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.
- 2/3 cup rum
- 1 cup raisins
- 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 liquid
- Soak raisins 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 raisins - keep soaking liquid if you'd like to use it in an icing!
- Stir raisins 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. You can use the remaining rum/raisin liquid in your icing, but watch out - it's strong stuff! Alternately you could go mild by using milk as your icing liquid. Start with just the 2 T and see what consistency that gets you. Add more liquid bit by bit until you achieve a good drizzling consistency.
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