Orange & Whiskey Infused Fruit Scones


A classic tea-time staple, brought up today with the tempting addition of Jack Daniels bourbon soaked golden raisins.  Substitute the bourbon with orange juice if you prefer.

Makes 6


  • 50g golden raisins soaked for at least an hour in 25ml Jack Daniels or orange juice
  • 225g self-raising flour
  • 75g butter, cut into cubes
  • 50g golden caster sugar
  • 1 orange, zest only
  • 4 tbsp milk
  • 1 egg


Sieve the flour into a bowl, add the butter and rub into the breadcrumbs until it resembles b=fine breadcrumbs.  Stir in the sugar and orange zest.

Drain raisins and add to mixture, stir until evenly distributed.  Make a well in the centre.

Stir the milk into the dry ingredients to form a soft dough.

Once incorporated, turn the dough out onto a lightly floured surface and knead lightly.

Wrap in cling film and leave to rest in the fridge for 30 minutes

Roll out on a floured surface, to a 3cm thickness and use a cutter to cut 8 scones, re-roll if needed.

Place on a baking tray, lined with greaseproof paper

Whisk the egg and brush on top of the glaze to glaze

2, 3, 4 and 5 oven AGA:  Place in roasting oven on 3rd shelf, for approximately 10-12 minutes until golden brown and risen – turn after 8-10 minutes to even the browning

Conventional: Cook in preheated oven 200oC /190OC fan/gas mark 6, for approximately 12-15 minutes until golden brown and risen

Recipe by Ben Barthorpe of University College Birmingham