Irish Cream Scones - Easy

• Produce

  • 1/4 cup Currants

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 tsp Baking powder
  • 1/2 cup Powdered sugar
  • 1/2 tsp Salt
  • 3 tbsp Sugar

• Dairy

  • 5/16 cup Bailey irish cream
  • 4 tbsp Butter, frozen, then grated
  • 1/2 cup Buttermilk

• Other

  • Baileys Drizzle

Found on seasonalmuse.com

Description

Ingredients

• 4 Tbs. Butter - frozen, then grated
• 2 cups All-purpose flour
• 3 Tbs. Sugar
• 2 tsp. Baking powder
• ½ tsp. Salt
• 1 egg
• ½ cup buttermilk
• ¼ cup baileys Irish cream
• ¼ cup currants
• Baileys Drizzle
• ½ cup powdered sugar
• 1 Tbs. Baileys Irish cream

Directions

• Adjust oven rack to middle position and preheat to 425°F.
• Freeze the butter for at least 15 minutes, then using a box grater, grate butter into small shards. Return grated butter to the freezer. watch video if you need help
• In a large bowl, add flour, sugar, baking powder, and salt - stir to combine.
• Next, add the grated butter to the flour mixture, add currants stir lightly to combine.
• In a small bowl, add egg, buttermilk, and Baileys - whisk together until combined.
• Pour the wet ingredients into the flour, stir until the dough begins to form - about 30 seconds.
• Transfer the dough and all remaining dry flour onto a piece of parchment paper. Knead the dough lightly until it just comes together into a slightly sticky ball. Add a small amount of flour to the top and pat gently into a round disk about 6 inches wide as pictured. Cut into 8 wedges. Transfer the parchment paper along with the scones to a baking sheet.
• Bake until tops are light brown 12-15 minutes. Let cool 5 minutes, then remove the scones to a cooling rack to cool completely before drizzling with icing.
• To make icing: Stir powdered sugar with Baileyss until smooth. If too runny to hold its shape when drizzled, add a small amount of sugar to thicken. If too thick - add more Baileys a drop at time.
• Using the tip of a spoon, drizzle icing over cooled scones. Let set in a cool dry space, about 30 minutes.