Rumtopf Scones Recipe (Easy)

Method9 steps

1. 1

   Step 1: Preheat the oven to 200°C /400°F. Line a baking sheet with parchment or a suitable baking mat.

2. 2

   Step 2: Mix 100 g medium-diced apple, 1 tsp ground cinnamon and the 60 ml apple-soak rum. Set aside while preparing the dough, stirring occasionally; retain this soaking liquid with the apples.

   Uses 60 ml ready spiced rum for apple soak · 100 grams apple (medium diced) · 1 teaspoon ground cinnamon

3. 3

   Step 3: Whisk 250 g dough flour, 75 g dough sugar, ½ tsp salt and 2½ tsp baking powder. Grate 115 g cold butter and work it into the dry mixture with fingers, forks or a pastry cutter until crumbly. Refrigerate or freeze briefly while mixing the wet ingredients.

   Uses 250 g flour for scone dough · 75 grams sugar · ½ teaspoon salt · 2 ½ teaspoon baking powder · 115 grams butter (refrigerated, but frozen is best!)

4. 4

   Step 4: Whisk the large egg (1 large) with 60 ml dough buttermilk and 1 tsp vanilla. Drizzle over the prepared cold crumbs, then add the prepared apple mixture with its retained rum-soaking liquid.

   Uses cinnamon apples with their 60 ml rum-soaking liquid · cold buttery dry crumbs · 60 ml buttermilk for dough · 1 teaspoon pure vanilla extract · 1 large egg

5. 5

   Step 5: Gently bring the mixture together by hand just until combined. Transfer to a surface lightly dusted with the separate extra flour; avoid overworking the dough.

   Uses combined wet apple-scone mixture · Extra flour as needed to dust the shaping surface

6. 6

   Step 6: Pat into an 8-inch /20 cm round disk. Cut into 8 wedges and transfer them to the prepared tray.

   Uses gently combined apple-rum scone dough

7. 7

   Step 7: Refrigerate or freeze the shaped wedges for 15 minutes to firm the butter before baking. Do not skip this cold rest.

   Chill scone wedges · 15 minUses eight shaped scone wedges

8. 8

   Step 8: Brush the chilled wedges with the separate extra buttermilk. Bake on the middle rack at 200°C /400°F for 18–26 minutes until the edges are golden and the tops are starting to brown. Remove from the oven.

   Bake scones · 26 minUses chilled scone wedges · Extra buttermilk as needed to brush scones before baking

9. 9

   Step 9: Mix 25 g glaze powdered sugar with the separate 1 tsp glaze rum. Add a little separately supplied extra glaze rum only if needed for drizzling consistency, then drizzle over the baked scones.

   Uses baked apple-rum scones · 25 grams powdered sugar · 1 tsp ready spiced rum to start glaze · Extra ready spiced rum only as needed to adjust glaze