Irish Cream Scones with Butterscotch Chips Recipe

Introduction

These Irish Cream Scones are a deliciously tender treat infused with the rich flavor of Irish Cream liqueur and sweet butterscotch chips. Perfect for a cozy morning or a special afternoon tea, they combine tender crumb and a luscious glaze for an indulgent experience.

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 (for glaze)
• 1/3 cup (57g) butterscotch chips (for glaze)

Instructions

1. Step 1: Preheat your 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, whisk together both flours, baking powder, sugar, and salt until evenly combined.
3. Step 3: Add the cold unsalted butter to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until the mixture is unevenly crumbly with some pea-sized butter pieces.
4. Step 4: Stir in the butterscotch chips to distribute them throughout the mixture.
5. Step 5: In a separate bowl, beat together the egg, Irish Cream liqueur, and milk. Pour this wet mixture into the flour and butter mixture, stirring gently until the dough is evenly moistened and holds together.
6. Step 6: Using a 1/3-cup scoop or spoon, drop portions of dough onto the prepared baking sheet, spacing them apart.
7. Step 7: Bake the scones for 15 to 18 minutes, or until they turn golden brown on top.
8. Step 8: Remove the scones from the oven and transfer them to a cooling rack. Let them cool for 5 to 10 minutes.
9. Step 9: For 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 for the best flavor.

Tips & Variations

• For a nutty twist, add 1/4 cup chopped toasted pecans or walnuts to the dough along with the butterscotch chips.
• If you prefer a less sweet version, reduce the butterscotch chips by half or omit the glaze.
• Use cold butter straight from the fridge to ensure flaky scones with a tender crumb.
• Substitute the Irish Cream liqueur with vanilla extract and a splash of milk for a non-alcoholic option.

Storage

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 1 month. To reheat, warm individual scones in a microwave for 15-20 seconds or in a 350°F oven for about 5 minutes to restore freshness.

How to Serve

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 add a teaspoon of vanilla extract for flavor. The scones will still be delicious but without the distinct Irish Cream taste.

Can I use all-purpose flour instead of Irish-Style or whole wheat flour?

Absolutely. Using all-purpose flour alone will produce a tender scone, though the texture and flavor will be slightly different from using Irish-Style or whole wheat flour, which add extra nuttiness and heartiness.

Irish Cream Scones with Butterscotch Chips Recipe

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★★★★★

4.6 from 57 reviews

These Irish Cream Scones are a rich and tender treat infused with the smooth flavor of Irish Cream liqueur and studded with butterscotch chips for a decadent twist. Perfect for brunch or an indulgent snack, they are baked to a golden perfection and finished with a luscious Irish Cream and butterscotch glaze, making every bite delightfully moist and flavorful.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 43 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 the oven: Set your oven to 425°F and place a rack in the upper third position. Prepare a baking sheet by lining it with parchment paper or lightly greasing 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, sugar, and salt. Stir these until evenly distributed.
3. Incorporate the butter: Cut the cold unsalted butter into the flour mixture using a pastry cutter or fingers until the texture becomes unevenly crumbly with some pea-sized butter pieces remaining. This ensures a flaky texture in your scones.
4. Add butterscotch chips: Toss in the half cup of butterscotch chips, mixing them gently through the crumbly mixture.
5. Combine wet ingredients: In a separate bowl, whisk together the egg, 1/4 cup Irish Cream liqueur, and milk until smooth.
6. Form the dough: Pour the wet mixture into the dry ingredients and stir just until the dough is evenly moistened and holds together, being careful not to overmix to keep the scones tender.
7. Scoop the scones: Using a 1/3-cup measure or a scoop, drop portions of the dough onto the prepared baking sheet, spacing them slightly apart to allow for spreading.
8. Bake: Place the baking sheet in the oven and bake for 15 to 18 minutes or until the scones turn a lovely golden brown on top.
9. Cool the scones: Remove them from the oven and transfer to a wire rack to cool for 5 to 10 minutes, allowing them to set up before glazing.
10. Prepare the glaze: In a microwave-safe bowl, combine 2 tablespoons Irish Cream liqueur with 1/3 cup butterscotch chips. Microwave on high for 30 seconds, then stir thoroughly until you achieve a smooth, pourable glaze.
11. Glaze and serve: Drizzle the warm glaze over the slightly cooled scones. Serve these delicious scones warm or at room temperature to enjoy their full flavor and perfect texture.

Notes

• Use cold butter for the flakiest scones; avoid soft or melted butter.
• Do not overmix the dough to keep scones tender rather than tough.
• Butterscotch chips are optional but add a wonderful sweetness and texture.
• For a dairy-free version, substitute milk and butter with suitable plant-based alternatives and use a dairy-free Irish cream liqueur.
• Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
• Rewarm scones briefly in the oven or microwave before serving for the best taste.

Keywords: Irish cream scones, butterscotch scones, Irish scones recipe, breakfast scones, bakery style scones, easy scone recipe