In the spirit of St. Patrick's Day (aka the Feast of St. Patrick), these scones celebrate all things Irish. They feature our Irish-style wholemeal flour for that extra-tender, soda bread-like texture, and their flavor evokes a hot mug of cappuccino infused with Irish cream liqueur.
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.
Mix together the egg, liqueur, and milk, 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.
Don't have butterscotch chips on hand? Leave them out of the scones; and make the glaze by combining 3/4 cup (85g) confectioners' sugar with 1 to 2 tablespoons Irish cream liqueur.
