Baileys & Choc Chip Scones

This lovely idea came from a chance discussion on Facebook and is courtesy of my gorgeous friend Kate.  They work brilliantly and if you’re a Baileys lover then these are for you! – Thanks Kate xx


225g self raising flour
Pinch of salt
50g butter
25g caster sugar
120ml Baileys or other cream liquer
75g milk chocolate chips

2 tbsps milk to glaze

To serve:
Whipped Cream
Chocolate Spread

Preheat the oven to 220c/200c Fan/425F/Gas Mark 7.

Place the flour and salt in a large bowl.  Cube the butter and work into the flour using a pastry blender or your fingertips until the mixture resembles fine breadcrumbs.

Add in the sugar and chocolate chips and mix well.

Measure out the Baileys (no cheeky tasting!).

Make a well in the centre and add all of the Baileys.

Mix together roughly to a dough using a table knife.  If the mixture appears too dry add a further tablespoon or two of milk to bring it together.

Tip out this rough dough onto your work surface and using your hands bring together lightly into a more consistent dough.

Don’t use a rolling pin on your dough just pat it down into a rectangular shape about 1″ thick.

Prepare a baking tray by greasing or use a non-stick liner.

Cut out your scones using a sharp metal cutter, remembering not to twist just press straight down.  The size of cutter you are using will decide how many scones you can get from the dough. 6 x 2″ Scones, 9 x 1 1/2″ Scones.

Add 2 tablespoons of milk to the jug you used to measure the liqueur in  and use it to brush the tops of the scones.
Bake them in the oven for 12-14 minutes.

Remove from the oven and allow to cool on a wire rack.

Serve with whipped cream (you can add a splash of Baileys to this too!) and Chocolate Spread.

Baileys & Milk Chocolate Chip Scones

Ruth Clemens, Baker Extraordinaire

Finalist on BBC2 The Great British Bake Off

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