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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

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