Irish Cream Scones with Butterscotch Chips and Liqueur Glaze Recipe

ByElara Stone
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Introduction

These Irish Cream Scones bring a delightful twist to traditional scones with the rich flavor of Irish Cream liqueur and sweet butterscotch chips. Perfect for a cozy breakfast or an elegant afternoon tea, they are tender, slightly sweet, and irresistibly decadent.

The image shows round scones with a rough golden-brown texture, placed on a copper wire cooling rack. Each scone has a shiny, smooth, caramel-colored glaze generously spread on top, flowing unevenly over the edges. To the left, there is a transparent round bowl filled with the same caramel glaze. The background surface is a white marbled texture. The colors contrast between the warm caramel glaze and the baked scone tops. 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
  • 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 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 flours, baking powder, sugar, and salt.
  3. Step 3: Cut the cold butter into the flour mixture until it becomes unevenly crumbly with some pea-sized pieces visible.
  4. Step 4: Stir in the butterscotch chips if using.
  5. Step 5: Whisk together the egg, Irish Cream liqueur, and milk. Add this liquid mixture to the dry ingredients and stir until the dough is evenly moist and holds together.
  6. Step 6: Drop the dough by 1/3-cupfuls onto the prepared baking sheet, spacing them apart.
  7. Step 7: Bake for 15 to 18 minutes or until the scones are golden brown.
  8. Step 8: Remove from the oven and transfer the scones to a wire rack to cool for 5 to 10 minutes.
  9. Step 9: To prepare 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 them warm or at room temperature.

Tips & Variations

  • For a richer flavor, use full-fat Irish Cream liqueur and chilled butter straight from the fridge.
  • Substitute butterscotch chips with white chocolate chips or dried cranberries for a different twist.
  • If you prefer less sweetness, reduce the amount of sugar slightly or omit the glaze.
  • Use a scone or muffin scoop for evenly sized scones that bake consistently.

Storage

Store the scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze in a sealed bag for up to a month. Reheat gently in a warm oven or microwave to restore freshness before serving.

How to Serve

The image shows several round, golden brown scones with a rough, crumbly texture, topped with thick, glossy caramel sauce that drips down the sides and pools on the white plates below. There are two white plates, each holding one scone, placed on a white marbled surface. To the right, several more scones are on a wooden board, also covered with caramel sauce. A spoon with caramel sauce dripping from it lies near the plates, and a glass bowl with more caramel sauce is in the upper center of the image. 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 with an equal amount of milk and a splash of vanilla extract for a similar flavor without the alcohol.

Can I omit the butterscotch chips?

Absolutely. The butterscotch chips add sweetness and texture but the scones will still be delicious without them.

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Irish Cream Scones with Butterscotch Chips and Liqueur Glaze Recipe

★★★★★

4.7 from 107 reviews
  • Author: Elara
  • Total Time: 33 minutes
  • Yield: 8 to 10 scones 1x
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Description

Delight in these rich and tender Irish Cream Scones, softly infused with Irish Cream liqueur and complemented by sweet butterscotch chips. Perfectly golden-baked with a luscious butterscotch glaze, these scones offer a wonderfully decadent treat for breakfast, brunch, or an afternoon snack.

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

Butter and Chips

  • 8 tablespoons (113g) unsalted butter, cold
  • 1/2 cup (85g) butterscotch chips, optional; for a more decadent scone
  • 1/3 cup (57g) butterscotch chips (for glaze)

Wet Ingredients

  • 1 large egg
  • 1/4 cup (57g) Irish Cream liqueur
  • 1/4 cup (57g) milk
  • 2 tablespoons (28g) Irish Cream liqueur (for glaze)

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F (218°C) and position the oven rack in the upper third. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the Irish-style or whole wheat flour, all-purpose flour, baking powder, granulated sugar, and salt. Stir well to evenly distribute all components.
  3. Cut in the Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the mixture until it becomes crumbly but still contains pea-sized chunks, which are key to flaky scones.
  4. Add Butterscotch Chips: Toss in the 1/2 cup butterscotch chips to the crumbly mixture, ensuring they are evenly distributed.
  5. Combine Wet Ingredients and Form Dough: In a separate bowl, whisk together the egg, 1/4 cup Irish Cream liqueur, and milk until smooth. Pour this liquid mixture over the dry ingredients, stirring gently until the dough is evenly moistened and holds together without being overworked.
  6. Portion Dough onto Baking Sheet: Drop the dough by heaping 1/3-cupfuls onto the prepared baking sheet, spacing them apart for even baking. Using a scoop or spoon helps maintain consistent size and shape.
  7. Bake the Scones: Bake in the preheated oven for 15 to 18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
  8. Cool the Scones: Remove the scones from the oven and transfer them to a wire rack to cool for 5 to 10 minutes. Cooling slightly ensures better texture and prepares them for glazing.
  9. Prepare the Butterscotch Glaze: Combine 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 vigorously until the glaze is smooth and fully melted.
  10. Glaze and Serve: Drizzle the warm butterscotch glaze generously over the warm scones. Serve immediately while warm or allow to cool to room temperature for a sweeter, firmer finish.

Notes

  • If you prefer a lighter scone, use all-purpose flour instead of whole wheat.
  • For a non-alcoholic version, substitute the Irish Cream liqueur with an equal amount of heavy cream or milk and a splash of vanilla extract.
  • Ensure butter is very cold to achieve flaky scones with distinct layers.
  • You can swap the butterscotch chips for white chocolate chips or dried cranberries for a different flavor profile.
  • Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast, Brunch, Snack
  • Method: Baking
  • Cuisine: Irish

Keywords: Irish Cream Scones, butterscotch scones, Irish scones, breakfast scones, baked scones, Irish Cream liqueur recipe

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