Chocolate Chip Rum Raisin Scones Food

RAISIN SCONES

Steps:

• Preheat the oven to 400 degrees F.
• Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.
• Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper.
• Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

RAISIN SCONES

Steps:

• Combine dry ingredients.
• Cut in butter to coarse crumbs.
• Stir in raisins and buttermilk.
• Stir just until moistened.
• Place on floured surface,knead a few times (6-8).
• Pat into an 8in circle,cut into 12 wedges.
• Place on greased cookie sheet.
• Beat egg white until foamy, brush scones.
• Sprinkle with sugar.
• Bake at 400* for 15 minutes or until golden brown.

BOURBON (OR RUM) RAISINS

Steps:

• Find a mason jar or other glass container with a tight-fitting lid.
• Place the raisins in the jar.
• Pour the bourbon (I use Maker's Mark)over the raisins--enough to cover them.
• Give them a shake and close up the jar.
• Let it sit in your cupboard for a few days (although after just a few hours the raisins will begin to plump), inverting the jar occasionally to make sure all the raisins are getting coated.
• Voila!
• For bourbon or dark rum, I suggest dark raisins.
• For white rum, I suggest golden raisins.

CHOCOLATE CHIP RUM RAISIN SCONES

Steps:

• 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°F (180°C) then reduce to 325°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.

CHOCOLATE CHIP SCONES

Steps:

• Heat oven to 425.
• Lightly grease a large baking sheet.
• In a large bowl,combine the flour, baking powder, salt, baking soda, and 2 tablespoons of the sugar.
• With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs.
• Mix in the chocolate chips with a fork.
• In a cup, beat together the buttermilk and egg, then add them to the flour mixture.
• Mix lightly with a fork until the mixture clings together and forms a ball of soft dough.
• Turn the dough onto a lightly floured surface.
• and knead gently, turning 5 or 6 times.
• With a floured rolling pin, roll the dough into a 1/2-inch thick circle.
• Slice into 12 triangular pieces.
• Lightly brush the tops of the scones with milk and sprinkle with remaining sugar.
• Bake the scones 10 to 12 minutes or until they are golden brown.

RUM-RAISIN CHOCOLATE BROWNIES

Steps:

• Preheat oven to 350°F. Butter 13x9x2-inch metal baking pan. Soak raisins in rum in bowl until plump, about 30 minutes. Stir butter and unsweetened chocolate in heavy medium saucepan over low heat until smooth. Cool slightly. Whisk in sugar and eggs. Mix in raisins with liquid, then flour. Mix in chips. Transfer batter to pan. Bake until tester inserted into center comes out with moist crumbs attached, about 20 minutes. Cool brownies in pan on rack. Cut into squares.

CHOCOLATE CHIP SCONES

Steps:

• Mix flour and baking powder in a bowl.
• In another bowl, with an electric mixer, beat butter on high speed until creamy. Add (all) sugar and beat 3-5 minutes more until pale and fluffy. Add eggs one at a time, beating after each. Mix in buttermilk then scrape down the sides of the bowl. Reduce speed to low and add flour mixture; mix only until blended.
• Fold in the chocolate chips.
• Scoop 1/3 cupfuls of dough onto an ungreased cookie sheet, about 2 inches apart.
• Loosely cover dough with plastic wrap and refridgerate about 45 minutes. (or freeze, and when hard, remove to a plastic bag and freeze for up to 6 weeks).
• Heat oven to 350 degrees.
• Uncover scones (or take frozen ones out of freezer) and bake 15 minutes. Turn down the heat to 325 degrees and bake about 13 minutes longer, or until pale golden brown. Cool, uncovered, on a wire rack.

CINNAMON CHIP RAISIN SCONES

Steps:

• In a large bowl, combine the sugar, cinnamon, shortening and corn syrup with a fork until crumbly and evenly blended. Spread onto a foil-lined baking sheet. Bake at 250° for 30-40 minutes or until melted and bubbly. Cool completely; break into small pieces. , In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in milk just until moistened. Gently stir in raisins and cinnamon chips. , Turn onto a lightly floured surface. Roll to 1/2-in. thickness; cut with a floured 2-in. biscuit cutter. , Line a baking sheet with foil and grease the foil. Place scones 1 in. apart on foil. Brush tops lightly with additional milk. Bake at 400° for 14-16 minutes or until golden brown. Serve warm.

RAISIN SCONES

Steps:

• In a bowl, combine dry ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in raisins and buttermilk just until moistened. Turn onto a floured surface; knead gently 6-8 times. Pat into an 8-in. circle and cut into 12 wedges. Place 1 in. apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake at 425° for 12-15 minutes or until golden brown.