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.
 

RRaisSco

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
 

In other bowl, mix together:
3 cups bread flour
3 teaspoons baking powder
1/2 teaspoon salt
Soaked raisins, drained of rum. Stir until raisins are well coasted with flour mixture.
 

Gently alternate butter mixture and 2/3 cup milk 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.

 

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