Irish Whiskey, Zante Currant and Golden Raisin Scones

By Carla Cubert, Second Place, Pastry Chicago Amateur/Student Scone Competition
Tangy currants and sweet raisins pair perfectly with Irish whiskey in these scones.
  • Yields 24 scones
  • Details


    • 4 1/2 cups pastry flour
    • 1/2 cup sugar
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 1/2 tablespoon ground nutmeg
    • 1 teaspoon whole caraway seeds
    • 3/4 cup unsalted butter*, cut in 1-inch cubes and chilled
    • 3/4 cup California golden raisins
    • 1 cup California Zante currants
    • 3 tablespoons Irish whiskey
    • 2 eggs
    • 3/4 cup cold heavy cream
    • 1 tablespoon finely grated fresh lemon zest
    • 1 teaspoon vanilla extract
    • 2 tablespoons finely chopped candied lemon peel
    • Milk, as needed
    • Coarse sugar, as needed


    Sift pastry flour, sugar, baking powder and salt together into large bowl; stir in nutmeg and caraway seeds. With pastry blender, cut in cold butter until mixture resembles coarse crumbs with small chunks of butter still visible. Chill for 1 hour. Meanwhile, measure raisins and currants into small bowl; stir in whiskey and let stand, 15 minutes.

    Whisk eggs together with heavy cream, lemon zest and vanilla; stir into chilled flour-butter mixture just until dough forms. Add raisins, currants and whiskey together with candied lemon peel and mix just till fruit is incorporated. Shape dough into flattened rectangle; wrap and chill at least 1 hour more.

    To bake, preheat oven to 350°F and line half-sheet pan with parchment paper. Unwrap dough onto lightly floured work surface and roll to 3/4-inch thick. Cut 3 X 4 into twelve 4-inch squares and divide diagonally to make 24 triangular scones. Arrange on prepared pan; brush tops with milk and sprinkle with coarse sugar.

    Bake at 350°F for 20 to 25 minutes until golden brown. Remove from pan and serve warm or cooled, as desired.

    Note: King Arthur pastry flour, Plugrá European-Style® unsalted butter, and Nielsen Massey vanilla extract are recommended.

    Nutrition Facts Per Serving

    Calories 200 (40% from fat); Total Fat 9g (sat 5g, mono 3g, poly 0g, trans 0g ); Cholesterol 45mg; Protein 3g; Carbohydrate 27g; (Dietary Fiber 2g; Sugars 12g; ); Iron 1mg; Sodium 120mg; Calcium 63mg; Potassium 174mg

    This recipe is found in the following categories:

    Special Diet

    One Response

    1. Mark Pawlak says:


    Comment on the Recipe

    Comments may be moderated. If you don't see your comment, please be patient. It may be posted soon. Do not post your comment a second time. Thank you.