Irish Cream Scones with Butterscotch Chips Recipe

Introduction

These Irish Cream Scones offer a delightful twist on classic scones with the rich flavor of Irish Cream liqueur and sweet butterscotch chips. They are perfect for a cozy breakfast or afternoon tea, boasting a tender crumb and a luscious glaze.

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 with a rack in the upper third. Line a baking sheet with parchment or lightly grease it.
2. Step 2: In a large bowl, combine the flours, baking powder, sugar, and salt.
3. Step 3: Work the cold butter into the flour mixture until it becomes unevenly crumbly with some pea-sized pieces of butter remaining.
4. Step 4: Toss in the butterscotch chips, if using.
5. Step 5: In a separate bowl, whisk together the egg, Irish Cream liqueur, and milk. Add this mixture to the flour-butter mixture and stir until the dough is evenly moistened and holds together.
6. Step 6: Drop the dough by 1/3-cupfuls onto the prepared baking sheet. Using a scone or muffin scoop can help maintain uniformity.
7. Step 7: Bake the scones for 15 to 18 minutes, until they turn golden brown.
8. Step 8: Remove the scones from the oven and transfer them to a rack to cool for 5 to 10 minutes.
9. Step 9: To make 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 warm scones. Serve them warm or at room temperature.

Tips & Variations

• For a richer flavor, substitute some of the milk with additional Irish Cream liqueur in the dough.
• If you prefer, swap butterscotch chips for white or dark chocolate chips for a different twist.
• Use chilled ingredients and handle the dough lightly to keep the scones tender and flaky.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones wrapped tightly in plastic wrap and foil for up to 1 month. Reheat gently in a warm oven to regain freshness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the butterscotch chips?

Yes, the scones will still taste delicious without the chips. They add sweetness and texture but are optional.

Can I substitute the Irish Cream liqueur?

You can substitute with vanilla extract or a combination of cream and whiskey for a similar flavor, but the authentic Irish Cream liqueur offers the best taste.

Irish Cream Scones with Butterscotch Chips Recipe

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These Irish Cream Scones combine tender, flaky texture with the rich flavor of Irish Cream liqueur and the sweetness of butterscotch chips, making for a decadent and delightful treat perfect for breakfast or afternoon tea.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 35 minutes
• Yield: 8 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Scones

• 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

Glaze

• 2 tablespoons (28g) Irish Cream liqueur
• 1/3 cup (57g) butterscotch chips

Instructions

1. Preheat Oven: Preheat your oven to 425°F (220°C) and position a rack in the upper third. Prepare a baking sheet by lining it with parchment paper or lightly greasing 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 mixed.
3. Incorporate 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 unevenly crumbly with some larger pea-sized butter pieces remaining. This will contribute to flaky scones.
4. Add Butterscotch Chips: Toss in the optional butterscotch chips to the flour and butter mixture ensuring they are distributed evenly.
5. Mix Wet Ingredients and Combine: In a separate bowl, beat the egg and then whisk in the Irish Cream liqueur and milk. Add this wet mixture to the flour-butter mixture and stir gently until the dough is evenly moistened and holds together without overmixing.
6. Shape Scones: Using a 1/3-cup scoop or spoon, drop the scone dough onto the prepared baking sheet, spacing them adequately to allow for rising.
7. Bake: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes or until the scones are golden brown on top.
8. Cool Scones: Remove the scones from the oven and transfer them to a wire rack. Allow them to cool for 5 to 10 minutes to firm up slightly before glazing.
9. Prepare Glaze: In a microwave-safe bowl, combine the butterscotch chips and Irish Cream liqueur. Microwave on high for 30 seconds, then stir until the glaze is smooth and creamy.
10. Glaze and Serve: Drizzle the warm glaze over the warm scones. Serve the scones warm or at room temperature for the best flavor and texture.

Notes

• For a healthier option, substitute the Irish-Style Flour with whole wheat flour completely.
• Make sure the butter is very cold to achieve flaky layers in the scones.
• The butterscotch chips are optional but enhance the scone’s sweetness and texture.
• Do not overmix the dough to keep the scones tender and flaky.
• Scones are best served fresh but can be stored in an airtight container for up to 2 days and warmed before serving.

Keywords: Irish Cream Scones, butterscotch chips, Irish Cream liqueur, scones recipe, breakfast scones, flaky scones, sweet scones