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.