IRISH CREAM SCONES
1-3/4 to 2 cups all-purpose flour (depends if there’s 1/4 cup add-in later)
1/4 cup sugar..................................................................2 TB Irish Cream Whiskey
2 tsp. baking powder……………………………..…........1/2 tsp.baking soda
1/2 tsp. salt......................................................................1/2 tsp. nutmeg
4 TB cold butter………………………………………..…..1/4 cup heavy cream
1 egg…………………………………………………..……..1 tsp. vanilla extract
NOTE: mini chocolate chips or raisins are optional
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1-2 TB Sparkling or coarse sugar (optional)
4-5 TB heavy cream
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3/4 cup powdered sugar (maybe more)…………………. 1TB Irish Cream Whiskey
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Preheat oven to 400. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, nutmeg and salt until combined. (Or, I just pulse them a few times in food processor). Cut in butter until mixture resembles coarse crumbs (or, then add the butter cubes to the food processor, and pulse quickly until coarse crumbs).
In a small bowl, whisk together the cream, Irish Cream, egg, extract. Stir into wet ingredients into flour mixture just until moistened. (I put this into the food processor with rest of ingredients, and pulse in short bursts until it all comes together).
Turn onto lightly floured surface; knead gently 6-8 times. Pat into 8” circle and cut into 8 wedges. Brush 4-5 TB heavy cream on top of the scones. Sprinkle with Sparkling sugar.
Bake 12-15 minutes or until golden brown. Best when warm (can be reheated for about 10 sec. in microwave). When they’re cool, you can drizzle with glaze.
GLAZE: Put the powdered sugar into a small bowl. Whisk in IRISH CREAM WHISKEY (1 tsp. at a time), until it’s a thick, smooth consistency. (Adjust consistency by adding more sugar/Irish Cream until smooth, slightly thickened.) If you glaze HOT scones, it will be a clear, shiny glaze ~ if you glaze them cold, it will be white.