Irish Cream Scones

Ingredients

All-purpose flour

2 cups

Sugar

1/4 cup, plus extra for sprinkling

Baking powder

1 tablespoon

Salt

1/2 teaspoon

Unsalted butter

1/2 cup, cold and cut into small pieces

Irish cream liqueur

1/2 cup

Egg

1, large

Vanilla extract

1 teaspoon

Heavy cream

2 tablespoons, for brushing

Instructions

1. Preheat your oven to 425°F (220°C), and line a baking sheet with parchment paper.
2. In a large bowl, combine the all-purpose flour, sugar, baking powder, and salt.
3. Add the cold unsalted butter into the flour mixture. Using your fingers, rub the butter into the flour until it looks like coarse breadcrumbs.
4. In a separate bowl, whisk together the Irish cream liqueur, egg, and vanilla extract until well combined.
5. Gradually pour the wet ingredients into the flour mixture, stirring gently until just combined. Avoid overmixing as it can make the scones tough.
6. Move the dough onto a lightly floured surface. Knead it a few times to bring it together, then shape it into a round disc about 1 inch thick.
7. Cut the dough into 8 even wedges and arrange them on the prepared baking sheet, leaving space between each scone.
8. Brush the tops of the scones with heavy cream and sprinkle with some sugar for a delightful crunch and golden appearance.
9. Bake for 15 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
10. Allow the scones to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool further. Serve warm or at room temperature. Enjoy the scones as they are, or spread some butter or clotted cream for extra indulgence.