• Place the boiling water into a bowl and add the tea bag
• Leave to steep for 5 minutes, remove the tea bag and set aside to cool
• Once cool, add the raisins and whisky and set aside for 30 minutes
• Drain, reserving the liquid to make the glaze
• Preheat the oven to 180° Celsius
• Place the flour, sugar and baking powder int a large bowl, add the butter and use your fingertips to rub the butter in until the mixture resembles fine bread crumbs
• Make a well in the centre, add the fruit, milk and egg, and use a spatula to bring the dough together
• Turn the dough out onto a lightly floured surface and press together into a ball
• Gently roll out to 3cm thick and cut 7.5cm rounds
• Place the scones onto a lined baking tray, reroll the mixture, and keep cutting out scones until all the dough is used up
• Brush the top of each scone with some of the left over poaching liquid, place into the oven and bake for 25 minutes

For the glaze:

• Place the marmalade and 20mls of the poaching liquid into a small saucepan
• Place onto a low temperature and leave to heat up gently until the marmalade has melted
• Remove the baking tray from the oven, transfer the scones to a wire rack, brush the top with the glaze and allow to cool slightly before enjoying