recipes

Barmbrack Scones with Whiskey-Soaked Raisins & Sticky Orange Glaze

October 24

These Barmbrack Scones are a playful twist on the classic – buttery, tender, and bursting with whiskey-soaked fruit. The boozy raisins give a nod to tradition, while the sticky orange glaze and whipped vanilla butter take things straight into indulgence territory. Perfect with a strong cup of tea!

Serves 8
1 hour, plus soaking time for the fruit

Method

1. Preheat the oven to 200˚C/180˚C fan/ 400˚F/ Gas Mark 6
2. Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid for 30 minutes.
3. For the orange and vanilla butter, in a small bowl, combine the butter with orange juice, zest, vanilla, sugar and a pinch of salt. Using an electric handwhisk, beat everything together until light and fluffy then store at room temperature, covered, until needed.
4. Preheat the oven to 180°C/356°F/Gas Mark 4, line a large baking sheet with parchment paper.
5. Combine the flour, two tablespoons of sugar, baking powder and the butter in a large mixing bowl and using your fingertips, rub in the butter until the mixture resembles rough breadcrumbs.
6. Drain off any excess liquid from the soaked fruit then make a well in the flour mix, add the fruit mix, the milk and the egg and bring together gently until the mixture is just combined - try not to overmix or you’ll end up with tough scones!
7. Dust a clean work surface with a little flour, turn the dough out of the bowl and press into a round shape. With a rolling pin, roll the dough out to a thickness of about 4cm (1.5"). Using a 7.5cm (3") circular pastry cutter, cut out the scones and place on the baking sheet. Press the trimmings together, roll out and repeat until you have used all the dough. Otherwise just cut into squares. Dip the cutter into flour here to prevent sticking.
8. Brush each scone with some milk and sprinkle with the remaining sugar.
9. Place in the oven on the middle shelf and bake for 12-14 minutes until they have risen and turned a lovely golden-brown colour on top. Transfer to a wire rack to cool slightly.
10. For the glaze, combine the marmalade and orange juice in a small saucepan and heat gently over a low to medium heat, stirring until the marmalade melts into a smooth, pourable glaze (about 2–3 minutes).
11. Stir in the orange zest, vanilla and butter then, whilst warm, use to glaze the scones, slathering the glaze all over the tops to cover.
12. Serve the scones with the orange and vanilla butter.

For the dough:

1 ¼ cups (about 8.8 oz) mixed dried fruit (raisins, sultanas, etc.)

⅔ cup (5 fl oz ) cold tea

3 ½ tbsp (1.7 fl oz) whiskey

4 cups (17.6 oz ) self-rising flour, plus extra for dusting

½ cup (1 stick / 4.2 oz ) butter, chilled

1 tsp baking powder

1 cup (8.5 fl oz ) milk, plus extra for brushing

1 large egg, beaten

3 tbsp light brown sugar

For the orange glaze:

⅓ cup (3.5 oz ) fine-cut marmalade

1½–2 tbsp (0.7–1 fl oz) fresh orange juice

½ tsp finely grated orange zest

1 tsp vanilla bean paste

1 tbsp butter

For the orange and vanilla butter:

7 tbsp (3.5 oz ) unsalted butter, softened

1 tbsp orange juice

1 tsp orange zest

½ tsp vanilla bean paste

1–2 tsp confectioners’ sugar (to taste)

Sea salt, to taste

250g mixed fruit – raisins, sultanas, etc:

150ml cold tea

50ml whiskey

500g self-raising flour, plus extra for dusting

120g butter, chilled

1 tsp baking powder

250ml milk, plus extra for brushing

1 large free-range egg, beaten

3 tbsp light brown sugar

For the orange glaze:

100g fine cut marmalade

20–30 ml fresh orange juice

½ teaspoon finely grated orange zest