This crumbly, buttery treat is just waiting to be enjoyed with a cup of hot tea or coffee.
- 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
- In a small bowl, stir together raisins and rum; let stand for 10 minutes.
- Preheat oven to 425°. Spray an 8-well cast-iron wedge pan with baking spray with flour.
- 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.
- 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.)
- 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.
- 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.
- 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.