Luxury Rum and Raisin Apple Scone

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Luxury Rum and Raisin Apple Scone

Luxury Rum and Raisin Apple Scone

This is really fruity and tasty as it has lots of dried fruit inside. It is fantastically crunchy from the sugar, superbly crumbly and very light. Strictly speaking, this is not a traditional scone but I have added dried fruit and apple to them and a little bit of naughty liqueur, and although I say it myself, the combination is very nice indeed.

Scones are usually served with afternoon tea, they are very popular in the England, and no matter how old you are, every one loves a good afternoon tea with cream and a delicious scone. You cut them in half then spread them with real butter first, than jam (traditionally you use strawberry jam) then you add a good dollop of cream on top, and serve with a nice cup of tea. However, with the scones that I have made here, there is no need to add anything to them as they are really great as they are, on their own.

They are often lightly sweetened and some people brush them with egg yolk, although some bakers just use water, and then sprinkle with sugar.

Did you know there is a ‘proper’ way of cutting the scones?  I know I have cut mine into triangles but apparently, with traditional round scones, if you use the ridged side of a pastry cutter to cut your dough it’s the wrong way – you should use the plain side  – traditional scones do not have a ‘crinkled’ edge. The other thing is that people cannot agree on how to pronounce the word ‘scone’. Some say scone that would rhyme with ‘own’ and some say scone that would rhyme with ‘gone’. This may depend on what part of the country you come from, and I’m not sure if there is a wrong or a right, but as long as they taste delicious, who cares? (!)

Let’s bake:

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Luxury Rum and Raisin Apple Scone
Votes: 1
Rating: 5
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Prep Time 20 minutes
Cook Time 20 minutes
Servings
slices
Ingredients
Prep Time 20 minutes
Cook Time 20 minutes
Servings
slices
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a food processor using a pastry hook, combine the flour, margarine & sugar for about one minute.
  2. Soak the raisins in rum for about 20 mins, then tip into the bowl with the grated apples, chocolate chips with the milk and pulse.
  3. Now place the dough on a floured work top. With your hand, shape it to about 1" thick and 9" round.
  4. Place the shaped dough in the grease-proof paper. Sprinkle with the demerara sugar.
  5. Bake in a preheated oven on the middle shelf, gas mark 6 / 180c fan oven / (or 200c standard oven) for 20 mins.
  6. Take out and then slice to triangle shapes. Enjoy.
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