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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.

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 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

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