Diana's Desserts - www.dianasdesserts.com

Chocolate Chip Rum Raisin Scones

in Diana's Recipe Book

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(total ratings: 1)
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Servings: Makes 8 Jumbo Scones, or 12 Average size Scones
This wonderful combination of chocolate, rasisns, and rum, makes these scones not only delicious, but also so attractive to look at. Serve warm with clotted cream, or creme fraiche.

3 cups all-purpose flour
3 large eggs
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
2 tbsp. white rum, or rum extract
1/3 cup buttermilk or plain yogurt
8 ounces (2 sticks) unsalted butter at room temperature,
cut into pieces
1/2 cup semi-sweet chocolate chips
1/2 cup raisins
1/4 cup + 2 tbsp. granulated sugar

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 degrees F (180 C) then reduce to 325 degrees 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.

Source: DianasDesserts.com
Date: August 15, 2002


Reviewer: Francesca
This is amazing! I skipped the chocolate chips but still taste great!!! However, the batter melts and the shape turned out to be cookie-like.


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