Quick and Easy Irish Cream Scones topped with a Bailey’s Irish Cream drizzle. These scones have a lovely crust and a tender texture that makes them perfect anytime | seasonalmuse.com
Author: Seasonal Muse
Serves: 8
Ingredients
4 Tbs. Butter - frozen, then grated
2 cups All-purpose flour
3 Tbs. Sugar
2 tsp. Baking powder
½ tsp. Salt
1 egg
½ cup buttermilk
¼ cup baileys Irish cream
¼ cup currants
Baileys Drizzle
½ cup powdered sugar
1 Tbs. Baileys Irish cream
Instructions
Adjust oven rack to middle position and preheat to 425°F.
Freeze the butter for at least 15 minutes, then using a box grater, grate butter into small shards. Return grated butter to the freezer. watch video if you need help
In a large bowl, add flour, sugar, baking powder, and salt - stir to combine.
Next, add the grated butter to the flour mixture, add currants stir lightly to combine.
In a small bowl, add egg, buttermilk, and Baileys' - whisk together until combined.
Pour the wet ingredients into the flour, stir until the dough begins to form - about 30 seconds.
Transfer the dough and all remaining dry flour onto a piece of parchment paper. Knead the dough lightly until it just comes together into a slightly sticky ball. Add a small amount of flour to the top and pat gently into a round disk about 6 inches wide as pictured. Cut into 8 wedges. Transfer the parchment paper along with the scones to a baking sheet.
Bake until tops are light brown 12-15 minutes. Let cool 5 minutes, then remove the scones to a cooling rack to cool completely before drizzling with icing.
To make icing: Stir powdered sugar with Baileys's until smooth. If too runny to hold its shape when drizzled, add a small amount of sugar to thicken. If too thick - add more Baileys a drop at time.
Using the tip of a spoon, drizzle icing over cooled scones. Let set in a cool dry space, about 30 minutes.
Recipe by Seasonal Muse at https://www.seasonalmuse.com/roasted-beets-2/