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Irish Cream Scones

Author: Charlotte Rutledge

Irish Cream Scones Recipe

In the spirit of St. Patrick's Day (a.k.a. the Feast of St. Patrick), these scones celebrate all things Irish. They feature our Irish-style wholemeal flour for that extra-tender, soda bread-like texture, and their flavor evokes a hot mug of cappuccino infused with Irish cream liqueur.

At a glance

8 scones


Choose your measure:


  • 1 cup Irish-Style Flour or King Arthur Premium 100% Whole Wheat Flour
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2 teaspoons baking powder
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup (8 tablespoons) unsalted butter
  • 1/2 cup butterscotch chips, optional; for a more decadent scone
  • 1 large egg
  • 1/4 cup Irish cream liqueur
  • 1/4 cup milk
  • 1/4 teaspoon Irish cream flavor, optional for enhanced flavor


  • 2 tablespoons Irish cream liqueur
  • 1/3 cup butterscotch chips


  1. To make the scones: Preheat the oven to 425°F with a rack in the upper third. Line a baking sheet with parchment; or lightly grease it.
  2. Combine the flours, baking powder, sugar, and salt.
  3. Work the butter into the flour mixture until unevenly crumbly; you'll want to see some larger, pea-sized pieces of butter.
  4. Toss in the butterscotch chips, if using.
  5. Mix together the egg, liqueur, milk, and flavor, and add to the flour-butter mixture, stirring until the dough is evenly moistened and holds together.
  6. Drop the dough by 1/3-cupfuls onto the prepared baking sheet; our scone and muffin scoop works well here.
  7. Bake the scones for 15 to 18 minutes, until golden.
  8. Remove the scones from the oven and transfer them to a rack to cool for 5 to 10 minutes.
  9. To make the glaze: Combine the liqueur and butterscotch chips in a microwave-safe bowl and microwave on high heat for 30 seconds. Stir until smooth.
  10. Drizzle the glaze over the warm scones. Serve warm or at room temperature.