Festive Scones

Put the mixed fruits in a bowl, pour in the whiskey and soak overnight.

Preheat the oven to 220 C.

In a bowl mix the flour, baking powder and salt. Cube the cold butter and add it into the bowl. Lightly rub the butter and flour (do it gently with the tip of your fingers so that the butter doesn’t melt) until the butter is the size of peas. Add the fruits and the milk. Mix with the flat side of a knife (the less you manipulate this dough the better it will be).

Gently roll out or flatten dough on a lightly floured surface using your fingers until it is about an inch thick. Using a fluted or regular scone cutter cut out the individual scones and transfer them onto a parchment lined baking sheet. You can either make small, medium or large size—you will get about 10-12 mini scones, 8 medium ones and about 6 large ones.

Brush the tops with a little milk and bake for 12 minutes.