Mulled-Spice-Scones-Jack-Daniels-Soaked-Rai-350x350

Sweet Spiced Scones with Jack Daniel’s Soaked Raisins

By Schcondala Parsons, First Place Celebrating Scones with Pastry Chicago
Reminds you of that Christmas fruitcake.
  • Yields 12 scones
  • Details

    • Serving Size: 1 scone

    INGREDIENTS

    • 3/4 cup Zante currants or California raisins, chopped
    • 2 tablespoons Jack Daniel’s Tennessee Honey whiskey
    • 1/2 cup cold unsalted butter, cut in small cubes
    • 2 tablespoons granulated sugar
    • 6 tablespoons buttermilk
    • 1/2 cup sour cream
    • 1/2 teaspoon salt
    • 3/4 teaspoon vanilla extract
    • 2 cups pastry flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon orange zest
    • 1-1/4 teaspoons mulling spice*

    Icing

    • 2 cups confectioners' sugar
    • 2-2/3 tablespoons Jack Daniel’s Tennessee Honey whiskey

    PROCEDURE

    In small bowl, combine raisins and whiskey; set aside to plump raisins, overnight. Freeze butter overnight. In mixing bowl, whisk sugar, buttermilk, sour cream, salt, and vanilla together until smooth; set aside to chill in refrigerator.

    Preheat oven to 375°F. Measure flour, baking powder, orange zest, and mulling spice into bowl of electric mixer or food processor with steel blade and mix until combined. Add butter, and process on low speed until mixture resembles coarse meal. Add chilled buttermilk mixture, and mix just to combine. Stir in raisins, and mix together well. Turn into 8-inch parchment-lined cake pan and flatten until even. Chill 2 hours. Remove from pan and discard parchment paper. Using pizza cutter or well oiled knife, cut dough into 12 wedges. Arrange well separated on lightly greased baking sheet and bake at 375°F until light golden brown, 20 to 25 minutes. Cool and then drizzle with powdered sugar mixed with enough whisky to make thin icing.

    Notes:

    1. For best results, use these products from Whole Foods Markets:

      1. Plugrá European-style butter
      2. Nielsen-Massey vanilla extract
      3. King Arthur pastry flour
      4. The Spice House ground spices

    2. For mulling spice, combine:

    1-3/4 teaspoons ground cinnamon

    1/4 teaspoon ground cloves

    1/4 teaspoon ground allspice

    1/4 teaspoon ground cardamom

    Makes 2-1/2 teaspoons; recipe uses only 1-1/4 teaspoons

     

    Nutrition Facts Per Serving

    Calories 280 (32% from fat); Total Fat 10g (sat 6g, mono 3g, poly 0g, trans 0g ); Cholesterol 25mg; Protein 3g; Carbohydrate 43g; (Dietary Fiber 3g; Sugars 25g; ); Iron 1mg; Sodium 270mg; Calcium 56mg; Potassium 194mg

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