Chocolate Chip Rum Raisin Scones Recipes

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:

• In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. 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.