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.
- 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