- 41/2 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.