And whilst, I did use the rum in the first round, it was a little on the heavy side. So, it was into the booze cupboard for a scout around. As it turns out, I have a fair bit of spiced rum. Even some of my own that I first made a few years ago for 31 Dover. It’s still a bloody good recipe and perfect for this bake.
Other rums that will be perfect are any of the Old J range (the Cherry could be really delicious, especially if you added some sliced glace cherries to the recipe), Chairman’s Reserve or Pusser’s Spiced. There are plenty of options out there for you.
When it comes to scones, it’s also worth noting that I use a Good Housekeeping recipe that includes egg. My mum did, so I do too, and I’ve still got notes in the battered book at home from her, because the recipe didn’t include any fruit. I like scones to be rich, biscuity, and only in need of a thick slather of butter when they’re still warm. Of course, if you want to add jam or cream, go for it. For me, food and memory are linked and all I need is one of my mum’s warm from the oven scones, and a block of proper salted butter to bring back memories.
Oh and don’t worry if you don’t have a rolling pin. Pretty sure my mum used a milk bottle, or a wine bottle when stuck without, or even just press them out with your hands. They’re not going to last very long, so they don’t need to be perfect!
Spiced Rum & Ginger Scones
- 500 g Self-raising flour plus extra to dust
- 150 g Butter softened, cut into small pieces
- 80 g Caster sugar I prefer golden as it's unrefined, but whatever you've got handy
- 2 large egg
- 75 g Raisins or Sultanas or mixed fruit if you prefer
- 25 g Crystallised ginger finely diced
- 2-5 tbsp Milk if needed
- 50 ml Spiced rum of your choice
- Grated zest of one orange
Before baking set aside an hour or so to soak the fruit. The longer the better.
Add the raisins/sultanas and ginger to the rum and leave to one side.
Overnight is best if you can.
When ready to bake, preheat your oven to 220ºC (Gas Mark 7).
In a bowl add your flour, sugar and butter.
Rub the butter into the dry ingredients until it looks like breadcrumbs.
Add the fruit (reserve the remaining rum), zest, and the eggs (beaten).
Start to bring the mixture together into a sticky dough.
If it's a little dry, add some milk.
Flour your worksurface, roll out the dough and cut into rounds.
I'm lazy and use a mug as a template.
Pop the rounds onto a baking sheet. Paint with the remaining rum (which will actually be more like a sticky syrup).
Pop the scones into the oven for 10-15 minutes.
You want them to be golden brown and crisp on both the top and the bottom.
Pop them onto a rack to cool - or be greedy like me and immediately slather them with butter and burn your mouth!
Adapted from Good Housekeeping