If you just can’t get enough scones we have a full collection of sweet and savoury scones for you to try.
Ingredients
Method
Combine currants and rum in a medium bowl. Cover and stand 2 hours.
Preheat oven to 220°. Grease a 20cm x 30cm 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 2.5cm 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.
Bake scones about 20 minutes 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 5mm plain tube. Pipe a cross onto each scone.
