Introduction
Indulging in delicious treats can make any gathering extra special, and nothing quite beats the combination of rich flavors found in these delightful scones. Infused with Bailey’s Irish Cream, coffee, and vanilla, these scones promise to elevate your tea time or coffee break. With a luscious glaze drizzled on top, they are as pleasing to the eye as they are to the palate.
Detailed Ingredients with measures
– 3 ¼ cups all-purpose flour
– ⅓ cup granulated sugar
– 2 ½ teaspoons baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
– ¾ cup cold butter, cut into pieces
– ¾ cup Bailey’s Irish Cream liqueur
– ¼ cup brewed coffee
– 2 teaspoons vanilla extract
– Melted butter, for brushing
**Glaze**
– 1 ½ cups powdered sugar
– 2 tablespoons Bailey’s Irish Cream liqueur
– 1 tablespoon freshly brewed coffee
– ½ teaspoon vanilla extract
– Sprinkles for topping (optional)
Prep Time
25 minutes
Cook Time, Total Time, Yield
Cook Time: 15 minutes
Total Time: 40 minutes
Yield: 8 to 12 scones
Detailed Directions and Instructions
Step 1: Preheat and Prepare
Preheat the oven to 425°F. Line a baking sheet with parchment paper to prevent the scones from sticking.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together 3 ¼ cups of all-purpose flour, ⅓ cup of granulated sugar, 2 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt until well combined.
Step 3: Incorporate Butter
Add ¾ cup of cold butter, cut into pieces, to the dry ingredients. Using a pastry cutter or your fingers, blend the butter into the flour mixture until it resembles coarse crumbs.
Step 4: Combine Wet Ingredients
In a separate bowl, combine ¾ cup of Bailey’s Irish Cream liqueur, ¼ cup of brewed coffee, and 2 teaspoons of vanilla extract. Stir to mix evenly.
Step 5: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients. Stir until the dough just comes together; note that it will be slightly sticky.
Step 6: Knead and Shape the Dough
Transfer the dough onto a floured surface. Gently knead it a few times to bring it together, then shape it into a circle about 1 inch thick.
Step 7: Cut Wedges
Using a sharp knife or a bench scraper, cut the circle into 8 to 12 wedges based on your preferred size.
Step 8: Arrange on Baking Sheet
Place the scones onto the prepared baking sheet, ensuring they are spaced about 2 inches apart.
Step 9: Brush with Butter
Brush the tops of the scones with melted butter to add flavor and help with browning.
Step 10: Bake
Bake the scones in the preheated oven for 12 to 15 minutes, or until they are golden brown.
Step 11: Prepare the Glaze
While the scones are baking, prepare the glaze by whisking together 1 ½ cups of powdered sugar, 2 tablespoons of Bailey’s Irish Cream liqueur, 1 tablespoon of freshly brewed coffee, and ½ teaspoon of vanilla extract until smooth.
Step 12: Cool the Scones
Once the scones are done baking, remove them from the oven and let them cool slightly on a wire rack.
Step 13: Drizzle with Glaze
Drizzle the prepared glaze over the warm scones. If desired, sprinkle with decorative sprinkles for a festive touch.
Step 14: Allow to Set
Allow the glaze to set for a few minutes before serving the scones.
Notes
Note 1: Storage
Store any leftover scones in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Note 2: Ingredient Substitutions
If you don’t have Bailey’s Irish Cream, you can use any cream liqueur or substitute with milk or cream for a non-alcoholic version.
Note 3: Serving Suggestions
These scones pair well with coffee or tea and can be served with butter, jam, or whipped cream for added indulgence.
Cook techniques
Measuring Flour
To ensure accurate measurements, spoon the flour into your measuring cup without packing it down, and then level it off with a straight edge.
Cutting in Butter
Cold butter is essential for flaky scones. Use a pastry cutter or two forks to cut the butter into the flour mixture until it resembles coarse crumbs.
Combining Wet and Dry Ingredients
When adding wet ingredients, mix gently until just combined to avoid overworking the dough, which can lead to tough scones.
Kneading Dough
Knead the dough gently on a floured surface a few times to bring it together without developing gluten, keeping the scones tender.
Cutting Scones
Use a sharp knife or bench scraper to cut the dough into wedges, applying even pressure to prevent the edges from sealing.
Brushing with Butter
Brushing melted butter on top of the scones before baking enhances browning and adds richness to the final product.
Baking Technique
Baking at a high temperature helps the scones rise quickly, leading to a light and flaky texture.
Glazing Scones
Drizzle the glaze over warm scones so that it sets nicely but still provides a smooth finish.
Storing Scones
Store leftover scones in an airtight container at room temperature for up to 2 days or freeze them for longer storage.
FAQ
Can I substitute the Bailey’s Irish Cream with another liqueur?
Yes, you can use another cream liqueur or a flavored syrup if you prefer a non-alcoholic version.
What can I use instead of all-purpose flour?
You may use a gluten-free flour blend; just ensure it contains a binding agent like xanthan gum for proper texture.
How can I tell when the scones are done baking?
The scones should be golden brown on top and firm to the touch; you can also insert a toothpick to check for doneness.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Just let it come to room temperature before cutting.
What toppings can I use instead of sprinkles?
Chopped nuts, chocolate chips, or cocoa powder can be excellent alternatives for topping your scones.
Conclusion
These delightful scones, infused with the rich flavors of Bailey’s Irish Cream and coffee, offer a unique twist to traditional baked goods. With a buttery texture and a sweet glaze, they are perfect for any occasion, whether enjoyed with a morning coffee or as a sweet treat in the afternoon.
More recipes suggestions and combination
Chocolate Chip Bailey’s Scones
Add semi-sweet chocolate chips to the dough for extra sweetness and richness.
Nutty Coffee Scones
Incorporate chopped walnuts or pecans into the scone mixture for a satisfying crunch.
Cinnamon Roll Scones
Mix ground cinnamon into the dry ingredients and swirl a cinnamon-sugar mixture through the dough before cutting.
Fruit and Cream Scones
Fold in dried fruits like cranberries or apricots for a fruity element, and enhance the glaze with a hint of citrus.
Maple Pecan Scones
Substitute Bailey’s with maple syrup and include toasted pecans to create a fall-inspired flavor.
