Because plain old fruit scones with jam and cream, accompanied by the obligatory cup of tea, seem just a little too civilised and quaint by my sweet treat standards, I’ve decided to lace these scones with rum and plenty of raisins to produce a scone that will surely satisfy all your afternoon sweet-tooth cravings. Rum and raisin scones for the win!
And if “rum and raisin scones” didn’t quite interest you enough, how would you feel if I told you these scones can go from separate ingredients to finished product in no time at all?
I think you’d feel pretty good about that, huh?
And I’m not lying – I’m not filling you with false “quick and easy” promises just so you make this recipe. Ooooooohhh no!
Seriously, the dough for these scones will come together in a matter of minutes, including a very easy two minute knead (the longest time will be dedicated to measuring all the ingredients), and then it’s a simple case of shaping the dough, cutting it into portions, before throwing it into that preheated oven of yours for twenty or so minutes until cooked and lightly browned.
And then all you have to do is wait for them to cool down before you starting stuffing them into you mouth like there’s no tomorrow.
But, before I continue with these scones, first a little housekeeping. I want to announce that this is Thyme to Mango’s first recipe and post – not just of the year, but the first ever!
* Cue celebratory dance *
But, as I’m sure you have seen, there are quite a few other recipes swimming around this blog. Well this is because Thyme to Mango used to go by the name of “The Nude-Food Hero”, a food blog centred on made-from-scratch recipes using whole and unprocessed ingredients.
I ran The Nude-Food Hero blog from August 2015 but, since late last year, myself and the blog decided to take a little hiatus. I won’t bore you with the details surrounding the break but I will tell you it was the perfect time to sit back and look at my blogging life, assess it, think about it and plan for the future.
And so, after a little soul searching, and whole lot of revamping and redesigning, The Nude-Food Hero has resurfaced as this new and kick-ass food blog – Thyme to Mango!
For those of you who followed The Nude-Food Hero and are back following its sleek and much, much cooler successor, welcome back and thank you for being around – I can’t tell you how much I appreciate you being here.
And, for those of you who have stumbled across this blog for the first time ever: hello and welcome! Please, feel free to nose around at the great recipes I have on this blog, and don’t forget to like, share and follow me on social media (you could also subscribe to my newsletter too, and have new recipes sent straight to your inbox *hint* *hint*)
So, enough of the boring “welcome to my new blog” stuff, let’s get to these scones…
Scones and I have had a fractured relationship over the years and, until I tested this rum and raisin scone recipe, I couldn’t actually tell you the last time I had one.
It’s not because I don’t like them, because I do, it’s just that most scones readily available to us (such as in the supermarkets or the local coffee shop) just don’t cut it as delicious baked goods.
When I was a kid my family vacations were taken down the south west of England (known as the “West Country”) usually to the county of Devon. One of the most important aspects of these trips, as I remember it, was partaking in the traditional “Cream Tea” (also known as “Devonshire Cream Tea”, “Devonshire Tea” – and “Cornish Tea” in Cornwall). When not on vacation, my family ate scones in regular quantities but, when away from the normalities of everyday life, we became scone fanatics and eat them almost every day.
We would find a quaint tearoom down some winding country lane (think doilies, an abundance of lace, floral tablecloths and antique trinkets covering every available space) where we would be served with giant pots of tea – made with tea leaves, not tea bags, aka “real tea” as my Grandad would call it – as well as freshly baked scones with generous sides of strawberry jam and clotted cream.
And it was all amazingly delicious.
I could talk for an eternity about the scones and how they set my scone standards far too high to continue with a scone-eating-lifestyle outside of England’s West Country with any form of success but, for the sake of time I have in this post, I will tell you this:
They were warm, they were light, they were fluffy, they were fruity, they were everything you expected from a scone and more.
Quite simply: they were scone perfection.
Of course, once you’ve experienced scone perfection, all other scones look, smell and (most importantly) taste mediocre in comparison.
Returning from our vacations, the dainty tearooms of lace and floral patterns were replaced by shopping centre coffee shops and supermarket “bakeries” that churned out baked goods of questionable integrity.
And the delicious, warm, soft, fruity, #sconeperfection scones were replaced with dry, stodgy, crumbly and (for those wrapped in individual cellophane wrappers and stored in the refrigerator) damp scone imposters.
For too long I was promised a scone experience similar to those experienced as a child on vacation with my family but, too many times, I was let down.
And it finally came to the point that I no longer eat scones at all. I couldn’t take all the disappointment.
But then, on a whim, I decided to make my own scones after stumbling across this recipe by The Brown-Eyed Baker. I swapped the chocolate chips for raisins and, because it felt like a natural combination, I added rum to the mix.
I was nervous, and a little sceptical as I placed the scones into the oven – I knew too well about scone disappointment.
And then the miracle happened: the scones that came out of my oven were #sconeperfection!
They were warm, they were light, they were fluffy, they were fruity, they were boozy, they were everything I expected from a scone and more.
And so much more!
So if you’ve also lead a life let down by dry, doughy scones, give this recipe a go and I guarantee you will not be disappointed.
And even if your scone-eating life has never had the disappointment I speak of (oh, how I envy you!) these boozy “adults only” scones will surely be a pleasant flavour change.
And before I go…..
Although these scones are warm, light, fluffy, fruity, boozy, and generally #sconeperfection, like all scones they do not keep well. The longer they are kept the drier they become. So you must eat these scones ASAP, otherwise you will be faced with dire scone disappointment.
They are best eaten (or devoured) on the day of baking, or within 24 hours, preferably slathered with butter, or jam, or clotted cream, or all the above!
And that’s it for now my foodie friends. Until next time!
Rum and Raisin Scones
Prep Time: 10 mins || Cook Time: 20 to 25 mins || Makes 8 Large Scones
Rate this recipe:
- 550 – 600g plain, all-purpose flour, sifted
- 80g coconut sugar*
- 1 tbsp (yes, one tablespoon) baking powder
- generous pinch of salt
- 350g Raisins
- 1 ½ cups Thickened Cream
- ½ cup Rum**
- Preheat your oven to 180°C/ 375°F and place a rack in the middle.
- In a large bowl stir together the flour (start with just 550g), coconut sugar, baking powder, salt and raisins until everything is well combined. Pour in the cream and rum and stir until a dough begins to form.
- Turn the mixture out onto a floured surface and knead until a soft and tacky (but not sticky) dough comes together, a minute or two, adding the remaining flour if needed.
- Shape the dough into a 20cm circle (I used a springform pan without the base as a mould) for decadently large scones, or two 10cm circles for regular sized scones. Using a large sharp knife of pizza cutter, cut the dough circle(s) into 8 triangles and arrange on a baking sheet/ pan lined with baking paper.
- Place in the oven and bake for 20 to 25 minutes or until lightly browned on top. Remove from the oven and allow to cool on a wire rack
* The sweetness of these scones comes from the raisins so there is very little need to add excess, or overly sweet sugar. I used coconut sugar because it complimented the rum and raisin flavours nicely, but this can easily be swapped for regular white sugar or any other sugar, or sugar substitute, you want.
** I used dark rum because of its flavour, but any old rum will do. I have subsequently tested this recipe with brandy, Cointreau and even whisky (I’ve eaten far too many scones over the past few weeks!) and they taste just as good.
*** These scones are best eaten on the day they are baked, or within 24 hours of baking, however they can be stored for a few days in an airtight container and, if there any left, can be frozen.