Hot Cross Bun Scones

• 1 cup currants
• 2 tbsp dark rum
• 4 1/2 cups self-rising flour
• 2 tsp mixed spice, such as pumpkin pie spice
• 1 tsp ground cinnamon
• 1 cup 7-Up or Sprite
• 1 cup light cream, plus additional, for brushing
• 1/2 cup powdered sugar
• 1 tbsp lemon juice

1. Combine currants and rum in a bowl. Cover and let stand for 2 hours.
2. Preheat the oven to 425u0b0F. Grease a 13 x 9-inch baking pan. Sift flour and spices into a large bowl. Make a well in the center and add 7-Up, cream and currant mixture. Use a knife to 'cut' through the flour mixture, mixing to a soft, sticky dough.
3. Knead gently on a floured surface until smooth. Press out to 1-inch thickness. Dip a 1 1/2-inch round cutter in flour and cut as many rounds as you can from dough. Place rounds, side-by-side, just touching, in prepared pan. Gently knead scraps of dough together and repeat process for more rounds. Brush tops with a little cream.
4. Bake for 20 mins, or until lightly browned and hollow sounding when tapped. Meanwhile, for the glaze, combine sifted powdered sugar and lemon juice. Spoon into a small piping bag fitted with a 1/8-inch plain tip. Pipe a cross on to each scone.

currants, dark rum, flour, mixed spice, ground cinnamon, light cream, powdered sugar, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/32664 (may not work)