Combine raisins and rum in small bowl; stir well and let stand for at least 3 to 5 hours or overnight. Drain, reserving liquid, and turn raisins into blender or food processor. Process on high, adding back liquid as needed to make a smooth paste.
Combine flour, sugar, salt and baking powder in large mixing bowl. Add butter and work by hand until mixture forms medium to large crumbs. In small bowl, beat eggs with milk and vanilla; add to dry mixture, a little at a time, tossing after each addition until dough forms.
Stir in dried cranberries until distributed evenly throughout batter; then, add rum-raisin paste and mix together well. Scoop dough by tablespoonfuls onto ungreased baking sheet pan or turn onto floured work surface and shape to 3/4-inch thick, adding flour as needed until mixture can be cut with a biscuit cutter. Arrange on baking sheet and bake at 400°F for 15 to 20 minutes until golden brown and done.
Note: King Arthur all-purpose flour, Plugrá European-Style® unsalted butter, and Nielsen Massey vanilla extract are recommended.
- 3/4 Cup California natural raisins
- 1/2 Cup light rum
- 4 Cups all-purpose flour
- 1/4 Cup sugar
- 11/4 Teaspoons salt
- 5 Teaspoons baking powder
- 2/3 Cup unsalted butter*, cut in cubes and chilled
- 2 eggs
- 1 Cup milk
- 1 Teaspoon vanilla extract
- 1 Cup dried cranberries
- 11/2 Cups sifted powdered sugar
- 4 Tablespoons orange juice
- 1/2 Teaspoon vanilla extract