Line a baking sheet with parchment paper. Set aside.
In a large bowl, sift together the flour, sugar, cinnamon, nutmeg cloves, baking powder and salt.
Stir in the lemon zest.
Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized pieces.
Whisk in the currants.
In a separate bowl, whisk together the buttermilk and egg.
Add the buttermilk/egg mixture to the flour mixture and stir until just combined.
Turn the dough onto a lightly floured surface and knead until a loosely formed ball of dough is formed. Then gently work the dough into a 1 inch thick disk.
You can use a 3 inch biscuit cutter to cut out the scones, or I like to use a pizza cutter and cut the disk into 12 equal sized pieces.
Transfer the scones to your parchment paper lined baking sheet, and brush with a little buttermilk.
Bake for 12 - 15 minutes or until the edges are golden brown.
Transfer the scones to a rack to cool completely before applying the glaze.
To make the glaze, stir together the buttermilk and icing sugar until the desired consistency.
Transfer the glaze into a ziplock bag, cut a corner of the bag off, and pipe the icing onto the cooled scones.
Enjoy!
Recipe by Whipperberry at https://whipperberry.com/hot-cross-scones/