IRISH CREAM SCONES

 

March 10, 2015

Print Recipe
SHARE:

Up front, I forgot to add the baking powder because when I ran out of bread flour, I ventured into the winter weather to fetch more. When I returned, I was so flustered that I forgot! So they were a bit heavy and chewy, or should I say pasty, but on the bright side, they survived the toaster, especially when cold and a day old. Sigh.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Instructions

  • I combined the dry ingredients with currents and lemon zest.

Adding lemon to the Irish Scones.
Adding lemon to the Irish Scones.

All the flavour in one bowl.
All the flavour in one bowl.

  • When I returned from the store, I measured the flour only, and then the cream. The batter was sticky and wet, as it should have been. It formed a dough easily and required minimum handling.

The dough on the counter.
The dough on the counter.

  • Rather than pressing the dough into an 8” cake pan, I simply created a free form 8” round circle and wrapped it up for the fridge.

The scone dough ready for the fridge.
The scone dough ready for the fridge.

  • Wanting a high rise (ha! ha!), I pinched each scone along the cut sides and set them in the oven.

The cut dough ready for the oven.
The cut dough ready for the oven.

  • They rose (sort of ) and I wrapped them in a linen towel to cool.

The scones out of the oven.
The scones out of the oven.

  • They look beautiful, and tasted good enough. Obviously, next time I won’t get flustered, and forget the most important ingredient--baking powder.

Irish Cream Scones, The Finer Cookie.
Irish Cream Scones, The Finer Cookie.

WHAT ARE THE ALPHA BAKERS? : Here's how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum's newly published The Baking Bible. Each week we post our experiences on our blog sites: our successes, our failures, our like and dislikes . The recipes are scheduled in advance so that everyone will be baking the same recipe at the same time. Unfortunately, no recipes can be shared in my Alpha Bakers posts due to publishing restrictions, but if you love to bake, The Baking Bible. is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.

 

TAGS:  THE BAKING BIBLE   scones       LABELS: Alpha Bakers 

Comments

1 Comments

orins goodies   2017-01-07

I ran out of bread flour as well, only realizing it when I got back from the store too...I know how it feel. though i am happy you find away to enjoy them despite all errors...great post

Kimberlie 2017-01-07

Thanks Orin! Thanks for stopping by!

Leave a Comment

Your Email Address will not be published

IRISH CREAM SCONES

Ingredients
Instructions

KEEP UP TO DATE WITH OUR LATEST OFFERS & NEWS

0

$

View