Directions

• Put the raisins in a pan with the whisky and bring to a simmer for 2-3 minutes. Leave to cool. Let the raisins soak for at least two hours or preferably overnight. They should absorb all the whisky.
• Sieve the flour, 2 ounces of sugar and the baking powder into a mixing bowl.
• Grate the zest from the oranges and stir into the flour mixture.
• Rub in the butter until the mixture resembles fine breadcrumbs.
• Stir in the soaked raisins
• Mix to a soft dough with the milk/buttermilk adding more if needed.
• Turn dough out onto a floured working surface and knead very lightly until smooth.
• Pat out to about 1 ½ inches thick and cut into rounds using a 2 ½ inch / 6.5 cm cutter.
• Place the scones on a well floured baking tray or one lined with baking parchment and brush the tops with milk.
• Bake in a hot oven 200°C / 180°C Fan / 400°F / Gas Mark 7 for approximately 20 minutes until well risen and golden brown.
• While the scones are baking make the orange glaze (steps 12 and 13).
• Squeeze the juice from one of the oranges and mix with the remaining 2 ounces of sugar.
• When the scones are cooked immediately drizzle the glaze over them.
• Cool on a wire rack covered with a clean tea towel or serve hot straight from the oven.