Irish cream scones from The Baking Bible by Rose Levy Beranbaum

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 26, 2021

    Very nice for this style of scone. I find cream-style scones in general to be damper/gummier and less flaky than scones with butter or cream + butter, but they're easier to mix which is nice. These had a better moisture level than some other cream scones I've tried and the author's tip to let them sit for several hours and then reheat before eating so the moisture can distribute more evenly is a good one. I agree with anya_sf that the lemon zest flavor is really nice and aromatic here. I made these with a mixture of King Arthur organic bread flour and unbleached all purpose flour. Half of them I baked right away and the other half I froze and baked a few days later. The author mentions that the frozen ones will hold their shape better - they did, and they also seemed lighter and less damp, which was great (as well as convenient!).

  • anya_sf on May 27, 2018

    I made these with white whole wheat flour. I froze the shaped dough overnight and baked them straight from the freezer; they just needed a few extra minutes in the oven. While not as light as white flour scones, the whole wheat version was still quite tender, with a slightly nutty taste. My family enjoyed them. The lemon zest really adds a nice flavor.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.