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Irish Cream Scones with Butterscotch Chips and Liqueur Glaze Recipe

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★★★★★

4.6 from 139 reviews

These Irish Cream Scones are tender, buttery, and infused with the rich flavors of Irish Cream liqueur and butterscotch chips for a decadent treat. Perfectly golden and lightly glazed with a smooth Irish Cream and butterscotch topping, these scones make a delightful breakfast or afternoon snack.

Ingredients

Scale

Scone Dough

  • 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 Oven: Preheat your 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. Combine Dry Ingredients: In a large bowl, whisk together the Irish-Style or Whole Wheat Flour, unbleached all-purpose flour, baking powder, granulated sugar, and salt until evenly mixed.
  3. Cut in Butter: Using a pastry cutter or your fingers, work the cold unsalted butter into the flour mixture until it forms a crumbly texture with some pea-sized butter pieces remaining, which will ensure flaky scones.
  4. Add Butterscotch Chips: Stir in the butterscotch chips gently, distributing them evenly throughout the dough.
  5. Mix Wet Ingredients: In a separate bowl, whisk together the egg, Irish Cream liqueur, and milk. Pour this mixture into the flour-butter mixture and stir just until the dough comes together and is evenly moistened.
  6. Shape Scones: Using a 1/3-cup scoop or spoon, drop mounds of the dough onto the prepared baking sheet, spacing them apart to allow for slight spreading during baking.
  7. Bake: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the scones are golden brown on top and cooked through.
  8. Cool Scones: Remove the scones from the oven and transfer them to a cooling rack. Let them cool for 5 to 10 minutes to slightly firm up before glazing.
  9. Prepare Glaze: In a microwave-safe bowl, combine the butterscotch chips and Irish Cream liqueur. Microwave on high for 30 seconds, then stir until you achieve a smooth glaze.
  10. Glaze and Serve: Drizzle the warm glaze over the scones while they are still warm to allow it to set lightly. Serve the scones warm or at room temperature for the best flavor experience.

Notes

  • For flakier scones, ensure the butter remains cold until baking.
  • Use Irish Cream liqueur of good quality for the best flavor.
  • Butterscotch chips can be omitted for a less sweet scone or substituted with white chocolate chips.
  • Store scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
  • Reheat scones briefly in the oven or microwave before serving to refresh their texture.

Keywords: Irish Cream Scones, Butterscotch Scones, Irish Scones, Breakfast Scones, Irish Cream Recipe

Find it online: https://flavorsbymaya.com/irish-cream-scones-with-butterscotch-chips-and-liqueur-glaze-recipe/