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
- 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.
- 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.
- 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.
- Add butterscotch chips: Gently fold the butterscotch chips into the crumbly dough mixture for pockets of sweet flavor throughout the scones.
- Mix wet ingredients: In a separate bowl, whisk together the egg, Irish Cream liqueur, and milk until smooth.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
