Chocolate Chip Rum Raisin Scones - cooking recipe

Ingredients

3 cups all-purpose flour
3 large eggs
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons white rum
1/3 cup buttermilk or 1/3 cup plain yogurt
8 ounces unsalted butter (at room temperature cut into pieces)
1/4 cup granulated sugar, plus
2 tablespoons granulated sugar
1/2 cup semi-sweet chocolate chips
1/2 cup raisins

Preparation

In a large bowl, mix flour, baking powder and salt, and set aside.
Line a cookie sheet with parchment paper.
With an electric mixer on medium-low speed, beat butter until creamy.
Add sugar and beat 3 to 5 minutes until pale and fluffy.
Add eggs one at a time, beating well after each addition.
Scrape down sides of bowl and reduce speed to low.
Add flour mixture-mix only until blended. Scrape down sides of bowl again.
Add buttermilk or cream (or yogurt, if using) and mix only until blended.
Add vanilla and rum, and stir in chocolate chips.
Fold in raisins.
Using ice cream scoop, scoop 1/3 cupfuls of dough onto parchment lined cookie sheet 2 inches apart.
Bake 12 minutes at 350\u00b0F (180\u00b0C) then reduce to 325\u00b0F (160\u00b0C) and bake 10-13 minutes longer.
Watch them closely, you only want them a pale color.
Note: If desired, you can freeze the scoopfuls of dough until ready to bake.