Irish Cream Toffee Scones

Teresa Jacobson


I love scones. I love everything about them. I especially love how you can put just about any combo of flavors together and get a delicious flavor. I'm sure my Irish ancestors would thrash me for combining Irish Cream and English Toffee but honestly the taste is too wonderful to quibble over! I know I'll be enjoying these on St. Patrick's Day and maybe even on St. George's Day! (They freeze well!)

★★★★★ 1 vote
20 Min
15 Min


4 c
1 Tbsp
ground flax seed (optional)
3 Tbsp
4 tsp
baking powder
1/2 tsp
1/2 tsp
cream of tartar
3/4 c
cold butter, no substitutions
1 large
egg, separated
11/2 c
bailey's irish cream coffee creamer
1 c
heath bits 'o brickle toffee bits


1Preheat oven to 425 degrees F. Line 2 cookie sheets with parchment paper; set aside.
2In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar; cut in butter until crumbly.
3In a separate bowl, whisk together egg yolk and creamer; stir into dry ingredients JUST UNTIL MOISTENED! Do NOT over stir!
4Fold in toffee bits.
5Turn dough onto a floured surface and knead 10 times. Divide dough in half; pat each portion into a 7 inch circle and cut into 8 wedges per circle. Separate edges and place on prepared pans.
6Brush each scone lightly with egg white. you make sprinkle with decorative sugar crystals if desired.
7Bake in prepared oven for about 15 minutes. Serve warm. May drizzle with melted caramel, chocolate or frosting although not necessary as these are delicious plain!
8****each scone has about 346 calories

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