe a cross onto each scone.
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