Irish Cream Scones – Easy Recipe

Mar 15, 2016 | 1 comment

Irish Cream Scones – Happy St. Patrick’s Day!

You can take the girl out of Chicago, but you can never take the Chicago out of the girl.  I’m fondly thinking of my hometown with St. Patrick’s Day just a few days away. Chicago celebrates St. Patrick’s Day by turning both the Chicago river and most of the beer in the city, green! It’s a big day of celebration, and it serves as my inspiration for this recipe for Irish Cream Scones.

 

Irish Cream Scones with Baileys' drizzle | seasonalmuse.comMy friend Kathy offered to be my kitchen assistant for our scone making endeavor. Not only is Kathy of Irish descent, she is also a gifted musician who plays the bagpipes, making her my perfect St. Patrick’s Day muse! Anyone who has ever been to a St. Patrick’s Day parade knows that the pipes and drums are an iconic part of the revelry. I personally find the sound of the pipes to be deeply expressive and stirring.  I don’t know much about music, but I do know that learning to play the bagpipes is hard.  Kathy learned to play as a mid-life endeavor, and as with anything worthwhile, practice and commitment are on the road to mastery. I really love hanging out with people who step out of their comfort zone, because they always inspire me to step out of mine!

Let’s Make Scones —

 I would classify scones as decidedly British, but in this case, I’m turning them into an homage to St. Patrick’s with the addition of Bailey’s Irish Cream.  Traditional scones are made with a lot of both butter and cream, that’s why they are so addictively delicious. I’ve created a version that re-works the classic recipe to make them lighter in calories. I’ve cut the butter in half and used a blend of low-fat buttermilk and Bailey’s to replace the cream.

 

Because the butter is significantly reduced, I incorporated a rather ingenious technique (watch video) where butter is frozen and then grated, using a simple box grater. Using extremely cold butter is important. All butter contains water, this important element creates steam in a hot oven, allowing the scones to rise and creating the delicate crumb interior. The colder the butter, the better the results. By grating, the butter is broken down into tiny shards, making it easier to incorporate and distribute into the dry ingredients.

Step 1: Freeze and grate butter

Grated butter for Irish Cream Scones | seasonalmuse.com

Step 2: Combine flour and butter, then gently incorporate the wet ingredients – don’t overwork the dough.

Quick and Easy Irish Cream Scones topped with a Bailey’s Irish Cream drizzle - YUM! These scones have a lovely crust and a tender texture that makes them perfect anytime | seasonalmuse.com

Step 3: On parchment paper, gently pat dough into a circle – cut into 8 wedges.

Quick and Easy Irish Cream Scones topped with a Bailey’s Irish Cream drizzle - YUM! These scones have a lovely crust and a tender texture that makes them perfect anytime | seasonalmuse.com

Step 4:  Bake at 425 for 15 minutes – remove from oven and cool for 15 minutes.

Quick and Easy Irish Cream Scones topped with a Bailey’s Irish Cream drizzle - YUM! These scones have a lovely crust and a tender texture that makes them perfect anytime | seasonalmuse.com
I actually had to make this recipe twice to get the results I desired.  With the first batch, I forgot to incorporate the egg. When they came out of the oven, they smelled delightful and looked fine. But when we tasted them, we discerned a very strong after-taste of what we thought was baking powder. So I made the recipe a second time being sure to add the missing egg, and carefully measuring all the other ingredients. It was then that I discovered the mistake that threw off the taste; I had used a large amount of baking soda in place of baking powder!

 Step 5: Mix Baileys Irish Cream with powdered sugar – drizzle on top

Quick and Easy Irish Cream Scones topped with a Bailey’s Irish Cream drizzle - YUM! These scones have a lovely crust and a tender texture that makes them perfect anytime | seasonalmuse.com

The second batch was a winner, they rose higher and were delicate in both taste texture. When you take them out of the oven, let them cool for at least 15 minutes. Then finish them with a drizzle of Baileys mixed with powdered sugar, and that takes them over the top.  These scones would make a lovely treat any time of the year, and shouldn’t be just for devouring on St. Patrick’s Day. Adding them to Easter brunch would be a nice touch.  If you don’t like Baileys, or want to eliminate alcohol from the recipe, then replace it entirely with buttermilk. The scones are best served warm.

 Step 6: Enjoy and Bon Appetite!

Quick and Easy Irish Cream Scones topped with a Bailey’s Irish Cream drizzle - YUM! These scones have a lovely crust and a tender texture that makes them perfect anytime | seasonalmuse.com

PREP TIME - Minutes

BAKE TIME - Minutes

SERVINGS

5.0 from 1 reviews
Irish Cream Scones - Easy Recipe
 
Prep time
Cook time
Total time
 
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:
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
  1. Adjust oven rack to middle position and preheat to 425°F.
  2. 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
  3. In a large bowl, add flour, sugar, baking powder, and salt - stir to combine.
  4. Next, add the grated butter to the flour mixture, add currants stir lightly to combine.
  5. In a small bowl, add egg, buttermilk, and Baileys' - whisk together until combined.
  6. Pour the wet ingredients into the flour, stir until the dough begins to form - about 30 seconds.
  7. 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.
  8. 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.
  9. 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.
  10. Using the tip of a spoon, drizzle icing over cooled scones. Let set in a cool dry space, about 30 minutes.

 Irish Afternoon Cocktail

 A Baileys’ Recipe 

  • 1 ounce Bailey’s Irish Cream
  • 1/2 ounce Frangelico
  • 1/2 ounce Kahula
  • Chilled Whipped Cream
  • Cup of Hot Black Coffee

Fill a cup with hot black coffee, stir in Liqueurs. Top with whipped cream.

More
St. Patrick’s Day Recipes  

Copyright Notice

All photos and content are copyright protected. Please do not use photos without obtaining prior written permission. If you wish to republish this recipe, please rewrite the recipe using your own unique description and link back to Irish Cream Scones on the Seasonal Muse for attribution Thank you!

more recipes | seasonalmuse.com

Seasonal Muse

 Join the mailing list

and you'll never miss a thing!

THANK YOU! You have successfully subscribed.