Small Batch Rum Raisin Coconut Scones

Make your own buttery and flaky rum raisin coconut scones at home. They have a golden brown crust, tender crumbs, and just the right amount of sweetness. These small batch scones are perfect with the morning coffee.

I have never been a huge fan of scones. They are just okay. That’s because I have had sI have never been a huge fan of scones. They are just okay. That’s because I have had some dry, tasteless ones. I became a scone convert when I started making my own. Believe it or not, the best scone I have ever had was THE FIRST one I ever made. It was truly the best scone I had ever put in my mouth! The moon and stars must have aligned just right the day I created my masterpiece, because I have not been able to exactly duplicate that scone since. 

How was it the best? The crust as perfectly golden and flaky while the inside was lightly sweet and buttery with crumbs that just melted in my mouth. My son and I could not get enough! Unfortunately, I made a tiny test batch, which to our disappointment, was scoffed up much too quickly.

These scones are not an exact replication my masterpiece but they are pretty darn good!!! The rum soaked raisins provide sweetness and a little zing. When you have rum and raisins, you need coconut too, right? Adding it was a no-brainer. They are a perfect threesome!

I like small batch baking. During summer, I like to whip up these small batch muffins. Since scones are best eaten the day of, they are ideal for small batch baking too. The recipe yields four scones, easy enough to polish off in one day. But should they require storing, keep in an airtight container at room temperature for three days, or refrigerate for five. 

To reheat, pop them in a preheated 300° F oven for 5 or so minutes or microwave for 15 seconds.

Scones are not complicated to make and require just minutes to mix by hand. However, there are couple of rules to keep in mind to prevent them from becoming dense, dry, and tasteless. If you are experienced with making scones, you would probably agree with what I call “scone sins” to abstain from. 

What to avoid when making scones:

• Avoid over-mixing and over-working the dough. Doing so develops gluten, resulting in dense, and tough scones. Like making biscuits, work the dough just until it comes together. Then knead it a couple times before shaping and cutting into wedges.
• Avoid over-baking, which will result in dry, stick to the roof of your mouth scones. Remove the scones and check for doneness sooner rather than later. These scones bake between 16-20 minutes. It’s better checked at the 16 minute mark as opposed to the 20 minute mark. I always favor on the side of underdone versus overdone.

Recipe highlights:

• Presoak the raisins in rum ahead of time. Drain and pat dry before use.
• Work the chunks of butter into the flour mixture using a pastry cutter or two knives.
• Add raisins and coconut flakes.
• Add cream, egg, and vanilla mixture using a fork to mix. 
• When the dough holds together with the squeeze of your hand, dump onto a floured work surface.
• Knead a couple of times.
• Shape into one 7-inch x 4-inch parallelogram-ish shape (as seen in the below).
• Cut into 4 wedges and place on a parchment lined or prepared baking sheet.
• Brush with heavy cream.
• Bake at 400° F for 16-20 minutes.
• Serve warm or room temperature.
• See recipe card below for detailed instructions.

How to make rum raisins?  

Place the raisins in a small bowl. Add enough rum to completely cover. Let stand for overnight or longer for a more intense flavor. 

Do I need to soak the raisins? 

For tender, plump raisins in your scones, start with tender and plump raisins. I recommend soaking as some raisins tend to dry out sitting in the packages. If you prefer not to use rum, quickly rescontitute the raisins in juice or water. Soak raisins in hot apple juice, white grape juice, orange juice, or water for 15 minutes. Drain and thoroughly pat dry. The raisins are ready to use. 

What is the role of egg yolk?

This recipe uses just 1 egg yolk. It adds moisture, leavening, rich flavor and velvety texture to the scones.  

What does cornstarch do for scones?

Cornstarch is added to the flour mixture in this recipe. It acts as a tenderizer. Liquid causes gluten development as the flour absorbs it. Cornstarch absorbs some of that liquid, leaving less liquid for the flour. This in turn, reduces some of the gluten development. It all translates to more tender scones!

Why keep everything cold?

Keeping the butter cold is the key to flaky scones. Butter creates steam pockets as it melts in the oven, creating lift and layers. In order to keep the butter cold, keep the remaining ingredients cold until you are ready to use them. Freeze for 20-30 minutes to firm up the butter prior to baking. Freezing also allows the dough to rest and relax the gluten.

If you are not a raisin lover, don’t let that stop you from trying this out. Swap out the raisins for something you do like. How about dried cranberries? Take the fresh route and add fresh blueberries or raspberries. It is such a treat to make scones that you won’t find at your local shops.

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Recommended supplies:

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• A pastry mat is not necessary but it helps prevent the dough from sticking to the work surface. This one is non-slip silicone.
• Use your hands or a pastry cutter for working the cold butter into the flour.
• A bench cutter helps with scraping the dough of the work surface.
• This baking sheet has corrugated surface, which promotes air circulation, quick release, even baking

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