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Irish Cream Scones

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Irish Cream Scones

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Irish Cream Scones Recipe Irish Cream Scones Recipe

In the spirit of St. Patrick’s Day (a.okay.a. the Feast of St. Patrick), those scones rejoice all issues Irish. They characteristic our Irish-style wholemeal flour for that extra-tender, soda bread-like texture, and their taste inspires a sizzling mug of cappuccino infused with Irish cream liqueur.

At a look

Prep
Bake
Total
Yield
eight scones

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
  • Three tablespoons sugar
  • half of teaspoon salt
  • half of cup (eight tablespoons) unsalted butter
  • half of cup butterscotch chips, non-compulsory; for a extra decadent scone
  • 1 huge egg
  • 1/four cup Irish cream liqueur
  • 1/four cup milk
  • 1/four teaspoon Irish cream taste, non-compulsory for enhanced taste

Glaze

  • 2 tablespoons Irish cream liqueur
  • 1/3 cup butterscotch chips

Scones

  • Three 7/eight oz. Irish-Style Flour or four oz. King Arthur Premium 100% Whole Wheat Flour
  • four 1/four oz. King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 1 1/four oz. sugar
  • half of teaspoon salt
  • four oz. unsalted butter
  • Three oz. butterscotch chips, non-compulsory; for a extra decadent scone
  • 1 huge egg
  • 2 oz. Irish cream liqueur
  • 2 oz. milk
  • 1/four teaspoon Irish cream taste, non-compulsory for enhanced taste

Glaze

  • 1 ounce Irish cream liqueur
  • 2 oz. butterscotch chips

Scones

  • 110g Irish-Style Flour or 113g oz. King Arthur Premium 100% Whole Wheat Flour
  • 120g King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 35g sugar
  • half of teaspoon salt
  • 113g unsalted butter
  • 85g butterscotch chips, non-compulsory; for a extra decadent scone
  • 1 huge egg
  • 57g Irish cream liqueur
  • 57g milk
  • 1/four teaspoon Irish cream taste, non-compulsory for enhanced taste

Glaze

  • 28g Irish cream liqueur
  • 57g butterscotch chips

Instructions

  1. To make the scones: Preheat the oven to 425°F with a rack within the higher 3rd. Line a baking sheet with parchment; or calmly grease it.
  2. Combine the flours, baking powder, sugar, and salt.
  3. Work the butter into the flour aggregate till erratically crumbly; it would be best to see some better, pea-sized items of butter.
  4. Toss within the butterscotch chips, if the usage of.
  5. Mix in combination the egg, liqueur, milk, and taste, and upload to the flour-butter aggregate, stirring till the dough is flippantly moistened and holds in combination.
  6. Drop the dough via 1/Three-cupfuls onto the ready baking sheet; our scone and muffin scoop works neatly right here.
  7. Bake the scones for 15 to 18 mins, till golden.
  8. Remove the scones from the oven and switch them to a rack to chill for five to 10 mins.
  9. To make the glaze: Combine the liqueur and butterscotch chips in a microwave-safe bowl and microwave on top warmth for 30 seconds. Stir till clean.
  10. Drizzle the glaze over the nice and cozy scones. Serve heat or at room temperature.
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