Iced rum-raisin tea biscuits from Baking by Flavor: A Collection of Over 250 Luscious Desserts Arranged by Flavor--From Chocolate and Vanilla to Lemon and Buttercrunch (page 458) by Lisa Yockelson

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Golden oatmeal sprinkle

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on August 14, 2021

    Update: These handled being frozen and baked direct from the freezer just fine and needed only an additional couple of minutes in the oven.

  • ashallen on August 02, 2021

    Very nice, rich scones. Not super-moist or sweet and they split nicely so more of a biscuit vs. cake vibe, which I like. Spice flavors are in the background and there are lots of raisins so overall they come across as a different kind of raisin scone. I skipped the rum icing but could see how it would add sweetness and moisture for those who'd like something stickier. Instead I pressed a layer of demerara sugar on top before baking and that both worked well and added some crunch. Author notes dough might be sticky but mine was actually a bit dry and needed some extra kneading to hold together. She also notes that these tend to scorch on the bottom. I used an insulated cookie sheet without parchment paper - no scorching and no problems removing from sheet. Recipe makes *a lot* of scones (16 big ones) and they're best when fresh - I froze a bunch of them unbaked for a future treat.

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