Cooking Up a Hooley In the Kitchen:
Leprechaun Scones with Baileys Devonshire Crème
By Katie Gagne
~~ Perfect with a Cup of Tea~~
Just the perfect amount of sweetness, ideal for any time of day, smells and tastes heavenly, can use almost any combination of added ingredients; this is what I love about scones. With St. Patrick’s Day just around the corner, I was searching for some unique and yummy flavor combination. So here we have my traditional scone recipe with Baileys, dark chocolate chips and pistachios.
Makes approximately 12 scones
2 cups AP Flour
2 teaspoons Baking Powder
½ teaspoon Salt
¼ teaspoon Baking Soda
6 tablespoons of very cold Unsalted Butter
½ cup Buttermilk
2 tablespoons Baileys
1 large Egg
1 cup Dark Chocolate Chips
½ cup Pistachios – shelled and chopped
1 tablespoon cream
1 tablespoon Baileys
1 tablespoon white granulated sugar
- Sift all dry ingredients together in large mixing bowl
- Cut butter into small diced pieces and cut into the dry mixture until coarse crumbs form
- Whisk egg, buttermilk, and Baileys together
- Add to dry mixture and mix by hand with spoon until soft dough forms.
- Add in chips and pistachios
- Turn out onto floured board and shape into small mounds approx. 1 ½” in diameter
- Place on Silpat or parchment covered baking sheet
- Mix cream and Baileys together and brush tops of scones and sprinkle with sugar
- Bake at 400* for 10-15 minutes until golden brown
These freeze well for up to three months.
Devonshire Crème
2 6oz jars Clotted Crème
½ cup powdered sugar
2 tablespoons heavy cream
2 tablespoons Baileys
Blend the crème, Baileys, sugar and heavy cream together until smooth and sweetened to taste. Serve with scones.
*Katie Gagne teaches English at Trinity High School in Garfield Heights. She is also the owner of her in-home bakery Sassy’s Sweets and Oh So Much More. You can contact her at (440) 773-4459 or at mk********@ao*.com.
