Rum-Soaked Raisin Scones: Crispy Outside, Moist Inside
Rum-Soaked Raisin Scones: Crispy Outside, Moist Inside
Special Recipe for Rum-Soaked Raisin Scones
For all you lovers of scones that are wonderfully crisp on the outside and delightfully moist on the inside, these scones are designed to be your new favorite! Even if you’re someone who usually picks out raisins from baked goods, you’ll find these to be exceptional. (I’m one of those people who removes raisins from other breads, but I genuinely enjoyed these!) You might think adding raisins to a plain scone recipe is simple, but ‘No~no~~~’ there’s a special method to this delightful combination! Experience the wonderful flavor of raisins infused with the aromatic notes of rum. You absolutely must try them 🙂 The texture is perfectly crumbly and tender, with the subtle fragrance of rum enhancing every bite. It’s a truly special homemade baking experience.
Dry Ingredients- 200g Cake Flour
- 80g Bread Flour
- 20g Almond Powder
- 14g Baking Powder
Sweeteners- 40g Brown Sugar
- 5g Salt
Fat- 100g Cold Unsalted Butter
Liquid Ingredients- 60g Liquid Heavy Cream
- 36g Egg (approx. 3/4 large egg)
Rum-Soaked Raisins- Rum (enough to generously cover raisins)
- 80g Raisins
Other Preparations- Bread Flour for dusting (for your work surface)
- Egg Wash (a little, for brushing on top)
- 40g Brown Sugar
- 5g Salt
Fat- 100g Cold Unsalted Butter
Liquid Ingredients- 60g Liquid Heavy Cream
- 36g Egg (approx. 3/4 large egg)
Rum-Soaked Raisins- Rum (enough to generously cover raisins)
- 80g Raisins
Other Preparations- Bread Flour for dusting (for your work surface)
- Egg Wash (a little, for brushing on top)
- 60g Liquid Heavy Cream
- 36g Egg (approx. 3/4 large egg)
Rum-Soaked Raisins- Rum (enough to generously cover raisins)
- 80g Raisins
Other Preparations- Bread Flour for dusting (for your work surface)
- Egg Wash (a little, for brushing on top)
- Bread Flour for dusting (for your work surface)
- Egg Wash (a little, for brushing on top)
Cooking Instructions
Step 1
Soaking the Raisins in Rum: Begin by placing the raisins in a bowl and pouring enough rum over them to ensure they are fully submerged. Cover the bowl and let them soak at room temperature for at least 3 days. This process allows the raisins to absorb the rich flavor of the rum, creating a more complex taste. About 2-3 hours before you plan to use them, drain the raisins, gently pat them dry, and chop them into 2-3 smaller pieces.
Step 2
Preparing the Butter: Cut the cold unsalted butter into small cubes, about 1cm in size. Place the butter cubes into a zip-top bag, flatten them as much as possible without letting them stick together, and freeze until solid. Keeping the butter very cold is crucial, as it prevents it from melting into the flour mixture and helps create the signature flaky, crispy texture of scones.
Step 3
Sifting the Dry Ingredients: Measure out the ‘Dry Ingredients’ (cake flour, bread flour, almond powder, and baking powder) together. Sift these ingredients through a fine-mesh sieve at least twice. This aeration process ensures the dry ingredients are light and lump-free, which leads to a more tender scone.
Step 4
Combining Dry Ingredients: Add the ‘Sweeteners’ (brown sugar and salt) to the sifted dry ingredients. Whisk or stir them together thoroughly to ensure they are evenly distributed. Even distribution of sugar and salt is key for balanced flavor in the final scones.
Step 5
Cutting in the Butter: Add the frozen butter cubes to the combined dry ingredients. Using a pastry blender or a scraper, cut the butter into the flour mixture until it resembles coarse crumbs, with no large pieces of butter remaining. Work quickly to keep the butter cold – this is essential for achieving flaky layers.
Step 6
Adding the Liquids: Pour the ‘Liquid Ingredients’ (liquid heavy cream and egg) over the flour-butter mixture. Using a spatula or scraper, gently mix until just combined and no dry flour is visible. Be careful not to overmix, as this can develop gluten and result in tough scones. Mix only until the dough starts to come together.
Step 7
Incorporating Raisins and Finishing the Dough: Lightly dust your work surface with bread flour. Turn the dough out onto the dusted surface. Add the rum-soaked raisins and gently fold the dough to incorporate them evenly. Try not to overwork the dough. Shape it lightly, divide into scones, and brush the tops with egg wash before baking.
