Cinnamon raisin scones with hot buttered rum glaze

Adding to the festive foods for the week, I had a craving for scones this morning. Simple to make, these bite size pasteries are a perfect compliment to your morning coffee that you can snack on all day long.  I decided to make cinnamon raisin scones which I glazed with a hot buttered rum sugar sauce. The flavor is light, sweet and delicious!

Scones are actually really simple to make and I would bet you have all the ingredients on-hand already. Pre-heat your oven to 425 degrees and you are almost done before you even get started.


What you need:

1 cup flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 large egg
3/4 cup milk
A stick of butter (you will use 6 tablespoons)
1 tablespoon cinnamon
1/2 cup raisins

Hot buttered rum glaze:
3 tablespoons butter
Light rum
1/2 cup sugar
In the large bowl, mix your flour, salt, baking powder and sugar. Cut your stick of butter into pea sized chunks and add to the dry mixture and fold to evenly coat all the butter. In your small mixing bowl, combine the egg and cream and whisk together until blended. Pour into the dry mixture and fold together until your dry mix is just moist. Add in cinnamon and raisins and continue mixing until thoroughly moist and blended.

Scoop balls of the mix into a small muffin pan (should make approximately 12 small scones). Pop in the oven for 13-15 minutes and you will be enjoying your scones in no time.

In the meantime, in a small saucepan, melt butter for the buttered rum glaze.  Add in sugar and stir continually over low heat until sugar begins to dissolve.  Add in light rum and let simmer, stirring to keep the rum glaze moving as it thickens up a bit. 

When the scones are done baking, pull from the oven and remove from the muffin pan onto a plate or flat baking pan.  Spoon the glaze over top, coating the scones and let cool for a few minutes.  Enjoy!