Raisins Scones

Raisins Scones

My absolute favourite at any time!
4.74 from 23 votes
Course Dessert
Cuisine Irish
Servings 8


  • 50 g raisins
  • 25 ml Irish whisky
  • 40 ml hot water
  • 450 g plain flour
  • 1-2 tsp baking powder generous teaspoons
  • 100 g caster sugar
  • 200 g Irish butter diced at room temperature
  • 1 egg
  • 120 ml buttermilk
  • 1 egg wash
  • 200 g Raspberry or strawberry jam to serve
  • 200 ml Whipped cream to serve


  • Preheat the oven to 160˚C/300˚F.
  • Place the raisins in a bowl and pour over the whisky and hot water. Let the raisin soak for 30 minutes or until needed.
  • Next, Sieve the flour and baking powder together into a large bowl. Add the caster sugar and Rub in the butter with your fingertips.
  • Add the soaked raisins ( without the liquid)
  • Add the egg and the buttermilk and mix to a soft dough.
  • If the mixture is too wet & loose at this stage add in a little extra flour.
  • Transfer the mixture to a floured surface and flatten it out to about 2-3cm – ¾ inch in depth.
  • Using a scone cutter or a glass cut out some shapes and transfer them to a lined baking tray.
  • Brush the egg wash over the top of the scone. Bake for 20-25 minutes.
  • Remove from the oven and dust with icing sugar.
  • Serve the scones with the Raspberry jam and freshly whipped cream.


Makes 8-10 scones
Keyword afternoon tea, baking, irish, Kevin Dundon
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