Chocolate Chip Rum Raisin Scones Recipes

CHOCOLATE CHIP SCONES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment.
• Mix together the baking mix and brown sugar in a large bowl. Cut the butter into the baking mix until fine crumbs form. Mix together the eggs, buttermilk and vanilla in a small pitcher. While mixing with a fork, slowly add the wet mix to the dry until just combined. Gently fold in the chocolate chips.
• Turn the dough onto a lightly floured surface. Form into a 3/4-inch-thick rectangle, then into 4 equal squares. Cut each square in half, creating 8 triangles. Transfer the triangles to the baking sheet and bake until lightly browned, about 18 minutes. Allow them to cool slightly.
• For the icing: While the scones cool, mix together the milk, vanilla, powdered sugar and salt in a bowl until smooth.
• Drizzle the icing over the cooled scones, then sprinkle with the mini chocolate chips. Allow the icing to set slightly before eating.

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.

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.

CHOCOLATE CHIP AND CRANBERRY SCONES

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix flour, sugar, baking powder, and salt together in a food processor; add butter and process until the resulting mixture resembles breadcrumbs. Transfer mixture to a large mixing bowl.
• Stir chocolate chips and cranberries into the flour mixture. Add almond milk 1 tablespoon at a time, mixing it into the flour mixture with your hands or a spoon.
• Whisk almond milk and vanilla extract together in a small bowl and stir into the mixture with the final addition of almond milk, kneading the resulting dough by hand until it begins to come together, adding extra almond milk as needed to make it moist enough to be workable.
• Turn the dough out onto a lightly floured surface and roll into 11 golf ball-sized spheres and flatten so they resemble a pancake about 3/4-inch thick; arrange onto a baking sheet.
• Bake in the preheated oven until golden brown, 12 to 14 minutes.

RUM RAISIN BREAD

Steps:

• In a small bowl, pour rum over raisins, let stand 30 minutes, drain.
• Place ingredients in the order recommended by manufacturer.
• Use the regular setting for a 1 pound loaf.
• If your machine has a fruit setting, add the raisins at the signal, or 5 minutes before kneading cyle has finished.