Here it is, Day 9 of my St. Patrick’s Day countdown and I think it’s time for another yummy breakfast treat. We haven’t had one since back on Day 1 when I posted about those irresistible Chocolate & Raspberry Buttermilk Doughnuts. Not that I’m opposed to the occasional slice of cold pizza, or even better, cold, left over french fries for breakfast. But I’m talking about a recipe for “official” or ” classic” breakfast food. How about some lovely Irish Coffee Scones? Yeah, scones are perfect for breakfast. And these are for St. Patrick’s Day, so let’s do this thing up right. It’s a special occasion. Not an everyday thing. These scones have coffee, which is an essential for breakfast. And they have Baileys, I think we have established how I feel about the Baileys Irish Cream. It has been in high rotation in my recent culinary creations. So all that is missing for these to be a well-rounded St. Patrick’s Day breakfast would be a nice shot of Jameson. Oh…I’ve got it! We’ll stick it in the butter! Whiskey Butter….that’s what I’m talking about! How fantastic, Irish Coffee Scones with Whiskey Butter!
These Irish Coffee Scones are very moist, quite tender and definitely have a pronounced coffee-y/Baileys flavour. They are very light, almost more cake-like than biscuit/scone like, perhaps due to the addition of the cake flour. They are pretty easy to make, though I will say the dough is quite sticky, so just make sure your hands and prep surface are well floured. As long as you’ve got that covered, you’ll be fine. As with all scones, make sure your butter is very cold when you cut it into the flour and once you’ve added liquid to your dry ingredients, handle the dough as little and as gingerly as possible, otherwise your scones will be tough. Make sure that you don’t forget to sprinkle sugar-in-the-raw over the top of your scones, as it gives them a really lovely crunchy texture. And oh….when serving these delectable little morsels, the Whiskey Butter is not optional. It is a requirement! Start St. Patrick’s Day off right and bake up a batch!
Irish Coffee Scones with Whiskey Butter
recipe from: Buttercream Blondie
yield: 8 scones
- 1 and 1/4 cups all-purpose flour
- 1 1/4 cups cake flour
- 1/2 cup sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 1 1/2 sticks unsalted butter, cold & cubed
- 2 eggs
- 1/4 cup strong coffee
- 1/4 cup Baileys Irish Cream
Brew coffee & set aside to cool.
Combine dry ingredients together in a bowl.
Cut in cold, cubed butter.
Whisk eggs with cool coffee and Baileys.
Add to dry ingredients and mix till it comes together. This is a wet dough at first & kind of sticky. It will come together.
Turn dough out onto a well floured surface.
Pat dough out into a circle. You can use a rolling pin if you want, I use my hands to shape it. ( I divided the dough in half and patted each dough half into a circle, for a more petite scone. This dough is quite sticky, so make sure your surface, as well as your hands are well floured.)
Slice dough into 8 wedges (or if you have divided the dough into two halves, cut it into 4 wedges) & refrigerate until ready to bake. Make sure the dough is cold when it goes into the oven.
Brush with heavy cream & sprinkle with sugar in the raw.
Bake at 400° F for 15-20 minutes, rotating once halfway through.
- 1 stick unsalted butter
- 1 Tablespoon Irish whiskey (I used Jameson)
- pinch of salt
Whip butter with whiskey and salt.