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
- 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.
- 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.
- 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.
- Add Butterscotch Chips: Toss in the 1/2 cup butterscotch chips to the crumbly mixture, ensuring they are evenly distributed.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
