Irish Cream Scones
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(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
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Total Time:43 min
Servings: 8
Ingredients:
1 cup Irish-Style Wholemeal Flour or King Arthur Premium 100% Whole Wheat Flour
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1 cup King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
3 tablespoons sugar
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1/2 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter
1/2 cup cappuccino chips, optional for a more decadent scone
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1/2 cup cappuccino chips, optional for a more decadent scone
1/4 cup Irish cream liqueur
1/4 cup milk
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1/4 teaspoon Irish cream flavor, optional for enhanced flavor
2 tablespoons Irish cream liqueur
1/3 cup cappuccino chips
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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.
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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.
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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.
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Drizzle the glaze over the warm scones. Serve warm or at room temperature.