Bailey’s Chocolate Chip Scones

As of lately the weather has been pretty miserable. Its either scorching hot, rainy and gloomy or the worst both. (my home is pretty much like a sauna on hot rainy days.)  For me when I’m feeling the “icks” I like to bake which doesn’t really help the temperature any. On this occasion I wanted something slightly sweet but not something aggressively sweet so I opted to make scones. These were not just any scones though, they were Bailey’s Chocolate chip scones! These were knock your socks of delicious. Its a basic scone recipe with Irish cream liqueur as well as milk, chocolate chips and brushed with more Irish cream on top! This is a perfect breakfast to be served with lemon curd or sweet cream butter. (or both)

Bailey’s Chocolate Chip Scones:
1 3/4 cups all purpose unbleached flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons butter (cubed and chilled)
2 tablespoons Irish Cream liqueur
1/4 cup whole milk (half and half or heavy cream can be used also)
1/2 cup chocolate chips

1-2 tablespoons Irish Cream Liqueur for brushing
raw sugar for sprinkling

Preheat oven to 400 degrees.

In a bowl combine flour, sugar, baking powder and salt. With your fingers, a fork or a pastry cutter cut the butter into the dry mixture. Using your fingers you just crumble the mixture together. (avoid using the palms of your hands, the palms of your hands have a higher temperature and can melt the butter.) Cut the mixture together until the butter is a bit smaller than pea sized. You want visible lumps of butter this will make your scone flaky. Gently stir the milk and Irish cream into the dry mixture. Do not over mix you just want to mostly combine it. Gently stir in the chocolate chips and place the mixture on a lightly floured surface. Knead together once or twice just to combine. Form the dough into a circle approximately 11 inches round. You want the dough to be about 1 1/2″ high. Cut this into 8 triangles. Place a few inches apart on a lightly greased baking sheet, a silicone baking mat or parchment. Brush each scone with Irish Cream, sprinkle lightly with raw sugar.

Bake 13-15 minutes until golden. Serve warm with sweet cream butter and/or lemon curd