Oatmeal Scones
Cereal scones enriched with rum-soaked raisins for a deeper, more fragrant aroma.
Ingredients
cake flour
200g
baking powder
2tsp
ground cinnamon
1/2tsp
unsalted butter (cut into 1cm pieces and chilled in the fridge)
85g
refined sugar
50g
rolled oats
50g
raisins (soaked in hot water until soft, drained, sprinkled with rum, and chopped)
30g
rum
a pinch
egg
1/2
milk
70ml
cake flour (for dusting)
to taste
Instructions
1
Prepare the Ingredients
Soak the raisins in hot water until soft, then drain and sprinkle with rum. Sift together the cake flour, baking powder, and ground cinnamon. Cut the butter into 1cm pieces and chill in the fridge.
2
Mix the Flour and Butter
Chop the rum-soaked raisins. Sift the flour mixture again into a bowl, then rub the butter in with your fingers until crumbly. Add the refined sugar and lightly mix by hand. Add the oats, rum, and raisins, and mix until evenly combined.
3
Add the Egg and Milk
Whisk together the egg and milk in a small container, then pour into the bowl and mix with a spatula. Once no loose flour remains, shape the dough into a disc. Wrap in plastic wrap and chill in the fridge for 1 hour.
4
Shape and Bake
Preheat the oven to 180°C. Dust the work surface with flour, roll the dough out to a 2cm-thick square, cut into 4 equal squares, then cut each diagonally into triangles. Line a baking tray with a silicone baking mat, arrange the scones with gaps between them, and bake for 15–20 minutes.
