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Spiced Rum & Ginger Scones

Make your everyday scone, just a little boozier!
Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Author Charlie H-S

Ingredients

  • 500 g Self-raising flour plus extra to dust
  • 150 g Butter softened, cut into small pieces
  • 80 g Caster sugar I prefer golden as it's unrefined, but whatever you've got handy
  • 2 large egg
  • 75 g Raisins or Sultanas or mixed fruit if you prefer
  • 25 g Crystallised ginger finely diced
  • 2-5 tbsp Milk if needed
  • 50 ml Spiced rum of your choice
  • Grated zest of one orange

Instructions

  1. Before baking set aside an hour or so to soak the fruit. The longer the better.
  2. Add the raisins/sultanas and ginger to the rum and leave to one side.
  3. Overnight is best if you can.
  4. When ready to bake, preheat your oven to 220ºC (Gas Mark 7).
  5. In a bowl add your flour, sugar and butter.
  6. Rub the butter into the dry ingredients until it looks like breadcrumbs.
  7. Add the fruit (reserve the remaining rum), zest, and the eggs (beaten).
  8. Start to bring the mixture together into a sticky dough.
  9. If it's a little dry, add some milk.
  10. Flour your worksurface, roll out the dough and cut into rounds.
  11. I'm lazy and use a mug as a template.
  12. Pop the rounds onto a baking sheet. Paint with the remaining rum (which will actually be more like a sticky syrup).
  13. Pop the scones into the oven for 10-15 minutes.
  14. You want them to be golden brown and crisp on both the top and the bottom.
  15. Pop them onto a rack to cool - or be greedy like me and immediately slather them with butter and burn your mouth!

Recipe Notes

Adapted from Good Housekeeping