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Golden Raisin & Rum Scones
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Golden Raisin & Rum Scones
Makes 12
Inspired by the iconic flavors of rum-raisin cake, these toothsome scones are imparted with golden raisins, fresh lemon zest, and a bit of rum to create a wonderful bake for Christmastide gatherings.
2½ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
1 tablespoon fresh lemon zest
½ teaspoon fine sea salt
¼ teaspoon ground nutmeg
4 tablespoons cold unsalted butter, cubed
⅓ cup golden raisins*
1 large egg
½ cup cold heavy whipping cream
¼ cup rum**
½ teaspoon vanilla extract
1 large egg white
1 teaspoon turbinado sugar
• Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
• In a large bowl, whisk together flour, granulated sugar, baking powder, lemon zest, salt, and nutmeg. Using a pastry blender or 2 forks, cut butter into flour mixture until it resembles coarse crumbs. Stir in raisins.
• In a small bowl, whisk together egg, cream, rum, and vanilla extract. Add to flour mixture, stirring until evenly moist. (Mixture will look dry and shaggy.) Working gently, bring mixture together with hands until a dough forms. (If mixture seems dry and won’t come together, add more cream, 1 tablespoon at a time. Avoid adding too much extra cream, or scones will not hold their shape when baked. Dough
