Evergreen Yuletide

Raisin, Rum & Spice Scones

Makes 16

Inspired by iconic rum-raisin cake, these scones are packed with flavorful spices, dried fruit, and a little rum extract as a delicious homage to the Yuletide dessert.

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 fine sea 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

• Preheat oven to 375°. Line 2 rim-med baking sheets with parchment paper.

• 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.

• 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.

• Turn out dough onto a lightly floured surface, and knead gently by patting dough and folding it in half 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.

• In a small bowl, whisk together remaining 1 tablespoon cream and egg. Brush tops of