Irish Cream Scones

Irish Cream Scones
Ben Fink
  • Yield: 8 servings

The unbaked scones can be cut, individually wrapped in plastic wrap, and frozen for up to 3 months. To bake, place 1 or more on a prepared baking sheet. Add 5 to 7 minutes to the baking time. (The scones have a more even shape when baked frozen.)


2 1/3cups Gold Medal Better for Bread flour (or half bread flour/half unbleached all-purpose flour)
1/2cup raisins
3tablespoons sugar
1tablespoon baking powder (aluminum free)
3/8teaspoon fine sea salt
1tablespoon loosely packed lemon zest, finely grated
1tablespoon plus 1 teaspoon honey
1 1/3cups plus 1/2 tablespoon, divided heavy cream, cold


  1. Preheat the oven 30 minutes or longer before baking, set an oven rack in the lower third of the oven and preheat the oven to 400F.
  2. In a medium bowl, whisk together the flour, raisins, sugar, baking powder, salt, and lemon zest. Make a well in the center and pour in the honey and 1⅓ cups of the cream. Using a silicone spatula, starting from the center, gradually stir the flour mixture into the cream until all of the flour is moistened. If dry particles still remain and, when pinched, the dough does not hold together, add the remaining cream.
  3. Scrape the mixture onto a lightly floured surface. Gather it up and gently knead it into a soft dough.
  4. Line an 8-inch round cake pan with plastic wrap and press the dough evenly into it or shape the dough into an 8 by ¾ inch thick disc. Press in any loose raisins. Cover with plastic wrap and refrigerate for 10 minutes.
  5. Lift out the scone disc using the plastic wrap. Use a sharp knife to cut the dough into 8 even wedges. Place the wedges, 2 inches apart, on a prepared baking sheet lined with parchment. For the highest rise, but slightly less flakiness, press lightly against the sides of the dough with your finger to seal them slightly, which causes the scones to puff a bit more.
  6. Bake for 8 minutes. For even baking, rotate the sheet halfway around. Continue baking for 7 to 12 minutes, or until lightly browned. (An instant-read thermometer should read 205 to 212F.)
  7. Remove from oven and place a linen or loose-weave towel on a large wire rack. Set the baking sheet on another wire rack. Use a pancake turner to transfer the scones to the towel. Fold the towel over loosely and let the scones cool until warm or room temperature.

Store: Airtight: room temperature, 2 days; frozen, 3 months.

Excerpted from The Baking Bible, © 2014 by Rose Levy Beranbaum. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.