The scone, that Scottish specialty.  It’s pronounced “scon” if you’re Scottish and “scone” pretty much everywhere else.  Oatmeal, a grain that thrives in wet Scottish soil, is a traditional ingredient.  Currants or raisins are traditional, too.  Scones used to be cooked in one large mass on a griddle, or “girdle” as the Scots have it, before home ovens became a thing.  This gigantic scone would then be cut into squares or triangles.  The scone is related to the biscuit and similar pastries with names like “fatty cutties,” “fat rascals,” and “singin’ hinnies.”  According to a post on The Old Foodie, the singing in the name is a reference to the sizzle on the griddle, along with the local dialect for honey, although honey as a term of endearment rather than descriptive of any ingredient.  The site quotes a 19th century source which notes that singin’ hinnies were served “fizzing hot, with a glass of rum emptied over a dish of them.”  In this spirit, I offer the following recipe.

Rum Raisin Scones

Scones are a great breakfast food, especially if there is some heft to them.  That’s where oatmeal, soaked raisins, and yogurt come in, adding not only nutritional points, but making a moist scone that keeps longer.  And these have enough booziness to make you feel just a little bit naughty.  Cheers!  Makes 8 scones.


  • ¾ cup raisins
  • ¾ cup dark rum
  • 2 cups flour
  • ⅓ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup cold unsalted butter (1 stick), cut into approximately ½” pieces
  • 1½ cups old-fashioned rolled oats
  • ¾ cup plain whole-milk yogurt
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla

Rum glaze

  • ½ cup confectioners’ sugar
  • Pinch salt
  • ¾ teaspoon dark rum
  • ½ teaspoon vanilla  
  • 1 teaspoon water

In a small saucepan over medium-low heat, bring raisins and rum to a simmer; cover and turn down to low.  Simmer gently for 25 minutes. Remove from heat and drain raisins over a small bowl (if you let raisins soak for too long, they will absorb all the liquid, which you will need later for the scones).  Set raisins aside to cool. You should have a few tablespoons of liquid left over; reserve and cool this.

Preheat oven to 375°.  Line a large baking sheet with parchment paper.                

Prepare dry ingredients:  In a food processor, pulse together the flour, sugar, baking powder, baking soda, salt, and spices.  Add butter and pulse until butter is the size of small peas, being careful not to overprocess.  Empty mixture into a large bowl.  (Alternately, forego the food processor and mix the dry ingredients together in a large bowl by hand, then cut in the butter with a pastry cutter or rub in gently and quickly with your fingers, taking care that the butter does not get too soft.)  Add oats and toss mixture together.

Prepare wet ingredients:  Place yogurt in a small bowl or large measuring cup, and blend in egg, 1½ tablespoons cooled leftover rum, and vanilla.

Add wet ingredients to dry, stirring with a wooden spoon until mixture just starts coming together.  Fold in raisins, being careful not to overmix.  You should be able to form ingredients into a rough ball; knead gently in bowl for a few seconds, just until dry ingredients are incorporated.  Turn dough out onto prepared pan, pressing and patting gently into a disc about 9” across.  Slice disc into 8 triangles but do not separate pieces. Bake for about 25 minutes or until surface has begun to brown only slightly.  Cool on the pan for about 10 minutes, then reslice into individual pieces, transferring each scone to a cooling rack.  Cool completely.

Make the rum glaze:  Sift confectioners’ sugar and salt into a small bowl.  Whisk in remaining ingredients with a fork until smooth.  Drizzle over cooled scones.  Allow glaze to set for about 10 minutes.  Scones can be stored for up to 2 days in an airtight container or sealed in individual plastic bags.  Freeze for longer storage.  



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