Rum-Raisin Scones


This crumbly, buttery treat is just waiting to be enjoyed with a cup of hot tea or coffee.

Rum-Raisin Scones
Makes 8
  • ⅔ cup raisins
  • ¼ cup rum
  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • ¼ teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cubed
  • ½ cup cold whole buttermilk
  • 1 large egg
  • 1½ cups confectioners’ sugar
  1. In a small bowl, stir together raisins and rum; let stand for 10 minutes.
  2. Preheat oven to 425°. Spray an 8-well cast-iron wedge pan with baking spray with flour.
  3. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and baking soda. Using a pastry blender or 2 forks, cut in butter until mixture is crumbly.
  4. In a small bowl, whisk together buttermilk and egg. Drain raisins, reserving rum. Stir raisins into flour mixture. Stir buttermilk mixture into flour mixture just until combined. (Dough will be wet.)
  5. Turn out dough onto a heavily floured surface, and gently knead until it comes together, 5 to 6 times. Pat or roll dough into a 1½-inch-thick circle. Using a knife dipped in flour, cut dough into 8 wedges. Gently press wedges into wells of prepared pan.
  6. Bake until golden brown, about 15 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool on a wire rack for 15 minutes.
  7. In a small bowl, whisk together confectioners’ sugar and 1 tablespoon reserved rum until smooth. Whisk in additional rum, 1 teaspoon at a time, as needed to thin glaze. Drizzle onto warm scones. Serve warm.
It’s fine to use dark raisins, golden raisins, or a combination of them in these scones.



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