Irish Cream Scones with Butterscotch Chips Recipe

Introduction

These Irish Cream Scones are a delightful twist on a classic treat, infused with the rich flavor of Irish Cream liqueur and sweet butterscotch chips. Perfect for a cozy morning or an afternoon tea, they offer a tender crumb and a delicious glaze that elevates every bite.

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 paper or lightly grease it.
2. Step 2: In a large bowl, combine the Irish-Style or whole wheat flour, all-purpose flour, baking powder, sugar, and salt.
3. Step 3: Cut the cold butter into the flour mixture until it forms a crumbly texture with some pea-sized butter pieces remaining.
4. Step 4: Stir in the butterscotch chips if using.
5. Step 5: Whisk together the egg, Irish Cream liqueur, and milk. Add this mixture to the flour and butter mixture, stirring until the dough is evenly moistened and holds together.
6. Step 6: Drop the dough by 1/3-cupfuls onto the prepared baking sheet, spacing them evenly.
7. Step 7: Bake for 15 to 18 minutes, or until the scones are golden brown.
8. Step 8: Remove the scones from the oven and transfer to a cooling rack for 5 to 10 minutes.
9. Step 9: For the glaze, combine the liqueur and 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 warm or at room temperature.

Tips & Variations

• For a richer scone, use all-purpose flour only or add a bit more butter for extra flakiness.
• Substitute the butterscotch chips with white chocolate chips or dried fruit like cranberries for a different flavor profile.
• If you prefer a non-alcoholic version, replace the Irish Cream liqueur with an equal amount of milk plus a teaspoon of vanilla extract.
• Chill the dough for 20 minutes before baking to help the scones keep their shape better.

Storage

Store the scones in an airtight container at room temperature for up to 2 days. To keep them longer, freeze wrapped scones for up to 1 month and thaw at room temperature. Reheat briefly in a warm oven or microwave to restore freshness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones dairy-free?

Yes, substitute the butter with a vegan margarine and use a plant-based milk in place of milk. Ensure the Irish Cream liqueur is dairy-free or substitute with flavored syrup or non-alcoholic vanilla extract.

Can I bake the scones without butterscotch chips?

Absolutely! The butterscotch chips add sweetness and texture, but the scones will still be tasty without them. You can add other mix-ins if you like, such as nuts or dried fruit.

Irish Cream Scones with Butterscotch Chips Recipe

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4.4 from 141 reviews

These Irish Cream Scones are tender, buttery treats infused with the rich flavor of Irish Cream liqueur and studded with sweet butterscotch chips. Perfect for breakfast, brunch, or a cozy afternoon snack, they’re topped with a luscious butterscotch glaze that adds an indulgent finish to these classic baked scones.

• Author: Mick
• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Total Time: 43 minutes
• Yield: 8 scones 1x
• Category: Baking
• 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 the 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. Mix dry ingredients: In a large bowl, combine the Irish-style flour (or whole wheat), all-purpose flour, baking powder, granulated sugar, and salt, ensuring they are evenly mixed.
3. Incorporate butter: Add the cold, cubed unsalted butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the mixture until it resembles a coarse crumb with some pea-sized pieces of butter remaining for flakiness.
4. Add butterscotch chips: Gently fold the optional butterscotch chips into the crumbly mixture to evenly distribute.
5. Combine wet ingredients: In a separate bowl, whisk together the egg, Irish Cream liqueur, and milk until smooth.
6. Form the dough: Pour the wet mixture into the dry ingredients, stirring just until the dough is evenly moistened and holds together without overmixing.
7. Portion scones: Drop the dough by 1/3-cupfuls onto the prepared baking sheet. Using a scoop or spoon helps create uniform shapes and sizes.
8. Bake the scones: Place the baking sheet in the oven and bake for 15 to 18 minutes, until the scones turn golden brown and are cooked through.
9. Cool the scones: Remove from the oven and transfer the scones to a wire rack. Let them cool for 5 to 10 minutes to firm up slightly.
10. Prepare the glaze: In a microwave-safe bowl, combine the butterscotch chips and 2 tablespoons of Irish Cream liqueur. Microwave on high for 30 seconds, then stir until smooth and glossy.
11. Glaze and serve: Drizzle the warm glaze over the scones while they’re still warm. Serve immediately or at room temperature for a delightful treat.

Notes

• For a nuttier flavor and added fiber, substitute Irish-style flour with whole wheat flour as desired.
• Cold butter is key to creating flaky scones; avoid letting it soften before mixing.
• If you prefer a non-alcoholic version, replace Irish Cream liqueur with an equal amount of milk and a splash of vanilla extract.
• Ensure not to overmix the dough to keep the scones tender and light.
• The glaze can be made ahead and warmed before serving if desired.

Keywords: Irish Cream scones, butterscotch scones, Irish dessert, baked scones, breakfast scones, Irish Cream glaze, easy scone recipe