Irish Cream Toffee Scones

3
Teresa Jacobson

By
@foundmyzen

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!)

Rating:

★★★★★ 1 vote

Comments:
Serves:
16
Prep:
20 Min
Cook:
15 Min
Method:
Bake

Ingredients

  • 4 c
    flour
  • 1 Tbsp
    ground flax seed (optional)
  • 3 Tbsp
    sugar
  • 4 tsp
    baking powder
  • 1/2 tsp
    salt
  • 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

How to Make Irish Cream Toffee Scones

Step-by-Step

  1. Preheat oven to 425 degrees F. Line 2 cookie sheets with parchment paper; set aside.
  2. In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar; cut in butter until crumbly.
  3. In a separate bowl, whisk together egg yolk and creamer; stir into dry ingredients JUST UNTIL MOISTENED! Do NOT over stir!
  4. Fold in toffee bits.
  5. Turn 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.
  6. Brush each scone lightly with egg white. you make sprinkle with decorative sugar crystals if desired.
  7. Bake 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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About Irish Cream Toffee Scones




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