Heat the oven to 425 degrees F. Line a baking tray with parchment paper.
Gently toss the grated butter and flour together in a large bowl. I like to use my hands to crumble the butter into the flour, but don’t be too picky about it – having some chunks of butter in the dough will only improve the finished scones. Mix in the granulated sugar, baking powder, and salt.
Make a well in the center of the flour mixture and pour in the milk, vanilla, beaten egg, marmalade, and whiskey. Gently fold the wet ingredients into the dry. The dough may be slightly shaggy.
Dump the ball of dough onto a floured surface. Form it into a rough rectangle, about an inch thick, dusting the outside with a bit of extra flour if the dough is too wet. With a butter or pastry knife, cut the rectangle into 16 or so triangles (don’t worry if they aren’t perfect). Transfer the triangles onto the prepared baking sheet, leaving about an inch between each. Sprinkle the scones with the Turbinado sugar.
Bake the scones for 15-18 minutes, until puffed and slightly golden. Transfer to a rack to cool or eat warm. Scones are best eaten right away, but they can be stored in an airtight container in a cool place for 2-3 days, or frozen for 2-3 months.