Mojito Scones

For those that like Mojito Cocktails, you can have those flavor profiles in a scone.

What? MOJITO SCONES! Are they good, you ask?

I must admit. YES, they are!

I added the mojito elements into one of Ina Garten’s Scone recipes.

  First, let’s start off with the recipe for a MOJITO COCKTAIL recipe since this was the inspiration for the Mojito Scones.

Mojito Cocktail

By Bacardi

  

 INGREDIENTS:

12 mint leaves
½ lime, sliced in quarters
2 Tablespoons simple syrup OR 4 teaspoons sugar
Ice
1 ½ oz Bacardi White Rum
Club soda - chilled
Mint and Lime wedge – for garnish

DIRECTIONS:
1. Add 12 mint leaves and ½ lime, sliced in quarters in a tall glass.
2. Pour in 2 Tablespoons simple syrup or 4 teaspoon sugar
3. Muddle ingredients with a muddler.
4. Add ice.
5. Pour in 1 ½ oz Bacardi white rum.
6. Top with club soda.
7. Stir.
8. Garnish with mint and a lime wedge

Check out the Barcardi VIDEO on making a Mojito Cocktail. Cool video and music.

Now to translate this drink into a MOJITO SCONE.

The elements that make it a Mojito Scone are lime, rum, sugar and mint.

First, we’ll start with your basic scone recipe. Then, I’ll embelish the scones with the mojito flavor profile.

MOJITO-RAISIN SCONES
The Barefoot Contessa Cookbook by Ina Garten
Adapted by Carmen Ortiz of Baking is my Zen

   INGREDIENTS:

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt

3/4 pound cold unsalted butter, diced

4 eggs, lightly beaten
1 cup cold heavy cream

Rum-Soaked Raisins:
3/4 cup golden raisins – (dark may be used)
White Rum – add enough to cover raisins

Rum-Mint Syrup:
¼ cup sugar
¼ cup water
6-8 Mint leaves
¼ cup Rum

Rum-Mint Egg Wash:
2 eggs beaten with approximately 1/4 cup Rum-Mint Syrup

Mojito-Sugar Topping:
1 cup sugar
Zest of one lime
6-8 mint leaves, chopped finely (or kept whole and removed before sprinkling)
Pinch of Fleur de Sel, or salt – optional

DIRECTIONS:
Preheat the oven to 400 degrees Fahrenheit.

Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment.

Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces.

Combine the eggs and heavy cream and quickly add to the flour/butter mixture.

Combine until just blended.

Combine the rum-soaked raisins, drained, and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky.

Dump the dough out onto a floured surface and be sure it is well combined.

Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick.

You will see lumps of butter in the dough.

Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles.

Place on a cookie sheet lined with parchment paper.

Brush the scones with the Rum-Mint Egg Wash and sprinkle with the Mojito-Sugar Topping.

Bake for 20 to 25 minutes until the outsides are crisp and the insides are done.

* * MY VARIATION FOR MOJITO SCONES * *

DAY BEFORE BAKING SCONES: Prep raisins, syrup, egg wash and mojito sugar.

Rum-soaked Raisins

• Raisins
• Rum

 Immerse raisins in rum in a bowl. Cover.

Allow to steep overnight.
When ready to bake scones: Drain rum from raisins.
Add raisins to your scone batter.

  Rum-Mint Syrup

•  ¼ cup sugar
• ¼ cup water
• 6-8 mint leaves – must be kept whole
• ¼ cup Rum

 Simple syrup is made of equal parts of sugar and water.

Bring ¼ cup water and ¼ cup sugar to a simmer in a saucepan while stirring. Allow the sugar to dissolve.
Approximate time-3 minutes.
Add the mint leaves and rum to the syrup. Cover.
Allow to steep overnight in fridge.
When ready to bake scones: Remove mint leaves from syrup.
Add about ¼ cup Rum-Mint Syrup (approximate) to egg wash.

Rum-Mint Egg Wash

• 2 eggs 
• ¼ cup Rum-mint Syrup - approximate

 Mix eggs and Rum-Mint Syrup together. Cover.

Allow to steep overnight in fridge.
When ready to bake scones: Brush the Rum-Mint egg wash on each scone.

 Mojito-Sugar Topping

• 1 cup sugar
• Zest of one lime
• 6-8 mint leaves, chopped finely (or leave whole and remove before using)
• Pinch of Fleur de Sel, or salt – optional

 Add sugar, lime zest, mint, and Fleur de Sel in a bowl.

Mix.
Cover and leave on counter overnight.
When ready to bake scones: Mint can be either chopped finely and kept in the sugar OR whole leaves can be removed before use. (I did the latter).
After egg wash is applied on each scone, generously sprinkle each scone with the Mojito-Sugar topping.
Put scones on baking pan (lined with parchment paper) and bake.

RECAP STEPS:

Day 1: Prepare and allow to steep/infuse
Rum soaked raisins
Rum-Mint Simple Syrup
Rum-Mint Egg Wash
Mojito-Sugar Topping

Day 2: Bake Mojito Scones
1. Prepare scones adding in the rum soaked raisins.
2. Brush tops of scones with Rum-Mint Egg Wash.
3. Sprinkle scones generously with Mojito-Sugar Topping.
4. Bake scones.

If you bake this Mojito Scone, let me know how it turned out for you!
You can reach me at bakingismyzen@comcast.net.

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Off to Montauk, New York, June 16, 2010. I look forward to viewing the marinas…love the ambience…so peaceful. Weather forecast indicates showers. That’s ok. For me, the scenery will still be beautiful.

I plan on visiting a Restaurant called Pierre’s in Bridgehampton, NY. Look forward to having their French pastries and enjoying the ambience. The décor is rated ‘excellent’. That’s a must see!

  

Peace in baking,

Carmen

Baking is my Zen…sweet nibbles for the soul