Whisky Soaked Sultana, Chocolate Chip and Salted Caramel Scones

Cook Time 1 hour 30 minutes



270g plain flour

5g baking powder

47g caster sugar

2g salt

40g unsalted butter (room temperature)

120ml milk

1 egg

Whisky Sultana

50g sultanas

20ml whisky

Salted Caramel

200g caster sugar

50g glucose

100ml water

90g butter

120g thickened cream

15g salt

Egg wash

1 whole egg

3 egg yolks


Prepare the salted caramel. Heat sugar, glucose and water over medium-high heat. Using a wet brush, brush over the sides of the pot to prevent crystallisation. Heat until the syrup turns amber. Add the heavy cream and stir until combined. Add butter and salt, whisk till homogenous.

Cook the caramel to 121°C. Remove from the heat and allow to slightly cool down before serving. The caramel will thicken as it cools.

Add the sultanas and whisky together. Mix well and let it sit for at least 30 minutes.

Prepare the scones by mixing the flour, baking powder, salt and sugar together in a bowl. Add the butter to the mixture and mix until combined. Whisk the milk and egg together then add to the mixture. Continue mixing until the mixture comes together. Rest the dough for 30 minutes.

Mix in the soaked sultanas. Roll the dough out to a thickness of 2.5cm.

Cut rounds of 5-6cm using a plain round cutter.

Line the baking tray with baking paper, allowing a minimum space of 1cm between scones. Place in the fridge for 30 minutes.

Lightly brush the top of the scones with the egg wash mixture.

Preheat the oven to 180°C and bake for 10-12 minutes.

Drizzle salted caramel on top before serving.

Felix Goodwin

Executive Pastry Chef - The Windsor Hotel


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