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Cook Time
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Total Time
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Yield
8 scones
Ingredients
Scones
⅓ cup irish whiskey (100 mL)
½ cup golden raisin (75 g)
2 cups all-purpose flour (250 g)
¾ cup whole wheat flour (95 g)
3 tablespoons granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda, scant
1 ¼ teaspoons fine sea salt
8 tablespoons unsalted butter, cold, cut into 1/2 inch (1 cm) cubes
¾ cup buttermilk (180 mL), plus more for brushing
2 teaspoons caraway seed, divided
flaky sea salt, for sprinkling
Whiskey Butter
4 tablespoons unsalted butter, room temperature
1 tablespoon irish whiskey, leftover from soaking raisins
1 teaspoon flaky sea salt
Nutrition Info
Calories 404
Fat 18g
Carbs 48g
Fiber 2g
Sugar 9g
Protein 6g
How to Make It
1. Step
In a small saucepan over medium heat, bring the whiskey to a simmer. Turn off the heat, add the raisins, and set aside for at least 15 minutes to allow the raisins to plump.
2. Step
Drain and reserve the raisins and whiskey separately.
3. Step
Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
4. Step
In a large bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, and fine sea salt.
5. Step
Add the butter and use your hands to pinch together the butter and flour mixture until coarse crumbs form.
6. Step
Add the buttermilk to the mixture and mix just until a dough begins to form. Add the whiskey-soaked raisins and 1½ teaspoons of caraway seeds. Mix just to combine.
7. Step
Shape the dough into a 7-inch (18 cm) round. Use a pastry brush to brush the top of the round with buttermilk. Sprinkle with the remaining ½ teaspoon caraway seeds and flaky salt
8. Step
Cut the dough into 8 triangles and transfer to the parchment-lined baking sheet, spacing the scones 2 inches (5 cm) apart. Bake until golden, 20 to 25 minutes.
9. Step
While the scones bake, make the whiskey butter: In a medium bowl, add the reserved whiskey to the butter, a little at a time, mixing after each addition until fully combined. Stir in the salt.
10. Step
Serve the scones warm or at room temperature with the whiskey butter alongside.
