Irish Cream Scones with Butterscotch Chips and Liqueur Glaze Recipe

ByMariam Harutyunyan
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Introduction

These Irish Cream Scones are a delightful twist on a classic treat, infused with the rich flavors of Irish Cream liqueur and sweet butterscotch chips. Perfect for a cozy breakfast or an afternoon tea, they are tender, buttery, and wonderfully decadent.

The image shows several round, golden-brown scones with a rough, crumbly texture placed on a copper wire cooling rack. Each scone has a thick and glossy caramel sauce dripping unevenly over the top, some pooling slightly on the wire rack below. To the top left, a clear glass bowl filled with more smooth, golden caramel sauce is visible. The background is a white marbled surface with soft shadows from the scones and rack. photo taken with an iphone --ar 4:5 --v 7

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
  • 1/3 cup (57g) butterscotch chips

Instructions

  1. Step 1: Preheat the oven to 425°F and position a rack 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: Cut the cold butter into the flour mixture using a pastry cutter or your fingers until the mixture is crumbly with some pea-sized butter pieces visible.
  4. Step 4: Stir the butterscotch chips into the mixture.
  5. Step 5: In a separate bowl, whisk together the egg, 1/4 cup Irish Cream liqueur, and milk.
  6. Step 6: Pour the liquid mixture into the flour-butter mixture and stir gently until the dough is evenly moistened and holds together.
  7. Step 7: Drop the dough by 1/3-cupfuls onto the prepared baking sheet, spacing them apart.
  8. Step 8: Bake for 15 to 18 minutes, until the scones are golden brown on top.
  9. Step 9: Remove from the oven and transfer the scones to a wire rack to cool for 5 to 10 minutes.
  10. Step 10: For the glaze, combine the remaining 2 tablespoons of Irish Cream liqueur and butterscotch chips in a microwave-safe bowl. Microwave on high for 30 seconds and stir until smooth.
  11. Step 11: Drizzle the glaze over the warm scones and serve them warm or at room temperature.

Tips & Variations

  • Use a mix of flours for a nuttier flavor or substitute with all-purpose flour for a softer texture.
  • Butterscotch chips add sweetness and richness, but you can swap them for white chocolate or dark chocolate chips for a different twist.
  • Chill the dough briefly if it feels too sticky, which makes shaping easier.
  • For a boozier flavor, brush the tops with a little extra Irish Cream liqueur before baking.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month. To reheat, warm in a 350°F oven for about 10 minutes or until heated through, then drizzle with glaze if desired.

How to Serve

The image shows several golden brown scones topped with shiny caramel sauce. There are two scones on white plates in the foreground, both round and rough-textured with caramel dripping down the sides and pooling on the plates. To the right, there are more scones arranged on a wooden board, also covered in caramel sauce. Above the board is a spoon filled with caramel, slightly dripping. The background is a white marbled surface, creating a clean look. photo taken with an iphone --ar 4:5 --v 7

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 equal parts milk or cream and a teaspoon of vanilla extract for a similar richness without the alcohol.

Can I use frozen butterscotch chips?

Frozen butterscotch chips should work fine; just mix them in while still frozen to prevent them from melting into the dough prematurely.

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Irish Cream Scones with Butterscotch Chips and Liqueur Glaze Recipe

★★★★★

4.9 from 64 reviews
  • Author: Mariam
  • Total Time: 33 minutes
  • Yield: 8 scones 1x
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Description

Delightfully tender and buttery Irish Cream Scones studded with rich butterscotch chips and drizzled with a luscious Irish Cream glaze. These scones combine traditional baking techniques with the festive flavor of Irish Cream liqueur, perfect for a cozy breakfast or afternoon treat.

Ingredients

Scale

Dry 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

Wet Ingredients

  • 8 tablespoons (113g) unsalted butter, cold
  • 1 large egg
  • 1/4 cup (57g) Irish Cream liqueur
  • 1/4 cup (57g) milk

Additional Ingredients

  • 1/2 cup (85g) butterscotch chips, optional, for the scone dough
  • 2 tablespoons (28g) Irish Cream liqueur (for glaze)
  • 1/3 cup (57g) butterscotch chips (for glaze)

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C) and position a rack in the upper third. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Combine dry ingredients: In a large mixing bowl, whisk together the Irish-style or whole wheat flour, all-purpose flour, baking powder, granulated sugar, and salt until evenly distributed.
  3. Incorporate the butter: Cut the cold unsalted butter into small pieces and work it into the flour mixture using your fingers or a pastry cutter until the mixture is crumbly with some pea-sized butter pieces remaining to ensure flakiness.
  4. Add butterscotch chips: Gently fold the butterscotch chips into the crumbly dough mixture for pockets of sweet flavor throughout the scones.
  5. Mix wet ingredients: In a separate bowl, whisk together the egg, Irish Cream liqueur, and milk until smooth.
  6. Combine wet and dry: Pour the wet ingredients into the flour and butter mixture. Stir gently but thoroughly until the dough is evenly moistened and holds together without being overworked.
  7. Portion the dough: Drop the dough by roughly 1/3-cup scoops onto the prepared baking sheet, spacing them evenly to allow for expansion during baking.
  8. Bake the scones: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the scones turn a beautiful golden brown.
  9. Cool the scones: Remove the scones from the oven and transfer them onto a wire rack to cool for 5 to 10 minutes to slightly firm up and cool before glazing.
  10. Prepare the glaze: In a microwave-safe bowl, combine the 2 tablespoons of Irish Cream liqueur and 1/3 cup of butterscotch chips. Microwave on high for 30 seconds, then stir until the glaze is smooth and glossy.
  11. Glaze the scones: Drizzle the warm glaze generously over the scones while they are still warm. Serve immediately or let cool to room temperature for a delicious treat.

Notes

  • Use cold butter to ensure flaky, tender scones.
  • Butterscotch chips are optional but add a lovely sweetness and texture contrast.
  • If Irish Cream liqueur is unavailable, substitute with Bailey’s or another Irish cream liqueur.
  • The glaze can be warmed gently if it hardens before serving.
  • Scones are best enjoyed the day they are baked but can be stored in an airtight container for up to 2 days.
  • For a dairy-free version, use a suitable butter substitute and plant-based milk.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Irish

Keywords: Irish Cream Scones, Butterscotch Scones, Irish Cream Dessert, Breakfast Scones, Flaky Scones

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