Chelsea Bun Scones

• None None For the Scones
• 2/3 cup self-rising flour
• 1 tsp ground cinnamon
• 2 tbsp butter, cubed
• 1/4 cup packed brown sugar
• 3/4 cup milk
• 1 large egg, beaten
• 1/2 cup mixed dried fruit (such as currants, raisins, cherries, or chopped apricots)
• 1 tsp finely grated lemon zest
• None None For the Glaze
• 3/4 cup powdered sugar
• 1 tbsp warm water

1. Preheat oven to very hot, 425u0b0F. Lightly grease a 9-inch round cake pan.
2. Silt flour and cinnamon together into a large bowl. Add butter. Rub in lightly using fingertips. Stir in sugar.
3. Make a well in center of flour. Pour in combined milk and egg all at once. Using a bread and butter knife, mix quickly to a soft, sticky dough. Do not over-mix.
4. Turn onto a lightly floured surface. Knead lightly. Press or roll out to form a rectangle about 3/4-inch thick. Sprinkle with combined fruit and zest. Roll up tightly from long side to form a log. Cut into 9 even slices.
5. Place close together into prepared pan. Bake for 15-20 minutes or until scones sound hollow when tapped. Cool on a wire rack.
6. Glaze: Sift powdered sugar into a small bowl. Add enough water to make icing of a spreadable consistency. Drizzle icing over cool scones. Set aside until set.

flour, ground cinnamon, butter, brown sugar, milk, egg, mixed dried fruit, lemon zest, powdered sugar, water

Taken from recipes-plus.com/api/v2.0/recipes/23024 (may not work)