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Soft, tender Irish Cream Scones with butterscotch chips and a glossy Irish cream glaze, featuring a crumbly texture reminiscent of soda bread and a rich coffee-caramel flavor.

Ingredients

Scale
  • 1 cup Irish-style wholemeal flour
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 1/2 cup butterscotch chips (plus extra for glaze)
  • 1 large egg
  • 1/4 cup Irish cream liqueur
  • 2–3 tablespoons milk (to loosen dough as needed)
  • Optional: 3/4 cup (85g) confectioners’ sugar for glaze alternative

Instructions

  1. Preheat oven to 425°F (218°C) and place a rack in the upper third. Line a baking sheet with parchment paper or lightly grease it.
  2. In a large bowl, whisk together Irish-style wholemeal flour, all-purpose flour, baking powder, granulated sugar, and salt.
  3. Cut the cold unsalted butter into the flour mixture until crumbly with pea-sized chunks of butter remaining.
  4. Stir butterscotch chips into the flour-butter mixture until evenly distributed.
  5. In a small bowl, combine the egg, Irish cream liqueur, and milk.
  6. Pour the wet mixture into the flour-butter mixture and gently stir until the dough comes together and is moist but not sticky.
  7. Drop the dough by heaping 1/3-cup spoonfuls onto the prepared baking sheet.
  8. Bake the scones for 15 to 18 minutes, or until golden.
  9. Transfer scones to a wire rack and cool for about 5 to 10 minutes.
  10. For the glaze, combine Irish cream liqueur and butterscotch chips in a microwave-safe bowl; heat on high for 30 seconds and stir until smooth and glossy.
  11. Drizzle the warm glaze over the warm scones.
  12. Alternatively, whisk 3/4 cup (85g) confectioners’ sugar with 1 to 2 tablespoons Irish cream liqueur for a simple powdered sugar glaze.

Notes

No butterscotch chips? Omit from dough; use confectioners’ sugar glaze instead., Flavor variations: swap butterscotch chips for semi-sweet or white chocolate chips, dried cherries or raisins with toasted pecans, or add 1–2 teaspoons fresh orange or lemon zest., For an alcohol-free version, replace Irish cream with brewed strong coffee plus 1 teaspoon vanilla extract or a nonalcoholic Irish cream substitute., Use heavy cream or half-and-half instead of milk for a richer scone., Store cooled scones in an airtight container at room temperature for 1–2 days or in the fridge for up to 4 days., Freeze unglazed scones in a single layer, then transfer to a freezer bag for up to two months. Bake straight from frozen, adding a few extra minutes to baking time., Warm leftovers in a 325–350°F oven for 8–12 minutes or microwave briefly then crisp in toaster oven.

Nutrition

Find it online: https://cozyovenkitchen.com/irish-cream-scones/