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


  1. 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.
  2. Combine the flours, baking powder, sugar, and salt.
  3. Work the butter into the flour mixture until unevenly crumbly; you'll want to see some larger, pea-sized pieces of butter.
  4. Toss in the butterscotch chips.
  5. Mix together the egg, liqueur, and milk, and add to the flour-butter mixture, stirring until the dough is evenly moistened and holds together.
  6. Drop the dough by 1/3-cupfuls onto the prepared baking sheet; our scone and muffin scoop works well here.
  7. Bake the scones for 15 to 18 minutes, until golden.
  8. Remove the scones from the oven and transfer them to a rack to cool for 5 to 10 minutes.
  9. 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.
  10. Drizzle the glaze over the warm scones. Serve warm or at room temperature.


Recipe courtesy of King Arthur Baking Company