Yields 8 scones
- 1 cup (110g) Irish-Style Flour or 1 cup (113g) King Arthur Premium 100% Whole Wheat Flour
- 1 cup (120g) King Arthur Unbleached All-Purpose Flour
- 2 teaspoons baking powder
- 3 tablespoons (35g) sugar
- 1/2 teaspoon salt
- 8 tablespoons (113g) cold unsalted butter
- 1/2 cup (85g) butterscotch chips, optional; for a more decadent scone
- 1 large egg
- 1/4 cup (57g) Irish Cream liqueur
- 1/4 cup (57g) milk
- 2 tablespoons (28g) Irish Cream liqueur
- 1/3 cup (57g) butterscotch chips
- 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 butterscotch chips.
- Mix together the egg, liqueur, and milk, 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 butterscotch 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.
Formulation courtesy of King Arthur Baking Company