Chocolate Chip Rum Raisin Scones

"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."
 
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photo by twissis photo by twissis
photo by twissis
Ready In:
37mins
Ingredients:
12
Serves:
8-12
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ingredients

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directions

  • 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.

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Reviews

  1. 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! :-)
     
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