Friday, May 7, 2010

Orange Rum Raisin Scones

1 1/2 C. flour, all purpose ($.15)
1 1/3 C. oats ($.10)
1/3 C. brown sugar ($.10)
1/3 C. granulated sugar ($.10)
1 T. baking powder ($.05)
1/3 C. margarine ($.25)
1 tsp. rum extract ($.25)
1-2 tsp. orange zest ($.10)
1/2 tsp. almond extract ($.10)
1/2 C. orange juice ($.30)
1 egg ($.07)
3/4 C. plump raisins, lightly chopped (any variety - I like crimson or golden) ($.50)

In a large mixing bowl, combine flour, oats, sugars, cinnamon, and baking powder. Cut in margarine til mixture resembles fine crumbs. Beat egg into juice and extract. Stir milk mixture into the crumbly flour mixture. Fold in raisins. Place dough on a flour surface and knead 6 times.

*On a greased baking sheet, form dough into an 8" circle, score the dough into 8 pie-shaped wedges. Drizzle with glaze if desired, listed below.*

**For mini-scones - divide dough in half and form dough into an 5" circle, score the dough into 6-8 pie-shaped wedges. Drizzle with glaze if desired, listed below.**

Bake at 375 for 20-23 minutes.

While dough is still warm, break into wedges.

Yields = 8 scones
Cost: $2.07 or $.25 per scone


1/3 C. powdered sugar
1-2 T. orange juice or milk
1/4 tsp. rum extract

Mix well to combine, mixture should be thin. Pour over just warm scones.

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