Rum Raisin Scones

Some flavor combinations speak for themselves; rum raisin is one of them. Though this recipe requires a bit of preparation (you have to macerate the raisins and get them good and drunk) the baking experience has an interesting perk. As the scones bake the spiced sugar and cream topping caramelizes around the pastry, leaving the baker with little bits of candy to eat once the scrumptious treats have cooled down. Talk about just desserts...

Rum Raisin Scones
Recipe by Michelle Krell Kydd
Yield: Two Dozen

 Ingredients:

•  4 cups all-purpose flour
•  2/3 cup organic cane sugar
•  4 teaspoons baking powder (aluminum-free)
•  1/4 teaspoon sea salt
•  2 tablespoons plus 1 teaspoon cassia cinnamon (Chinese Tung-Ting variety)
•  2 teaspoons ground green cardamom
•  2/3 cup unsalted sweet butter (chilled)
•  2 large organic eggs (beaten)
•  1 cup heavy whipping cream plus 2 tablespoons Mexican vanilla extract (for wet scone mixture)
•  1/3 cup heavy whipping cream plus 1 tablespoon Mexican vanilla extract (for brushing hand-formed scones)
•  6 ounces Thompson seedless raisins (organic, jumbo)
•  1 1/2 cups light rum plus 1 tablespoon Mexican vanilla extract (for soaking the raisins)
• For topping: 1/4 – 1/2 cup Spiced Vanilla Sugar from The Savory Spice Shop. To make your own mix 1/2 teaspoon cassia cinnamon, 1/8 tsp ground green cardamom, a pinch of ground allspice and a pinch of mace with 1/2 cup organic turbinado sugar.

Instructions:

•  The day before you bake the scones, fill a mason jar with raisins, vanilla and rum (just enough to cover the raisins). Keep in the refrigerator for 24 hours. Strain and reserve the rum for future infusions.
•  Line two cookie sheets with parchment paper and set aside.
•  Preheat oven to 375 degrees, dividing racks into thirds.
•  In a large bowl, combine sifted flour, sugar, spices, baking powder and salt.
•  Put butter on a cutting board and cut lengthwise, forming halves. Half the halves and cut into quarters. The bits of butter should look like square buds.
•  Add butter to dry ingredients, coating well. Pinch each bud into flat petals and incorporate butter into dry ingredients until mixture resembles coarse crumbs.
•  In a small bowl, beat egg and vanilla. Incorporate cream (do not beat cream, gently mix). Add rum soaked raisins.
• Gently mix dry ingredients with wet ones by hand.
• Form scones by hand and place on parchment-lined cookie sheets. 12 scones (4 rows of 3) will fit on each of the baking sheets. 
• Brush the tops of the scones with vanilla infused cream. Sprinkle each scone with spiced sugar.
• Bake at 375 degrees for 15-20 minutes, moving trays form top to bottom and reversing when half done to ensure even baking. The bottom of the scones should be a light tan when they are done. Serve scones warm or set on cooling racks and refrigerate/freeze for future use.

Notes:
Mexican vanilla has a rich and creamy quality that is well suited to spiced pastry. Spiced Vanilla Sugar from the Savory Spice Shop is preferred as a topping for these scones. Photograph of scones by Michelle Krell Kydd, editor of Glass Petal Smoke.

Celebrating Spring: Cherry Cream Scones

As April draws to a close spring comes into its own. Trees flower overnight and the landscape is dotted with pointillist bursts of color. Life isn’t content to simply stir; it emerges everywhere and proclaims its fertility. This is a time to observe change and allow the muse to roam freely.

There is a row of cherry trees in Hastings-on-Hudson that locals know well. It is situated on the corner of Broadway and Villard, and is within walking distance of the Old Croton Aqueduct. The blossoming trees speak to the curiosity of children, who can reach bloom-laden branches and sit in clefts formed between sturdy branches and trunks. When you hear their peals of laughter you know that the cherry blossoms are at their peak and it won't be long before a carpet of pink confetti adorns the grass lawn.

In honor of spring (and the peak flowering of cherry blossoms in the Northeast) Glass Petal Smoke offers an indulgent recipe for Cherry Cream Scones. They can be eaten plain or served warm with a dollop of vanilla ice cream.

Cherry Cream Scones
Recipe by Michelle Krell Kydd
Yield: 10

Ingredients:
· 2 cups all-purpose flour
· ⅓ cup granulated sugar
· 2 teaspoons baking powder
· ⅛ teaspoon salt
· ⅓ cup chilled, unsalted butter
· 1 large egg (beaten)
· 2 teaspoons Penzeys double vanilla (or 4 teaspoons regular vanilla)
· ½ cup heavy whipping cream
· 3 ounces dried Montmorency cherries

For the Topping:
¼ teaspoon China cassia cinnamon blended with ½ cup turbinado sugar

Equipment:
· parchment paper
· two cookie trays
· measuring cups
· measuring spoons
· large mixing bowl
· small mixing bowl
· flour sifter
· silicone spatula for mixing
· cutting board
· chef’s knife

Instructions:
· Preheat oven to 375 degrees, dividing racks into thirds.
· In a large bowl, combine sifted flour, sugar, baking powder and salt.
· Put butter on a cutting board and cut lengthwise, forming halves. Half the halves and cut into quarters. The bits of butter should look like square buds.
· Add butter to dry ingredients, coating well. Pinch each bud into flat petals and incorporate butter into dry ingredients until the mixture resembles coarse crumbs.
· In a small bowl, beat egg and vanilla. Incorporate cream (do not beat cream, gently mix). Add dried cherries.
· Gently mix dry ingredients with wet ones by hand.
· Form 10 mini scones by hand and place on parchment lined cookie sheets. Sprinkle each scone with cinnamon sugar.

Bake at 375 degrees for 12-15 minutes, moving trays form top to bottom and reversing when half done, to ensure even baking. Serve scones warm or set on cooling racks and refrigerate/freeze for future use.

Notes:

Hastings-on-Hudson is located in New York's Westchester County. To learn more about its colorful history visit The Hastings Historical Society website.

The Old Croton Aqueduct is enjoyed by runners, hikers and bikers alike. It is a paradise for fragrance lovers in springtime. Friends of the Old Croton Aqueduct is a not-for-profit organization run by volunteers. You may purchase a map of the trail for $5.75 or receive one with a paid membership of $20 (tax-deductible). The Old Croton Aqueduct is accessible by car or by train (Metro North Hudson line). Complete details are available on the Friends of the Old Croton Aqueduct website.

Photo of cherry trees on Broadway and Villard by Michelle Krell Kydd.