Last week at the farmer’s market, I picked up some delicious-looking black plums. Did you ever just feel inspired and impulsive? I needed to have them.
I’ve been thinking about making some scones for a while. There’s a place in Fredericksburg, where I live, that makes pretty AMAZING scones – Pinkadilly Tea. A random fact about me: I prefer drop scones over the triangle type. I know that it’s a strange fact, but I think that the drop scones tend to be fluffier in general.
These scones are easy to make and freakin’ delicious!
Rum & Plum SconesCourse: Uncategorized
1 c. organic whole wheat pastry flour, like Bob’s Red Mill
1 c. bread flour (I think this is the secret – don’t skip this ingredient!)
1 1/2 T. organic cane sugar
1 T. baking powder, aluminum-free
1/2 tsp. sea salt
1/4 tsp. baking soda
2 tsp. cinnamon
1/4 tsp. nutmeg
6 T. organic non-hydrogenated shortening, like Spectrum
1/2 c. almond milk, or other non-dairy milk
1/4 c. spiced rum, like Kraken
4 plums, thinly sliced
- Preheat the oven to 425°. Grease a muffin tin with a little organic shortening. This recipe makes 12 scones.
- In a food processor, combine the flour, sugar, baking powder, sea salt, baking soda, cinnamon, nutmeg, and shortening. Process the ingredients until the dough resembles a meal. Add the liquid ingredients and pulse a few times. The dough should look like a thick batter.
- Using a cookie scoop, place one scoop of batter in each muffin tin. Add a few of the sliced plums to the tins and press them down onto the dough. Cover the plums with another dollop of dough and smush it down so that it somewhat covers the fruit.
- Cover each scone with a sprinkle of cane sugar and pop them into the oven for 12-15 minutes.
- These Rum & Plum scones taste AH-MAZING warm and reheat well in the oven. I know that they will quickly become your favorite scones; they are so easy and fast!