Irish Cream Scones with Butterscotch Chips Recipe

Introduction

Irish Cream Scones offer a delightful twist on classic scones with the rich, creamy flavor of Irish Cream liqueur and sweet butterscotch chips. These tender, golden-baked treats are perfect for a special breakfast or an indulgent afternoon snack.

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 your oven to 425°F and place 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 flours, baking powder, sugar, and salt.
3. Step 3: Cut the cold butter into the flour mixture until it becomes unevenly crumbly, with some larger pea-sized butter pieces visible.
4. Step 4: Stir in the butterscotch chips if using.
5. Step 5: In a separate bowl, whisk together the egg, Irish Cream liqueur, and milk. Add this wet 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. Using a scone or muffin scoop helps maintain even sizes.
7. Step 7: Bake for 15 to 18 minutes, until the scones turn golden brown.
8. Step 8: Remove from the oven and transfer the scones to a rack to cool for 5 to 10 minutes.
9. Step 9: To make the glaze, combine 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 warm scones. Serve warm or at room temperature.

Tips & Variations

• For a richer flavor, substitute the butterscotch chips with white chocolate or dark chocolate chips.
• Use chilled heavy cream instead of milk for a creamier texture.
• If you prefer a less sweet scone, reduce the sugar by half and skip the glaze.
• For a dairy-free option, try coconut oil instead of butter and a plant-based milk substitute.

Storage

Store any leftover scones in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in a microwave or oven before serving. You can also freeze the scones for up to 3 months; thaw overnight in the fridge and warm before eating.

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 liqueur with an equal amount of milk or cream plus a teaspoon of vanilla extract for a similar flavor without the alcohol.

Are butterscotch chips necessary?

Butterscotch chips add a decadent sweetness and complement the Irish Cream, but they are optional. You can omit them or replace them with your favorite chips or dried fruit.

Irish Cream Scones with Butterscotch Chips Recipe

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4.8 from 242 reviews

Delight in these Irish Cream Scones, a tender and slightly sweet treat infused with smooth Irish Cream liqueur and studded with butterscotch chips for a decadent twist. Perfect for breakfast or tea time, these scones offer a buttery crumb with a luscious glaze that melts in your mouth.

• Author: Yana
• Prep Time: 15 minutes
• Cook Time: 15-18 minutes
• Total Time: 35 minutes
• Yield: 8–10 scones 1x
• Category: Breakfast
• Method: Baking
• Cuisine: Irish

Ingredients

Scale 1x2x3x

Dry 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

Wet Ingredients

• 8 tablespoons (113g) unsalted butter, cold
• 1 large egg
• 1/4 cup (57g) Irish Cream liqueur (for the dough)
• 1/4 cup (57g) milk
• 2 tablespoons (28g) Irish Cream liqueur (for the glaze)

Additional

• 1/2 cup (85g) butterscotch chips, optional (added to dough)
• 1/3 cup (57g) butterscotch chips (for glaze)

Instructions

1. Preheat the Oven: Set your oven to 425°F (220°C) and position the 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, unbleached all-purpose flour, baking powder, granulated sugar, and salt until evenly distributed.
3. Incorporate Butter: Cut the cold unsalted butter into the flour mixture using a pastry cutter or your fingers until the mixture becomes unevenly crumbly with pea-sized pieces of butter visible. This will ensure a flaky texture.
4. Add Butterscotch Chips: Gently fold the butterscotch chips into the crumbly mixture to distribute them evenly throughout the dough.
5. Mix Wet Ingredients and Combine: In a separate bowl, whisk together the large egg, 1/4 cup Irish Cream liqueur, and 1/4 cup milk. Pour this into the flour-butter mixture and stir until the dough is evenly moistened and holds together, avoiding over mixing.
6. Form Scones: Using a 1/3-cup scoop or spoon, drop portions of the dough onto the prepared baking sheet, spacing them to allow for slight spreading during baking.
7. Bake: Place the baking sheet in the preheated oven and bake the scones for 15 to 18 minutes, or until they turn a beautiful golden brown on top.
8. Cool the Scones: Remove the scones from the oven and transfer them carefully to a wire rack. Let them cool for 5 to 10 minutes to set and become easier to glaze.
9. 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 the glaze is smooth and glossy.
10. Apply the Glaze and Serve: Drizzle the warm glaze over the slightly cooled scones using a spoon. Serve the scones warm or at room temperature for the best flavor and texture experience.

Notes

• For a dairy-free version, substitute the butter and milk with plant-based alternatives.
• Using cold butter is key for flaky scones; avoid warming the dough before baking.
• Butterscotch chips are optional, but they add a lovely sweetness that complements the Irish Cream.
• Glazing while scones are warm helps the glaze set beautifully but not become too runny.
• Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: Irish Cream scones, butterscotch scones, Irish dessert, breakfast scones, baked scones