Baileys Irish Cream Scones with Whiskey-Chocolate Sauce
Bake my from-scratch Baileys Irish Cream Scones for an extra special New England St. Patrick's Day! The soft, Irish Cream scones are filled with cream and raspberries, and topped with Irish whiskey-spiked chocolate sauce.
Servings: 9 servings
Calories: 468kcal
Ingredients
For the scones:
- 1 egg
- 1 teaspoon pure vanilla extract
- 3 tablespoons half-and-half (plus extra to brush the tops)
- ⅔ cup Baileys Irish Cream liqueur
- 3 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon instant coffee granules
- 4 tablespoons cold unsalted butter
- ½ cup mini chocolate chips
For the Whiskey-Chocolate sauce:
- ½ cup heavy cream
- 1 cup semisweet chocolate chunks or chips
- 3 tablespoons Irish whiskey (such as Tullamore Dew, Redbreast, Knappogue Castle, or Dingle)
For the whipped cream:
- 1 cup heavy cream
- ½ cup confectioners' sugar
- fresh raspberries (optional)
Instructions
Make the scone dough:
- 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 1 egg in a small bowl. Whisk in the 1 teaspoon pure vanilla extract, 3 tablespoons half-and-half , and ⅔ cup Baileys Irish Cream liqueur.
- In a separate large bowl, mix together the 3 cups all-purpose flour, 2 tablespoons sugar, 2 tablespoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon instant coffee granules
- Slice the 4 tablespoons cold unsalted 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 liquid egg-Baileys mixture to the flour mixture along with the ½ cup 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 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 1 cup semisweet chocolate chunks or chips. Stir until it is completely melted and the sauce is smooth. Stir in 3 tablespoons Irish whiskey.
Make the whipped cream:
- Assemble the chilled bowl and whisk onto your mixer. Pour 1 cup heavy cream and the ½ cup confectioners' sugar into the bowl. Whisk the cream on high for about 2 to 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 fresh raspberries (optional) 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.
To store:
- 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
- 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.
Nutrition
Serving: 1serving | Calories: 468kcal | Carbohydrates: 56g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 255mg | Potassium: 443mg | Fiber: 2g | Sugar: 18g | Vitamin A: 405IU | Calcium: 151mg | Iron: 3.5mg
