Hot Cross Bun Scones – a delicious recipe with currants, dark rum, flour, mixed spice, ground cinnamon, light cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine currants and rum in a bowl. Cover and let stand for 2 hours.
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
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.
759
kcal
Calories
23
g
Fat
121
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup currants, 2 tbsp dark rum, 4 1/2 cups self-rising flour, 2 tsp mixed spice, such as pumpkin pie spice, and more.
Yes, Hot Cross Bun Scones falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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