{"id":2691,"date":"2012-04-14T15:57:01","date_gmt":"2012-04-14T07:57:01","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2691"},"modified":"2015-03-12T07:10:14","modified_gmt":"2015-03-11T23:10:14","slug":"rum-raisin-scone","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2691","title":{"rendered":"Rum &#038; Raisin Scone For An English Tea Time Snack"},"content":{"rendered":"<p><em><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2695\" title=\"Rum &amp; Raisin Scone 3\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Rum-Raisin-Scone-3.jpg\" width=\"650\" height=\"436\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Rum-Raisin-Scone-3.jpg 500w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Rum-Raisin-Scone-3-300x201.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/em><\/p>\n<p style=\"text-align: justify;\">I found this recipe in my big book of recipes &#8211; probably the easiest one I could find anywhere. It&#8217;s probably the least authentic one too, judging by the unbelievably few steps involved, but an adaptation of it nevertheless turned out a snack that&#8217;s amazingly delectable &#8211; just like the real stuff that I used to buy from Sainsbury back in Durham. \ud83d\ude42<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">I&#8217;ve got on hand another scone recipe which uses double cream as one of the ingredients. Not sure what difference this would make, but I would be curious to give this a try another time.<\/p>\n<p><a href=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Rum-Raisin-Scone.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2693 aligncenter\" title=\"Rum &amp; Raisin Scone\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Rum-Raisin-Scone.jpg\" width=\"500\" height=\"597\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Rum-Raisin-Scone.jpg 500w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Rum-Raisin-Scone-251x300.jpg 251w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><em><\/em><\/p>\n<p><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Self-raising flour: 300g, sifted<\/li>\n<li style=\"text-align: justify;\">Baking powder: 1 tsp, sifted<\/li>\n<li style=\"text-align: justify;\">Salt: 1\/4 tsp<\/li>\n<li style=\"text-align: justify;\">Sugar: 1\/2 tsp<\/li>\n<li style=\"text-align: justify;\">Butter: 40g, softened<\/li>\n<li style=\"text-align: justify;\">Raisin\/sultana\/cranberry: 75g<\/li>\n<li style=\"text-align: justify;\">Milk: 150ml + extra for brushing<\/li>\n<li style=\"text-align: justify;\">Rum essence: 1 tsp<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Preheat oven at 220 degrees.<\/li>\n<li style=\"text-align: justify;\">Mix flour, baking powder, salt and sugar together.<\/li>\n<li style=\"text-align: justify;\">Rub butter into flour till fine breadcrumbs form.<\/li>\n<li style=\"text-align: justify;\">Add raisins, milk and rum essence and mix into a dough.<\/li>\n<li style=\"text-align: justify;\">Roll out dough till about 2-3cm in height onto floured surface.<\/li>\n<li style=\"text-align: justify;\">Cut into rounds with a cookie cutter.<\/li>\n<li style=\"text-align: justify;\">Brush with milk. Bake 12-15min till golden brown.<\/li>\n<li style=\"text-align: justify;\">Serve hot with conserve\/jam\/cream.<\/li>\n<\/ol>\n<p><a href=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Rum-Raisin-Scone-2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2694 aligncenter\" title=\"Rum &amp; Raisin Scone 2\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Rum-Raisin-Scone-2.jpg\" width=\"500\" height=\"638\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Rum-Raisin-Scone-2.jpg 500w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/04\/Rum-Raisin-Scone-2-235x300.jpg 235w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><em><\/em><\/p>\n<p><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">While rolling out the dough onto surface, press lightly onto dough so that it can rise more when it&#8217;s being baked.<\/li>\n<li style=\"text-align: justify;\">Some recipes recommended rolling out a thinner dough and then folding this into half onto itself. This would create a natural break for cutting the scones into half.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Disclaimer<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">There are so many different types of scones according to British tradition &#8211; soda farls, potato scones, girdle scones &#8211; and they come in all shapes, sizes and tastes! This particular recipe bakes the normal commercial round ones commonly found on the shelves of bakeries and supermarkets.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\nMakes 8 small scones<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2691\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>I found this recipe in my big book of recipes &#8211; probably the easiest one I could find anywhere. It&#8217;s probably the least authentic one too, judging by the unbelievably few steps involved, but an adaptation of it nevertheless turned &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=2691\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[46,105],"tags":[229,208,207],"class_list":["post-2691","post","type-post","status-publish","format-standard","hentry","category-bread","category-english","tag-baked","tag-rum-raisin","tag-scone"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2691"}],"version-history":[{"count":13,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2691\/revisions"}],"predecessor-version":[{"id":2697,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2691\/revisions\/2697"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}