Ollie loves a wee dram of whisky, and he added this to his baking repertoire when he brought these miniature whisky fruit scones along to our Baking with Beverages event in April 2013. Everybody was quite rosy-cheeked after trying one.
Ollie’s Miniature Whisky Fruit Scones
125g dried mixed fruit
85ml good Scotch whisky
75g soft dark brown sugar
75g spelt flour
225g plain flour, plus extra for dusting
3 tsp baking powder
50g unsalted butter, at room temperature
1 egg, plus one extra beaten egg for the tops
24 hours before you want to start baking, start soaking the fruit. Put the fruit in a bowl and cover with boiling water. Leave for about half an hour until the fruit is plump then drain. Cover the fruit with the whisky and dark brown sugar, mix together, cover with clingfilm and leave until needed.
When ready to bake, preheat the oven to 220ºc. Mix together the flours and baking powder in a large bowl. Rub in the butter with your fingers until it resembles the texture of fine breadcrumbs. Add the egg and the fruit and whisky mixture and beat together to form a soft dough.
Flour your work surface and turn out the dough. Pat it into a round about 4cm thick. Use a small cutter to cut out miniature scones, or a larger cutter for regular sized ones. Place on a floured baking tray, leaving about 2cm space between them. Brush the tops with beaten egg and bake in the oven for approximately 10 minutes until golden brown. Allow to cool on a wire rack.
Serve with good salted butter.
Adapted from a recipe by Dan Lepard.