Bailey’s Irish Cream Scones

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 1/2 cups All-purpose flour plus more
  • 1 1/4 tsp Baking powder
  • 3/4 tsp Kosher salt
  • 3/4 cup Powdered sugar
  • 2 tbsp Sugar
  • 1 tbsp Turbinado sugar

• Dairy

  • 2 1/2 tbsp Bailey s irish cream
  • 4 tbsp Butter, salted
  • 1/2 cup Whole milk

Found on thesuburbansoapbox.com

Description

Ingredients

• 1 1/4 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 1/2 cups all-purpose flour plus more for dusting
• 2 tablespoons sugar
• 4 tablespoons chilled salted butter, cut into cubes
• 1/2 cup whole milk
• 1 1/2 tablespoons Baileys Irish Cream
• 1 large egg, beaten to blend
• 1 tablespoon Turbinado Sugar
• For the glaze:
• 1 tablespoon Baileys Irish Cream
• 3/4 cup powdered sugar

Directions

• Preheat oven to 425 degrees.
• In a large bowl, whisk together the baking powder, salt, 1 1/2 cups flour and sugar. Add the butter and mix with a pastry blender or fork until pea-size pieces form. Add the milk, irish cream and mix with a fork until a shaggy dough forms. Transfer the dough to a lightly floured surface and gently knead until dough begins to form a ball, approximately 3 - 4 times.
• Gently pat dough into a 1-inch-thick circle. Using a 2 1/2-inch round biscuit cutter, cut out scones. Combine the scraps and repeat, patting out and cutting to make 8 scones. Transfer baking sheet lined with parchment and brush with the egg. Sprinkle the tops with the turbinado sugar.
• Bake the scones until golden brown, 12-15 minutes. Transfer to a wire rack and allow to cool to room temperature.
• In a small bowl, whisk together the Irish cream and sugar until smooth. Drizzle the mixture over the scones.
• Serve at room temperature with jam, if desired.

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