Seasonal Scones - Bailey's Instead of Vanilla

Moist, buttery and flavorful scones you can adapt to any season. This one uses Bailey's Irish Creme instead of vanilla or other flavoring.

2 cu all purpose flour
1/2 cu sugar
2 teaspoons baking powder
1/2 tsp baking soda
1/4 tsp salt
Two eggs (one for egg wash at the end)
1/2 cu buttermilk (in a pinch I use reg milk with 5-6 drops lemon juice and let it sit for five or ten mins. before using.)
1 stick butter, cold
2 tbsp. Bailey's Irish Cream

Mix the dry ingredients in a bowl
Cut up the cold butter into tiny bits using a sharp knife and then use your fingers or a pastry blender, even tinier bits so the flour mix has an even, granular look to it.
Whisk the egg and milk together and pour into the dry mix.

Add any flavoring you like.
For St. Pat's Day add Bailey's.
For almond scones, add 1 tsp of almond extract. For orange blueberry, add orange extract, etc.

Use your hands to make sure all the flour is integrated into the dough and knead it four or five times, creating a smooth round dough on your cutting board.
Using a large sharp knife, cut the dough into 8 even triangles.
Whisk the remaining egg with a little water or milk to create an egg wash over the surface.
Mix the almonds and remaining sugar and sprinkle over the top of each scone.
Separate the triangles and place on a baking sheet.
Bake on parchment paper at 400 degrees for 14 minutes and test for doneness. If they are still doughy, add one to two minutes max

Recipe Summary:
Yield: 8 scones
Prep Time: 15 mins.
Cook Time: 14 mins.

Other recipes by Centennial House :
Our ‘Signature' Apple Cream Cheese Tart

Recipe Provided By:
Centennial House
Northfield, MA

Northfield Bed and Breakfast Inns