This is an alternative to Rum Raisin Scones. For me personally, raisins are too big and squishy for baked goods. I liked this currant version of the Rum Raisin idea best – the currants didn’t absorb as much rum so the scones were merely suggestive of rum in a very pleasant way. Plus the milder scone base made it a delicious idea to drizzle them with an icing made from the soaking liquid.
- 1/3 cup rum
- 1/2 cup currants
- 2 cups flour
- 1/4 cup sugar
- 2.5 tsp baking powder
- 1.5 tsp cinnamon
- 1/2 tsp salt
- 1.25 cups cream
- For icing:
- 1 cup powdered sugar
- dash cinnamon
- 2-3 T soaking liquid
- Soak currants overnight in rum.
- Heat oven to 425 degrees.
- Whisk dry ingredients in a bowl to combine (flour, sugar, bp, cinn, & salt).
- Drain rum off of currants - keep soaking liquid to use in the icing!
- Stir currants into the dry ingredients.
- Add the cream, and stir.
- Once most of the liquid is incorporated use your hands to quasi-knead the dough against the sides of the bowl until it comes together and all the dry ingredients are absorbed. (You could knead it on a surface - but that's just one more thing to clean up!)
- Shape the dough into a disk about 1" thick.
- Place on a baking sheet or baking mat and cut into 8 scones.
- Divide into 8 triangles and spread them across the baking mat/sheet.
- Bake for 17 minutes, until the tops are starting to brown.
- Once scones cool, apply icing. For a milder icing, try maybe just 1 T rum and 1 T milk. Start with just the 2 T liquid and see what consistency icing that gets you. Add more liquid bit by bit until you achieve a good drizzling consistency.
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