1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup sugar
4 tbls butter
1/2 tsp [cinnamon]
1/3 cup raisins
2 tbls dark rum
1/4 cup milk

Soaked the raisins in rum for at least 24 hours for best taste. Drain the raisins and reserve the rum. Combine with enough rum to make 2 tbls.

Heat oven to 400°F
Combine flour, baking powder, sugar, salt and vanilla in bowl and stir to incorporate.
Cut in butter, with with pastry or biscuit cutter or use your fingers, dough should look crumbly.
Add raisins and rum and stir to blend.

Add milk, a tablespoon at a time and stir until the dough comes away from the sides

Tip dough ball onto floured plate.
Using floured hands form into large disc at least 1/2 to 3/4 inch thick.
Use floured pastry cutter or knife and cut dough into wedges.
Transfer wedges to either preheated cast iron pan or greased cake pan.

Sprinkle with 1 tbls sugar before baking
Bake 15 minutes until the top of the dough no longer gives when pressed.

Remove pan from oven, shake pan or tap on counter to loosen scones.

If scones seem to stick, smack pan on counter harder or loosen scones with flexible spatula.
Remove scones from pan by tipping onto your hand or a plate, bottom should be browned.
Place scones on cooling rack and let come to room temperature before serving.
When cooled scones should break into wedges easily,
if not use serrated knife to loosen them from each other.

Rum Glaze
2 tbls powdered sugar
2 tsp rum
stir until smooth, drizzle on when warm and the glaze will soak into the scones.

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