Leprechaun Scones with Baileys Devonshire Crème

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

1. Sift all dry ingredients together in large mixing bowl
2. Cut butter into small diced pieces and cut into the dry mixture until coarse crumbs form
3. Whisk egg, buttermilk, and Baileys together
4. Add to dry mixture and mix by hand with spoon until soft dough forms.
5. Add in chips and pistachios
6. Turn out onto floured board and shape into small mounds approx. 1 ½” in diameter
7. Place on Silpat or parchment covered baking sheet
8. Mix cream and Baileys together and brush tops of scones and sprinkle with sugar
9. 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 [email protected].