Rum ‘n Raisin Scones with Dark Chocolate Butter

Rum ‘n Raisin Scones with Dark Chocolate Butter

by | Jun 3, 2020 | 0 comments

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These Rum ‘n raisin scones are served with dark chocolate butter, perfect for teatime or anytime!

I received the recipe for these rum ‘n raisin scones with dark chocolate butter from my chef student days. I’d make a huge batch every morning for the restaurant and people would come from all over Stellenbosch to order them – they were that famous! The dark chocolate butter is an excellent accompaniment and can be used on anything from warm bread to muffins!

Rum ‘n Raisin Scones with Dark Chocolate Butter

Rum ‘n Raisin Scones with Dark Chocolate Butter
Yields 12
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
30 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
12
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 75g raisins
  2. 125ml (½ cup) rum
  3. 150g The Kate Tin Dark Baking Chocolate Chips
  4. 500g cake flour
  5. 150g salted butter, chilled
  6. 70g castor sugar
  7. 15ml (1 tbsp) baking powder
  8. 3 large eggs
  9. 160g sour cream
  10. DARK CHOCOLATE BUTTER
  11. 125g salted butter, softened
  12. 125g The Kate Tin Dark Baking Chocolate, melted and cooled
  13. zest of 1 orange
Instructions
  1. Preheat the oven to 180 degrees celsius (160 fan forced).
  2. Start by soaking the raisins in the rum for at least 1 hour or until there is no more liquid left and they are swollen and plump.
  3. Sift the dry ingredients together.
  4. Grate in the cold butter and rub it into the dry ingredients to form a rough shaggy mixture with large crumbs (there should be large chunks of butter).
  5. Combine the eggs and cream and whisk.
  6. Cut the wet ingredients into the dry ingredients using a butter knife until the dough just comes together (don’t overwork it).
  7. Add the rum-soaked raisins then flatten the dough out onto a lightly floured surface using your hands, shape it into a round then score into pieces using a knife.
  8. Place on a lined baking tray, brush with a little milk and bake in a preheated oven for 45 - 50 minutes or until golden.
  9. Place the butter, melted chocolate and orange zest in a bowl and cream until light and fluffy.
  10. Serve the scones with the chocolate butter.
Notes
  1. TIP: If a recipe calls for sour cream, you can always substitute it with buttermilk or full cream yoghurt.
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calories
0
fat
0g
protein
0g
carbs
0g
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The Kate Tin https://thekatetin.com/