Irish Coffee Scones with Whiskey Butter

Photo by Martha H.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Irish Coffee Scones:

  • 1

    and 1/4 cups AP flour

  • 1

    and 1/4 cups cake flour

  • 1/2

    cup sugar

  • 1

    t. salt

  • 1

    tablespoon baking powder

  • 1

    and 1/2 sticks unsalted butter, cold & cubed

  • 2

    eggs

  • 1/4

    cup strong coffee

  • 1/4

    cup Baileys

  • Whiskey Butter:

  • 1

    stick unsalted butter

  • 1

    T. Irish whiskey, I use Jameson

  • pinch of salt

Directions

Irish Coffee Scones: Brew coffee & set aside to cool. Combine dries together in a bowl. Cut in cold, cubed butter. Whisk eggs with cool coffee and Baileys. Add to dry ingredients and mix till it comes together. This is a wet dough at first & kind of sticky. It will come together. Turn dough out onto a floured surface. Pat dough out into a circle. You can use a rolling pin if you want, I use my hands to shape it. Slice dough into 8 wedges & refrigerate till ready to bake. Make sure they’re cold when they go in the oven. Brush with heavy cream & sprinkle with sugar in the raw. Bake at 400 degrees for 17-20 minutes rotating once halfway through. This bake time is when they were frozen. If you are baking them when they have just been chilled, start checking them at 15 minutes. Whiskey Butter: Whip butter with whiskey and salt. Pipe into a pretty butter dish. Totally optional, but looks so pretty! Scone Making Tips: Make sure your butter is cold. When you combine the liquids and the dries, don’t over mix or the dough will get tough. Brushing the tops with heavy cream before baking adds a nice richness, and makes the sugar stick. Sprinkling sugar in the raw on top before baking gives them that crunchy top. These are best the day they are baked.

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