Print

Irish Cream Scones with Butterscotch Chips Recipe

Print Recipe

★★★★★

4.7 from 50 reviews

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/irish-cream-scones-with-butterscotch-chips-recipe-2/