Irish Cream Scones

(King Arthur Flour)

In the spirit of St. Patrick's Day (a.k.a. the Feast of St. Patrick), these scones from King Arthur Flour celebrate all things Irish. They feature our Irish-style wholemeal flour for that extra-tender, soda bread-like texture, and their flavor evokes a hot mug of cappuccino infused with Irish cream liqueur.

Cook Time:18 min

Prep Time:15 min

Total Time:43 min

Servings: 8

Ingredients:

1 cup Irish-Style Wholemeal Flour or King Arthur Premium 100% Whole Wheat Flour

1 cup King Arthur Unbleached All-Purpose Flour

2 teaspoons baking powder

3 tablespoons sugar

1/2 teaspoon salt

1/2 cup (8 tablespoons) unsalted butter

1/2 cup cappuccino chips, optional for a more decadent scone

1/4 cup Irish cream liqueur

1/4 cup milk

1/4 teaspoon Irish cream flavor, optional for enhanced flavor

2 tablespoons Irish cream liqueur

1/3 cup cappuccino chips

Preparation:

To make the scones: Preheat the oven to 425°F with a rack in the upper third. Line a baking sheet with parchment; or lightly grease it.

Combine the flours, baking powder, sugar, and salt.

Work the butter into the flour mixture until unevenly crumbly; you'll want to see some larger, pea-sized pieces of butter.

Toss in the cappuccino chips, if using.

Mix together the egg, liqueur, milk, and flavor, and add to the flour-butter mixture, stirring until the dough is evenly moistened and holds together.

Drop the dough by 1/3-cupfuls onto the prepared baking sheet; our scone and muffin scoop works well here.

Bake the scones for 15 to 18 minutes, until golden.

Remove the scones from the oven and transfer them to a rack to cool for 5 to 10 minutes.

To make the glaze: Combine the liqueur and cappuccino chips in a microwave-safe bowl and microwave on high heat for 30 seconds. Stir until smooth.

Drizzle the glaze over the warm scones. Serve warm or at room temperature.