1 cup whole wheat flour
1 cup unbleached AP flour
2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter
1/2 cup butterscotch chips
1 large egg
1/4 cup Irish cream liqueur
1/4 cup milk
1/4 teaspoon Irish cream flavor, optional for enhanced flavor
2 tablespoons Irish cream liqueur
1/3 cup butterscotch chips
To make the scones: Preheat the oven to 425°F with a rack in the upper third. Line a baking sheet with parchment; or lightly grease it.
Combine the flours, baking powder, sugar, and salt. Work the butter into the flour mixture until unevenly crumbly; you’ll want to see some larger, pea-sized pieces of butter. Toss in the butterscotch chips, if using.
Mix together the egg, liqueur, milk, and flavor, and add to the flour-butter mixture, stirring until the dough is evenly moistened and holds together. Drop the dough by 1/3-cupfuls onto the prepared baking sheet; our scone and muffin scoop works well here.
Bake the scones for 15 to 18 minutes, until golden.
Remove the scones from the oven and transfer them to a rack to cool for 5 to 10 minutes.
To make the glaze: Combine the liqueur and butterscotch chips in a microwave-safe bowl and microwave on high heat for 30 seconds. Stir until smooth.
Drizzle the glaze over the warm scones. Serve warm or at room temperature.
Recipe adapted from Kingarthurflour.com