Recipe by Annacia
This wonderful combination of chocolate, raisins, and rum, makes these scones not only delicious, but also so attractive to look at. Makes 8 jumbo scones or 12 average size scones.
Top Review by twissis
Yummy scones, Annacia! I made a full recipe as written, but halved & plumped the raisins in the rum as we discussed & made them in a deep 10-in rd baking dish vs the drop method. This did require a full 15 min baking time at 160 C after the initial 12 min at 180 C. The rum flavor was barely present when 1st eaten warm from the oven & I preferred them at rm temp as that flavor was more prominent when the choc had cooled. They have a perfect level of sweetness & the texture is more cake-like than a typical scone. Your stated yield appears to be right on & I am freezing 4 of them for an afternoon coffee next weekend to see how well that works. Thx for sharing this great recipe w/us. Loved them! :-)
- 3 cups all-purpose flour
- 3 large eggs
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons white rum
- 1⁄3 cup buttermilk or 1⁄3 cup plain yogurt
- 8 ounces unsalted butter (at room temperature cut into pieces)
- 1⁄4 cup granulated sugar, plus
- 2 tablespoons granulated sugar
- 1⁄2 cup semi-sweet chocolate chips
- 1⁄2 cup raisins
Directions See How It's Made
- In a large bowl, mix flour, baking powder and salt, and set aside.
- Line a cookie sheet with parchment paper.
- With an electric mixer on medium-low speed, beat butter until creamy.
- Add sugar and beat 3 to 5 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition.
- Scrape down sides of bowl and reduce speed to low.
- Add flour mixture-mix only until blended. Scrape down sides of bowl again.
- Add buttermilk or cream (or yogurt, if using) and mix only until blended.
- Add vanilla and rum, and stir in chocolate chips.
- Fold in raisins.
- Using ice cream scoop, scoop 1/3 cupfuls of dough onto parchment lined cookie sheet 2 inches apart.
- Bake 12 minutes at 350°F (180°C) then reduce to 325°F (160°C) and bake 10-13 minutes longer.
- Watch them closely, you only want them a pale color.
- Note: If desired, you can freeze the scoopfuls of dough until ready to bake.