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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
