Hot Cross Bun Scones

1. 1

   Combine currants and rum in a bowl. Cover and let stand for 2 hours.

2. 2

   Preheat the oven to 425u00b0F. 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. 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. 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.

* Per serving · 4 servings · Values may vary.