I asked my Dad what he would like me to bake in the lead up to Christmas and he promptly answered SCONES. I’ve made scones before (Wholemeal Christmas Spice Scones – Mini Strawberry Scones) but he said he wanted the classic fluffy sultana scone with a twist. I thought alcohol was the answer to this twist – Rum Soaked Sultana Scones. We had ours with clotted cream and a selection of alcohol infused jams (well – tis the season to celebrate!) and they certainly didn’t last very long….
Ingredients For Rum Soaked Sultana Scones
3 shots of rum (roughly 45ml x 3)
400g plain flour (+ a little extra for dusting)
1/2 tsp salt
110g caster sugar (+ a little extra for sprinkling)
3 tsp baking powder
120g unsalted butter
2 medium eggs (already slightly beaten in a small bowl)
75 ml whole milk (+ a little extra for brushing the scones)
2/3 Baking sheets greased or lined with baking paper
a round cookie cutter/top of a tumbler
Makes about 16
Pre heat oven to 220oC
1) In a small bowl pop in your sultanas and rum. Mix well, cover and leave overnight so the sultanas soak up all the alcohol. If you don’t have the luxury of overnight, leave them soaking for a few hours but only use 2 shots of rum.
2) In a large bowl pop in the flour, salt, sugar and baking powder. Mix well with a wooden spoon.
3) Cut your butter into small (1-2cm) cubes and pop them in the large bowl. Using your (clean) hands, mix the butter and flour mixture together, pushing the flour and butter between your fingertips until it all comes together. Once this is done, the mixture should look crumbly.
4) Next pour in the (already beaten) eggs, milk and sultanas. Mix this with a wooden spoon or your hands and, once it has all come together, get your hands back in there to finish the mixing and form it into one big round dough ball.
4) Dust your work surface and rolling pin with the extra flour and plop the dough ball on top. Carefully roll out the dough until it is about 3 cm thick and use your cutter or top of a glass (I used the top of a tumbler – about 6 & 1/2cm diameter) and cut out circles. Place these on your greased baking sheets, spaced a little apart and lightly brush each with some extra milk and a little dusting of extra caster sugar.
5) Pop in the pre-heated oven for 12-15 mins, they will brown a little round the edges and rise slightly. Leave to cool on the baking sheet and then turn out onto a wire rack to cool completely.
Dollop with clotted cream and jam and your rum soaked sultana scones are done!