I stumbled across this scone recipe when I was doing some St. Patrick's day recipe searching. I was targeting a biscuit to go with our Guinness Stew... and this little gem of a scone popped up. The facts are obvious that I cannot bypass a scone recipe. I just merely needed a reason to make the scones.
1 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups all-purpose flour plus more for dusting
2 tablespoons sugar
4 tablespoons chilled salted butter cut into cubes
1/2 cup whole milk
1 1/2 tablespoons Bailey's Irish Cream
1 large egg beaten to blend
1 tablespoon Sugar (topping)
Glaze
Earlier this week my brother-in-law helped me with a house project and it felt like an appropriate thank you... along with a bottle of Jameson. I managed to whip out this batch of scones in the time it takes to preheat the oven. The recipe ends up being almost a half batch of what I would normally make but it was a good experiment.
Notes:
- Yield // only 8 smaller sized scones. If you want anymore than that, you should double the batch for sure.
- Milk // I had leftover buttermilk from my holiday recipes so I obviously used that instead. There is absolutely no downside to using buttermilk in scones... or any heavy, fattier milk really.
- Glaze // Since the alcohol does not cook off, the glaze is literally pure sugar and booze. Yes, it is about a shot glass worth but maybe keep that in mind when you are serving to people that are either children or do not drink.
- Preheat oven to 425 degrees.
- In a large bowl, whisk together the baking powder, salt, 1 1/2 cups flour and sugar. Add the butter and mix with a pastry blender or fork until pea-size pieces form. Add the milk, irish cream and mix with a fork until a shaggy dough forms. Transfer the dough to a lightly floured surface and gently knead until dough begins to form a ball, approximately 3 - 4 times.
- Gently pat dough into a 1-inch-thick circle. Using a 2 1/2-inch round biscuit cutter, cut out scones. Combine the scraps and repeat, patting out and cutting to make 8 scones. Transfer baking sheet lined with parchment and brush with the egg. Sprinkle the tops with the sugar.
- Bake the scones until golden brown, 12-15 minutes.
- In a small bowl, whisk together the Irish cream and sugar until smooth. Drizzle the mixture over the room temperature scones.
1 1/4 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups all-purpose flour plus more for dusting
2 tablespoons sugar
4 tablespoons chilled salted butter cut into cubes
1/2 cup whole milk
1 1/2 tablespoons Bailey's Irish Cream
1 large egg beaten to blend
1 tablespoon Sugar (topping)
Glaze
1 tablespoon Bailey's Irish Cream
3/4 cup powdered sugar
3/4 cup powdered sugar
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