Celebrate the taste of Ireland in these wonderful scones from King Arthur Flour, with a touch of Irish cream liqueur to make them the perfect addition to your St. Patrick’s Day menu.
Ingredients
Scones
1 cup Irish-Style Flour or King Arthur Premium 100% Whole Wheat Flour
1 cup King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter
1/2 cup butterscotch chips, optional; for a more decadent scone
1 large egg
1/4 cup Irish cream liqueur
1/4 cup milk
1/4 teaspoon Irish cream flavor, optional for enhanced flavor
Glaze
2 tablespoons Irish cream liqueur
1/3 cup butterscotch chips
1 cup Irish-Style Flour or King Arthur Premium 100% Whole Wheat Flour
1 cup King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter
1/2 cup butterscotch chips, optional; for a more decadent scone
1 large egg
1/4 cup Irish cream liqueur
1/4 cup milk
1/4 teaspoon Irish cream flavor, optional for enhanced flavor
Glaze
2 tablespoons Irish cream liqueur
1/3 cup butterscotch chips
Directions
To make the scones:
Preheat the oven to 425°F with a rack in the upper third. Line a baking sheet with parchment; or lightly grease it. Combine the flours, baking powder, sugar, and salt. Work the butter into the flour mixture until unevenly crumbly; you’ll want to see some larger, pea-sized pieces of butter. Toss in the butterscotch chips, if using. Mix together the egg, liqueur, milk, and flavor, and add to the flour-butter mixture, stirring until the dough is evenly moistened and holds together. Drop the dough by 1/3-cupfuls onto the prepared baking sheet; our scone and muffin scoop works well here. Bake the scones for 15 to 18 minutes, until golden. Remove the scones from the oven and transfer them to a rack to cool for 5 to 10 minutes. Makes 8 scones.
To make the glaze:
Combine the liqueur and butterscotch chips in a microwave-safe bowl and microwave on high heat for 30 seconds. Stir until smooth. Drizzle the glaze over the warm scones. Serve warm or at room temperature.
Preheat the oven to 425°F with a rack in the upper third. Line a baking sheet with parchment; or lightly grease it. Combine the flours, baking powder, sugar, and salt. Work the butter into the flour mixture until unevenly crumbly; you’ll want to see some larger, pea-sized pieces of butter. Toss in the butterscotch chips, if using. Mix together the egg, liqueur, milk, and flavor, and add to the flour-butter mixture, stirring until the dough is evenly moistened and holds together. Drop the dough by 1/3-cupfuls onto the prepared baking sheet; our scone and muffin scoop works well here. Bake the scones for 15 to 18 minutes, until golden. Remove the scones from the oven and transfer them to a rack to cool for 5 to 10 minutes. Makes 8 scones.
To make the glaze:
Combine the liqueur and butterscotch chips in a microwave-safe bowl and microwave on high heat for 30 seconds. Stir until smooth. Drizzle the glaze over the warm scones. Serve warm or at room temperature.
