Imagine biting into a warm, buttery scone infused with the rich, smooth flavor of Baileys Irish Cream – a breakfast experience that transforms an ordinary morning into a luxurious celebration. These scones aren't just a pastry; they're a delightful journey of Irish-inspired comfort that combines the classic elegance of traditional scones with the irresistible charm of everyone's favorite creamy liqueur. Whether you're a baking enthusiast or a weekend brunch lover, these Baileys Irish Cream Scones will elevate your culinary skills and impress everyone at the table.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Irish
Serves: 10 scones
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold butter, cubed
- 1/2 cup raisins
- 1/2 cup Baileys Irish Cream
- 1 egg
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk together until well blended.
- Add the cold cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces.
- Fold in the raisins, distributing them evenly throughout the dry mixture.
- In a separate small bowl, whisk together the Baileys Irish Cream and egg until well combined.
- Create a well in the center of the dry ingredients and pour in the Baileys and egg mixture.
- Gently mix the wet and dry ingredients together using a wooden spoon or spatula until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together.
- Pat the dough into a circular shape about 1-inch thick.
- Using a sharp knife, cut the dough into 10 wedges, separating them slightly on the baking sheet.
- Optional: Brush the top of each scone with a little extra Baileys or an egg wash for a golden finish.
- Bake in the preheated oven for 18-20 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm with butter, clotted cream, or enjoy as is with a cup of coffee or tea.
Tips
- Keep your butter ice-cold to ensure flaky, tender scones
- Don't overwork the dough – mix just until ingredients are combined to maintain a light texture
- Use a sharp knife for clean, even cuts when shaping your scones
- For extra richness, you can substitute some of the Baileys with heavy cream
- Serve immediately for the best texture and flavor
- Store in an airtight container for up to 2 days, and gently reheat before serving
- For a festive touch, dust with powdered sugar or drizzle with a Baileys-based glaze
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
