Dereke’s Rum Raisin Scones

Dereke is an executive chef in Asia and one of Mark’s best friends. His scones are nothing like the ones you buy at the coffee shops. They are especially great warm

The day before:
Soak 1/2 cup raisins in just enough rum to cover them

Day of:
Cut together:
1 stick + 1/3 cup butter, softened
1/3 heaping cup of sugar

Add and mix until well blended:
1 egg + ⅔ cup milk

In other bowl, mix together:
3 cups bread (or cake) flour (original recipe calls for both - I simplified)
3 teaspoons baking powder
1/2 teaspoon salt

Drain raisins. Stir into flour mixture until raisins are well coated.

Gently alternate butter mixture and milk mixture into flour/raisin mixture. Stir until just mixed. Too much stirring makes these stiff and dry. Turn out onto well floured board. Flour top of mixture and pat into square, about 1 inch thick. Slice into triangles. These rise best, if all three edges are cut. Bake for 20 minutes in 390˚ oven. Best served warm.