Baileys Irish Cream Scones with Whiskey-Chocolate Sauce
Bake a batch of soft Irish Cream Scones for this fun St. Patrick's Day dessert. They're filled with cream and topped with homemade Whiskey-Chocolate Sauce.
Prep Time50 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr15 minutesmins
Course: Bread, Brunch, Dessert, St. Patrick's Day, Winter Dessert
Preheat oven to 400° F. Line a medium baking sheet with parchment paper. Place the bowl and whisk attachment from your mixer into the freezer to chill.
Lightly beat the egg in a small bowl. Whisk in the vanilla, 3 tablespoons of half and half, and Baileys Irish cream. Hold this aside.
In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and instant coffee.
Slice the cold butter into small pieces and toss them in the flour mixture. Use a pastry blender or your fingers to blend the butter into the flour, until the mixture looks coarse and the butter pieces are pea-sized.
Add the egg-Baileys mixture to the flour mixture along with the mini chocolate chips and stir everything together. The mixture will look rough and clumpy.
Turn the dough mixture out onto a lightly floured surface. Gently squeeze and fold the dough, just until it comes together. It will still look a bit lumpy and rough, but that's OK—don't overwork it.
Shape the dough into a 6x6-inch square with a level top, about 1½ inches thick. Cover the dough in plastic wrap and chill it in the refrigerator for 15 minutes.
Bake the scones:
Unwrap the dough and place it on the lined baking sheet. Gently cut the square into 9 equal portions using a sharp knife—cut through gently so you don't compress the dough.
Separate the dough squares. Use a pastry brush to lightly brush the tops with the extra half and half.
Bake the scones for about 18 minutes: they'll be puffed and browned. If they're browning too fast, lay a piece of aluminum foil over the top to shield them.
Remove the scones to a cooling rack. Once cool, cover them with plastic wrap to keep them soft until you are ready to assemble the dessert.
Make the chocolate sauce:
In a small saucepan, heat ½ cup of the heavy cream over medium-low heat, stirring occasionally, until the cream just begins to simmer.
Immediately remove the pan from the heat and add in the chocolate. Stir until it is completely melted and the sauce is smooth. Stir in the whiskey.
Make the whipped cream:
Assemble the chilled bowl and whisk onto your mixer. Pour 1 cup of heavy cream and the confectioner's sugar into the bowl. Whisk the cream on high for about 2-4 minutes scraping the bowl once or twice, until the cream has stiff peaks.
Assemble the dessert:
Split the scones in half, and place the bottom halves on a plate. Spoon some whipped cream over the scone bottoms. Add a couple of raspberries to each one.
Place the top halves of the scones on the whipped cream, and drizzle the tops with whiskey-chocolate sauce. Add another raspberry or two to the tops and serve immediately.
Leftover scones can be wrapped tightly and stored at room temperature for up to 2 days. Leftover whipped cream can be stored covered in the fridge for 2 days. Leftover chocolate sauce can be stored covered in the fridge for up to 2 weeks.
Notes
Tips:
If the chocolate sauce begins to set and won't pour easily, microwave it for 10 seconds or so and stir to loosen it up.