Surprise everyone with these hot cross buns baked as scones, they go really well with some strawberry jam, clotted cream and butter served at the side.
- 1 cup (160 g) dried currants
- 2 tbsps dark rum
- 3½ cups (525 g) self-raising flour
- 2 tsps mixed spice
- 1 tsp ground cinnamon
- 1 cup (250 ml) lemonade
- 1 cup (250 ml) pouring cream, plus extra for brushing
- ½ cup (80 g) icing sugar
- 3 tsps lemon juice
Combine currants and rum in a medium bowl. Cover and stand 2 hours.
Preheat oven to 220 C. Grease a 20 cm x 30 cm rectangular pan.
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.
Press dough out to 2.5 cm thickness. Dip a 4 cm 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.
Bake scones about 20 mins or until browned lightly and scones sound hollow when tapped.
In a small bowl, combine sifted icing sugar and juice. Spoon icing into a small piping bag fitted with a 0.5 cm plain tube. Pipe a cross onto each scone.
Recipe & Photo: The Australian Women’s Weekly/BauerSyndication.com.au