Irish Cream Scones with Butterscotch Chips and Liqueur Drizzle Recipe

Introduction

These Irish Cream Scones offer a delightful twist on a classic treat, blending the rich flavor of Irish Cream liqueur with sweet butterscotch chips. Perfect for a cozy breakfast or afternoon tea, they are tender, flavorful, and topped with a luscious glaze.

Ingredients

• 1 cup (110g) King Arthur Irish-Style Flour or 1 cup (113g) King Arthur Whole Wheat Flour
• 1 cup (120g) King Arthur Unbleached All-Purpose Flour
• 2 teaspoons baking powder
• 3 tablespoons (35g) granulated sugar
• 1/2 teaspoon table salt
• 8 tablespoons (113g) unsalted butter, cold
• 1/2 cup (85g) butterscotch chips, optional; for a more decadent scone
• 1 large egg
• 1/4 cup (57g) Irish Cream liqueur
• 1/4 cup (57g) milk
• 2 tablespoons (28g) Irish Cream liqueur (for glaze)
• 1/3 cup (57g) butterscotch chips (for glaze)

Instructions

1. Step 1: Preheat the oven to 425°F with a rack placed in the upper third. Line a baking sheet with parchment paper or lightly grease it.
2. Step 2: In a large bowl, combine the Irish-style or whole wheat flour, all-purpose flour, baking powder, sugar, and salt.
3. Step 3: Work the cold butter into the flour mixture until it becomes unevenly crumbly, leaving some pea-sized pieces of butter visible for a flaky texture.
4. Step 4: Toss the butterscotch chips into the mixture.
5. Step 5: In a separate bowl, whisk together the egg, Irish Cream liqueur, and milk. Stir this wet mixture into the flour and butter mixture until the dough is evenly moistened and holds together.
6. Step 6: Using a 1/3-cup scoop or spoon, drop dough portions onto the prepared baking sheet, spacing them evenly.
7. Step 7: Bake the scones for 15 to 18 minutes, or until they are golden brown on top.
8. Step 8: Remove the scones from the oven and transfer them to a cooling rack for 5 to 10 minutes.
9. Step 9: To make the glaze, combine the 2 tablespoons of Irish Cream liqueur and 1/3 cup butterscotch chips in a microwave-safe bowl. Microwave on high for 30 seconds, then stir until smooth.
10. Step 10: Drizzle the warm glaze over the scones. Serve warm or at room temperature for the best flavor.

Tips & Variations

• For a more traditional texture, use all-purpose flour instead of Irish-style or whole wheat flour.
• Substitute butterscotch chips with white chocolate chips for a different but sweet flavor.
• Chill the dough for 15 minutes before baking to help the scones hold their shape better.
• For a dairy-free version, try using a plant-based milk and vegan butter alternatives.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for up to 1 month. To reheat, warm them in a low oven (about 300°F) for 5 to 10 minutes or microwave briefly until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones without Irish Cream liqueur?

Yes, you can substitute the Irish Cream liqueur with an equal amount of milk and add a teaspoon of vanilla extract for flavor, though it will alter the distinctive taste slightly.

Can I prepare the dough ahead of time?

Absolutely. You can mix the dough and shape the scones, then refrigerate them for up to 24 hours before baking. This can help develop flavor and offers convenience.

Irish Cream Scones with Butterscotch Chips and Liqueur Drizzle Recipe

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★★★★★

4.6 from 139 reviews

• Author: Naomi
• Total Time: 43 minutes
• Yield: 8 servings 1x

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Description

These Irish Cream Scones are a delightful twist on the classic British treat, infused with the rich flavor of Irish Cream liqueur and complemented by sweet butterscotch chips. Perfect for breakfast or an indulgent afternoon tea, they are tender, flaky, and topped with a luscious Irish Cream glaze for an added decadent touch.

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Ingredients

Scale 1x2x3x

Dried Ingredients

• 1 cup (110g) King Arthur Irish-Style Flour or 1 cup (113g) King Arthur Whole Wheat Flour
• 1 cup (120g) King Arthur Unbleached All-Purpose Flour
• 2 teaspoons baking powder
• 3 tablespoons (35g) granulated sugar
• 1/2 teaspoon table salt
• 1/2 cup (85g) butterscotch chips (optional, for in the dough)

Wet Ingredients

• 8 tablespoons (113g) unsalted butter, cold
• 1 large egg
• 1/4 cup (57g) Irish Cream liqueur (for dough)
• 1/4 cup (57g) milk
• 2 tablespoons (28g) Irish Cream liqueur (for glaze)
• 1/3 cup (57g) butterscotch chips (for glaze)

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Instructions

1. Preheat the Oven: Preheat your oven to 425°F (218°C) and place a rack in the upper third. Prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, combine the Irish-style flour (or whole wheat flour), unbleached all-purpose flour, baking powder, granulated sugar, and salt. Stir these together until well mixed.
3. Cut in Butter: Add the cold, unsalted butter to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture becomes unevenly crumbly with some pea-sized pieces of butter still visible. This will help create flaky scones.
4. Add Butterscotch Chips to Dough: Toss in 1/2 cup of butterscotch chips and gently mix to distribute them evenly throughout the crumbly dough mixture.
5. Combine Wet Ingredients: In a separate bowl, whisk together the egg, 1/4 cup Irish Cream liqueur, and 1/4 cup milk until smooth. Pour this wet mixture into the flour and butter mixture, stirring until the dough is evenly moistened and holds together without being overly wet.
6. Portion the Dough: Using a 1/3-cup scoop or spoon, drop portions of the dough onto the prepared baking sheet, spacing them apart to allow for spreading during baking.
7. Bake the Scones: Place the baking sheet in the oven and bake the scones for 15 to 18 minutes, or until they are golden brown on top.
8. Cool the Scones: Remove the scones from the oven and transfer them to a cooling rack. Allow them to cool for 5 to 10 minutes to set properly before glazing.
9. Prepare the Glaze: In a microwave-safe bowl, combine 1/3 cup of butterscotch chips with 2 tablespoons of Irish Cream liqueur. Microwave on high for 30 seconds, then stir until the mixture is smooth and glossy.
10. Glaze and Serve: Drizzle the warm glaze over the slightly cooled scones. Serve the scones warm or at room temperature for the best flavor experience.

Notes

• Using cold butter and leaving pea-sized chunks ensures your scones turn out flaky and tender.
• If you prefer a less boozy dessert, reduce the Irish Cream liqueur or substitute with milk or cream.
• These scones are best enjoyed fresh but can be reheated briefly to regain warmth and softness.
• The butterscotch chips add a sweet, caramel-like dimension, but you can substitute with white chocolate chips if preferred.
• Make sure not to overmix the dough to avoid tough scones.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: Irish

Keywords: Irish Cream Scones, Butterscotch Scones, Irish Cream Recipe, Breakfast Scones, Baking, Irish Dessert, Traditional Scones