Bailey's Irish Cream Scones
Bailey's Irish Cream Scone with bold espresso and semi-sweet chocolate chunks.
Ingredients
- 304 g All purpose flour 2 1/8 cup
- 75 g Sugar 6 Tablespoons
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 113g g Unsalted butter, cold and cubed 1 stick
- 1 teaspoon Instant espresso powder
- 58 g Bailey's Irish cream 1/4 cup
- 170 g Heavy cream 3/4 cup
- 113 g Semi-sweet or dark chocolate, chopped or 1/2 cup chocolate chips
Instructions
- Preheat the oven to 400 F and leave your sheet pan in the oven while preheating.
- Cut butter into small pea sized pieces using a sharp knife of a bench scraper. Place cut up butter into the freezer while you prep your other ingredients.
- In a heat-proof bowl, add Bailey’s and heat for 30 seconds in the microwave until just hot. Once the Bailey’s is hot, add 1 teaspoon of instant espresso powder and mix thoroughly until all the powder is dissolved. Place the bowl into the fridge to let cool.
- Meanwhile, in a large mixing bowl combine your flour, sugar, baking powder, and salt. Mix until combined.
- Grab your butter from the freezer and add it to your mixing bowl with the flour mixture. Use a pastry cutter, two forks, or your hands to cut in the butter. Think about coating the butter pieces in flour and flattening them between your fingertips. Do this until your mixture resembles a sand-like consistency. Some butter chunks are okay.
- In a small bowl (I prefer a pyrex glass measuring cup) measure out your heavy cream. Create a well in the center of your flour/butter mixture. Pour your Bailey’s and 3/4ths of the heavy cream into your large mixing bowl. Use your hand to mix the dough until all the flour mixture is wet. You can tell the dough is done when you can squish a chunk of it in your hand and it sticks together. If the dough crumbles, it needs more cream. Slowly add in the rest of the heavy cream ½ tablespoon at a time. Mix for a good 10-20 seconds before deciding to add in more cream.
- Add your chocolate chips or chopped chocolate bar and gently fold into the dough. Turn dough out of the bowl onto a floured surface. Use your hands to shape the dough into a circle about 1 inch thick.
- Cut the dough into 8 triangles. Place on parchment paper and transfer paper onto your preheated baking sheet, making sure the scones are at least 2 inches apart.
- Bake at 400 F for 13-18 minutes or until golden brown on top and bottom. Don’t worry if they still look a little squishy inside. They will continue to cook and set on the baking tray.