Cinnamon Rum Raisin Scones
They are a kicked up version of cinnamon toast, is all I can think to describe these scones. One is certainly not enough!
Make sure the butter is REALLY cold. It will result in higher, lighter, flakier scones.
I often take the butter out of the refrigerator and cut it into small pieces then place it in the freezer while I prepare the rest of the recipe to get it extra cold. It does really make a difference.
2 cups flour
¼ cup brown sugar
3 teaspoons baking powder
1 teaspoon salt
½ cup butter (cold)
¼ cup whole milk
¼ teaspoon vanilla bean paste
½ teaspoon rum emulsion (or rum extract)
¼ teaspoon cinnamon extract
1 teaspoon cinnamon
½ cup raisins (if raisins are dry, microwave with a teaspoon water to plump them up first)
Mix together flour, sugar baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk and flavorings along with 2 eggs. Mix until blended. Knead on a floured surface and cut into desired shapes.
Bake at 400 degrees for 12-15 minutes
Cool scones completely before icing
Cinnamon Icing Recipe
1 cup powdered sugar
1 teaspoon corn syrup
½ teaspoon cinnamon
5 drops cinnamon extract
2 teaspoons water
6 drops white Americolor food coloring
Mix sugar, syrup, flavorings and water along with food coloring until creamy. Add a drop at a time more water if needed until you get a smooth consistency.
Pipe icing on cookies with a piping bag, then sprinkle with a cinnamon sugar (¼ cup sugar mixed with 1 teaspoon sugar)
This is the same icing I used on these Cinnamon Raisin Cookies, it was so good, I had to make another batch and create another cinnamon raisin recipe for it.