Irish Cream Scones

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

1/2 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.