We’ve been having some pretty awesome weather lately (thank God). It’s nice to see some sunny, warm days come around! I know we’ll likely have a few more cold days, and maybe even some more frost, but I’m definitely enjoying it! I’ve even been able to do my work out videos outside…even though I’m cold-natured.
Today I’d like to share a super scone recipe with you. It’s made with Bailey’s Irish Cream but if you don’t drink or just don’t want to use Irish cream, just use regular cream. These scones will still be delicious! (They’re so good that I have trouble not eating several at the time!)
Also, beware…there are lots of pictures…even though I combined a few. Sorry but I love pictures of all the steps. You can always just scroll through if you’d rather. Heehee!
Anyway, I know you’ll love these scones as much as my family and I do! You may even wanna make a double batch! And, be sure to keep the ones you don’t eat right away in the frig since there are milk products in them.
Cinnamon Vanilla Irish Cream Scones
2 1/2 Cups All-Purpose Flour
1/2 Oat Flour*
1/2 Cup Sugar
5 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon
3/4 Cup Cold Butter
1/4 Cup Vanilla Cinnamon Bailey’s Irish Cream**
1 Cup Half & Half
1 tsp Vanilla Extract
2 1/2 Cups Powdered Sugar
1/4 tsp Cinnamon
1 tsp Vanilla Extract
2 Tbls Bailey’s Vanilla Cinnamon Irish Cream
3-4 Tbls Half & Half
Preheat oven to 350°F. Line baking sheets with parchment paper or lightly spray with non-stick spray; set aside.
In a medium bowl, sift together the first 6 ingredients. Cut cold butter into small pieces and, using a pastry blender or two knives, incorporate it into the dry ingredients til mixture resembles coarse crumbs.
Pour in the 1/4 cup Bailey’s Irish Cream, the 1 cup half & half and 1 tsp vanilla. Stir just til it forms a soft dough. Turn dough out onto a surface dusted with flour.
With floured hands, knead 4 or 5 times. Then, pat dough into a circle about 1/2 inch thick. Using a biscuit cutter (or the top of a glass), cut the dough into rounds and place on baking sheet about 2 inches apart.
Bake at 350°F for 15-18 minutes or til lightly browned. Place scones on wire rack and allow to cool completely.
For The Glaze:
In a separate bowl, sift together the powdered sugar and cinnamon. Add the 1 tsp vanilla, 2 Tbls Bailey’s Irish Cream and 3 Tbls half & half. Whisk til smooth, adding the remaining 1 Tbls half & half depending on how thin you like the glaze. (I used the full amount.)
Dip the top of each scone into the glaze and allow the excess to drip off. Place scones onto a wire rack til the glaze sets.
When placing scones in a container, put wax paper between each layer. Store left over scones in the refrigerator because they contain milk products.
*Can use spelt flour or whole wheat flour if desired.
**Can substitute plain Bailey’s Irish Cream or real cream.
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
©Renee Norris 2016
All rights reserved.
#BaileysIrishCream #scones #greatfood #cinnamon #vanilla