Bailey's Irish Scones with Chocolate Chips: St Patrick's Day

Planning to celebrate St Patrick's Day at home with ta and a lovely platter of Irish Scones? I do. So make a pot of Barry's Irish breakfast tea  and whip up this recipe for Bailey's Irish Scones with Chocolate Chips. Perfect for St. Patrick's Day. As always when making scones, remember to freeze the butter. It will make a huge difference in your results.

Bailey's Irish Scones with Chocolate Chips

Ingredients

4 cups all purpose flour  (sifted)

1 Tbsp + 1 tsp baking powder 

1 tsp salt 

1/2 cup sugar 

1/2 cup brown sugar 

1 tsp ground cinnamon 

3/4 lbs cold, unsalted Irish butter, cubed and or grated (leave it in the freezer until you absolutely need it)

4 large eggs 

2 tsp pure vanilla 

1/2 cup Bailey’s Irish Cream 

1 cup dark chocolate chips 

Light brown sugar for sprinkling

Directions

Preheat oven to 400 degrees. Line baking sheet with parchment. 

Place first 5 dry ingredients in food processor and pulse until combined. Add butter and continue to pulse until you have a moist crumb mixture.   (But Really, you should use a pastry cutter for this..but it's your choice. I use a pastry cutter. It's more time consuming, but makes for a perfect scone). 

In another bowl, whisk eggs. Whisk in vanilla and Baileys until well blended. Whisk wet mixture into dry ingredients, fold in chocolate chips, and stir with a wooden spoon until no flour is visible. Dough will be heavy and sticky. 

Drop by 1/2 cup scoopfuls onto lined baking sheet spacing 2” apart. Sprinkle light brown sugar over top (optional). 

 Bake 20-25 minutes or until golden brown and toothpick inserted comes out clean. 

Transfer pans to wire rack to allow scones to cool for a few minutes. Then transfer scones from baking sheet directly to wire rack.

Serve with clotted cream and jam or Irish unsalted butter and jam.  Honey is great, too, in a pinch!