Small Batch Rum Raisin Coconut Scones


Small Batch Rum Raisin Coconut Scones

INSTRUCTIONS:

  1. Soak raisins in enough rum to completely cover raisins. Cover. Allow to sit overnight or one day ahead prior to making scones. Drain and thoroughly pat dry when ready to use. 
  2. Preheat oven to 400° F.
  3. In a small bowl, whisk 1/3 cup heavy cream, egg yolk, and vanilla until smooth. Set aside.
  4. In a mixing bowl, combine flour, cornstarch, baking powder, salt, and sugar. Add butter. Work butter into pea size shapes using a pastry cutter or two knives. Use the blunt end of a knife to scrape off clumps of butter on pastry cutter, if necessary.
  5. Blend in raisins and coconut.
  6. Gradually add in heavy cream mixture, reserving 1 tablespoon. Use a fork to blend. Switch over to a rubber spatula work mixture and to scrape the dry areas on the bottom of the bowl.
  7. Mixture will become moist clumps. Gently squeeze a tablespoon of the batter in your hand. If it holds together, it is ready. If it crumbles, add the remaining tablespoon of reserved cream mixture and combine. Squeeze test the mixture again. If it still crumbles, add touch of cream. Be careful not to add too much.
  8. Pour the mixture into a lightly floured work surface. Gather and knead dough a couple of times. Shape into a 7-inch x 4-inch parallelogram-ish shape by slanting the sides. Flatten to 3/4-inch thickness. Use a sharp knife or bench cutter to cut out four wedges.
  9. Place onto a parchment lined or prepared baking sheet, two inches apart. Brush the tops and sides lightly with cream. 
  10. Bake on the middle rack for 16-20 minutes or until the tops are golden brown. Check for doneness by inserting a toothpick in the thickest part of center. It's perfect when the toothpick comes out with a few dry crumbs.
  11. Cool for 5 minutes. Serve warm or at room temperature. 
  12. Makes 4 scones.


Recipe Notes:
  1. Keep all ingredients cold until ready to use. Cold butter creates volume and layers.
  2. For a non-alcoholic version omit rum. Soak raisins in hot apple juice, white grape juice, orange juice or water for 15 minutes to  rescontitute. Drain. Pat dry. Raisins are ready to use.
  3. I prefer not to mix the batter with my hands to avoid warming up the butter.
  4. Store in a tight container at room temperature for 3 days and refrigerated for 5.
  5. Reheat at 300° F for 5 or so minutes or microwave for 15 seconds.




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