Thursday, April 1, 2010

Irish Cream Scones

We love scones for breakfast and I just had to try
this recipe for Irish Scones from I changed it up a bit, and instead of an egg wash on top I brushed on some Bailey's Irish Cream before baking. Yum!

Irish Cream Scones
adapted from
makes 8 scones

2 cups flour
1 teaspoon baking powder
4 ounces (1 stick) butter -- cut into chunks
1/2 cup sugar (you could use less)
1 egg
1/2 cup + 2 tbsp cream

1/4 cup Bailey's Irish Cream

Put flour, baking soda, and sugar into food processor and pulse to combine. Add in 1 stick of cut up butter, pulse into you have pea sized lumps of dough, add in egg and cream, process for about 30-45 seconds until combined into a dough.

Press dough into scone pan or shape into 8 inch circle and cut into wedges and place on prepared (with baking spray) baking sheet.

Brush tops of scones with Bailey's Irish Cream...

Bake in 375 degree oven for 20 - 25 minutes, less if baking on baking sheet and not using scone pan.

When tops are golden brown the scones are done.

These scones were delicious, very tender and moist. These are also a sweeter scone, you could easily decrease the sugar and not lose out on flavor. A lot of times scones get a bad rap for being dry but these weren't at all. You can serve them plain with tea or add some butter and jam or honey, fresh fruit would also be great.

I served these sandwiched with butter and sugared lingonberries, absolutely delicious!

These delicious scones are my submission for My Kitchen My World -- Ireland.


Mary said...

Those look delicious, and I have never seen a scone pan like that! Great idea to brush the Bailey's on top:)

Anonymous said...

They look wonderful! We love scones. I have always been too cheap to buy a scone pan, but with the way it looks it must be easier to use than cutting and placing on a pan. Looking forward to Russia!

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