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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.

Ingredients

Scale

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

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