Raisin, Rum & Spice Scones
Serves: 16
  • 2½ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 tablespoons firmly packed light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon kosher salt
  • ½ cup unsalted cold butter, cubed
  • 1 cup raisins
  • ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
  • 1 teaspoon rum extract
  • 1 large egg, lightly beaten
  1. Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, stir together flour, sugars, baking powder, cinnamon, nutmeg, cloves, and salt. Using a pastry blender or 2 forks, cut in butter until mixture resembles coarse crumbs. Add raisins, stirring well.
  3. In a small bowl, whisk together ¾ cup cream and rum extract. Add to flour mixture, stirring until dry ingredients are moistened. Working gently, bring mixture together with hands until a dough forms.
  4. Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times until a smooth dough forms. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a floured 2-inch fluted round cutter, cut 16 scones from dough. Place scones 2 inches apart on prepared baking sheets.
  5. In a small bowl, whisk together remaining 1 tablespoon cream and egg. Brush tops of scones with egg mixture.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, 15 to 18 minutes. Serve warm.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/raisin-rum-spice-scones/