Chelsea Bun Scones - cooking recipe

Ingredients

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

Preparation

Preheat oven to very hot, 425\u00b0F. Lightly grease a 9-inch round cake pan.
Silt flour and cinnamon together into a large bowl. Add butter. Rub in lightly using fingertips. Stir in sugar.
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.
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.
Place close together into prepared pan. Bake for 15-20 minutes or until scones sound hollow when tapped. Cool on a wire rack.
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.