Chocolate Chip Rum Raisin Scones

Directions

1. 1
   In a large bowl, mix flour, baking powder and salt, and set aside.
2. 2
   Line a cookie sheet with parchment paper.
3. 3
   With an electric mixer on medium-low speed, beat butter until creamy.
4. 4
   Add sugar and beat 3 to 5 minutes until pale and fluffy.
5. 5
   Add eggs one at a time, beating well after each addition.
6. 6
   Scrape down sides of bowl and reduce speed to low.
7. 7
   Add flour mixture-mix only until blended. Scrape down sides of bowl again.
8. 8
   Add buttermilk or cream (or yogurt, if using) and mix only until blended.
9. 9
   Add vanilla and rum, and stir in chocolate chips.
10. 10
    Fold in raisins.
11. 11
    Using ice cream scoop, scoop 1/3 cupfuls of dough onto parchment lined cookie sheet 2 inches apart.
12. 12
    Bake 12 minutes at 350°F (180°C) then reduce to 325°F (160°C) and bake 10-13 minutes longer.
13. 13
    Watch them closely, you only want them a pale color.
14. 14
    Note: If desired, you can freeze the scoopfuls of dough until ready to bake.