Irish Cream Scones

Irish Cream Scones

March 10, 2015

Up front, I forgot to add the baking powder because when I ran out of bread flour, I ventured into the winter weather to fetch more. When I returned, I was so flustered that I forgot! So they were a bit heavy and chewy, or should I say pasty, but on the bright side, they survived the toaster, especially when cold and a day old. Sigh.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Instructions

  • I combined the dry ingredients with currents and lemon zest.
Adding lemon to the Irish Scones.
Adding lemon to the Irish Scones.
All the flavour in one bowl.
All the flavour in one bowl.
  • When I returned from the store, I measured the flour only, and then the cream. The batter was sticky and wet, as it should have been. It formed a dough easily and required minimum handling.
The dough on the counter.
The dough on the counter.
  • Rather than pressing the dough into an 8” cake pan, I simply created a free form 8” round circle and wrapped it up for the fridge.
The scone dough ready for the fridge.
The scone dough ready for the fridge.
  • Wanting a high rise (ha! ha!), I pinched each scone along the cut sides and set them in the oven.
The cut dough ready for the oven.
The cut dough ready for the oven.
  • They rose (sort of ) and I wrapped them in a linen towel to cool.
The scones out of the oven.
The scones out of the oven.
  • They look beautiful, and tasted good enough. Obviously, next time I won’t get flustered, and forget the most important ingredient–baking powder.
Irish Cream Scones, The Finer Cookie.
Irish Cream Scones, The Finer Cookie.

WHAT ARE THE ALPHA BAKERS?:

Here’s how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum’s newly published The Baking Bible. Each week we post our experiences on our blog sites: our successes, our failures, our like and dislikes . The recipes are scheduled in advance so that everyone will be baking the same recipe at the same time. Unfortunately, no recipes can be shared in my Alpha Bakers posts due to publishing restrictions, but if you love to bake, The Baking Bible. is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.

You May Also Like...

Red Velvet Rose Cake, The Finer Cookie.

Red Velvet Rose
Gingerbread Men

Gingerbread Men: Sweet Surprises in Every Bite!
Toasted Flour Sablés

Toasted Flour Sablés
Homemade Lemon Marshmallow Easter Eggs (GF)

Homemade Lemon Marshmallow Easter Eggs – Gluten-Free

Subscribe

Keep up to date with our latest offers & news.