Servings: Makes 8 Jumbo Scones, or 12 Average size Scones
Ingredients:
3 cups all-purpose flour
3 large eggs
1 tbsp. baking powder
1/2 tsp. salt
1 tsp. vanilla extract
2 tbsp. white rum, or rum extract
1/3 cup buttermilk or plain yogurt
8 ounces (2 sticks) unsalted butter at room temperature,
cut into pieces
1/2 cup semi-sweet chocolate chips
1/2 cup raisins
1/4 cup + 2 tbsp. granulated sugar
Instructions:
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 degrees F (180 C) then reduce to 325 degrees 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.
Source: DianasDesserts.com
Date: August 15, 2002