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.
- 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
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