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