Read all the details and background of the Rum Scone saga here. Or cut to the chase and see the recipe below 😉
I originally tried this recipe with vanilla and using a new vanilla technique but found that the rum flavor overpowered the vanilla seeds and so it wasn’t a worthwhile use of such a pricey ingredient.
Note – this is an overnight recipe! The raisins need that time to soak. It’s possible to try simmering the raisins in rum on the stovetop, that might save the overnight step.
If raisins aren’t your thing and/or you’d like a slightly less rum-raisiny scone, I’ve also got a recipe for Rum Currant Scones which are much milder and my personal fave.