Rum Currant Scones with Rummy Icing

Rum Currant Scones with Rummy Icing

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.

Rum Raisin Scones on

Rum Currant Scones with Rummy Icing


  • 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


  1. Soak currants overnight in rum.
  2. Heat oven to 425 degrees.
  3. Whisk dry ingredients in a bowl to combine (flour, sugar, bp, cinn, & salt).
  4. Drain rum off of currants - keep soaking liquid to use in the icing!
  5. Stir currants into the dry ingredients.
  6. Add the cream, and stir.
  7. 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!)
  8. Shape the dough into a disk about 1" thick.
  9. Place on a baking sheet or baking mat and cut into 8 scones.
  10. Divide into 8 triangles and spread them across the baking mat/sheet.
  11. Bake for 17 minutes, until the tops are starting to brown.
  12. 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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