2 1/2 c. all purpose flour
1 tbsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1/2 tsp. salt
8 tbsp. butter, cut into sm. pieces
1/2 c. currants or dark raisins
1/4 c. granulated sugar
2 tbsp. candied lemon, finely diced
2/3 c. milk

ICING:

1/3 c. confectioners' sugar
1 1/2 tsp. milk

Preheat oven to 375 degrees. Thoroughly stir all flour, baking powder, spices and salt into a bowl. With fingers, rub pieces of cold butter into flour mixture until fine granules are formed. Add currants/raisins, sugar and lemon. Add milk and stir to form a soft dough. Lightly flour a board and turn out dough, kneading it lightly about 10 times. Separate dough into 8 or 10 balls, and place on ungreased cookie sheet. Bake 12 to 15 minutes or until golden brown. Cool on wire rack. Mix confectioners' sugar and milk into a smooth icing. Drizzle icing over each scone and serve.