I love the month of March! The promise of spring’s arrival, green and life returning to nature’s branches and the beautiful sound of birds chirping all celebrate renewal and rebirth.
With so much to celebrate this month including my dogs’ birthdays, my wedding anniversary and St. Patrick’s Day, I thought it would be fun to try a new Irish-themed scone recipe to mark all the occasions.
These Bailey’s Irish Scones are the perfect way to embrace March and the luck o’ the Irish! I found the recipe on the Seasonal Muse blog. I forgot to buy currants so I substituted chopped dates to make them savory and sweet. I also used heavy whipping cream instead of buttermilk but you can use either. If you prefer not to use real Bailey’s Irish cream because of the alcohol, you can use any Irish Cream-flavored coffee creamer instead for the dough and drizzle.
Click HERE for the full recipe!
To pair with the scones, I selected Twinings Irish Breakfast tea. The bold and malty essence accentuates the hearty and satisfying flavors in the scone. Some like to add a splash of cream to the tea, but I find drinking it straight up is just as delicious paired with the sweet and creamy Bailey’s glaze drizzled on top of the scone.
Ditch the Lucky Charms cereal (which was my favorite as a kid, btw) and go grown-up Irish for St. Patty’s Day this year with Irish Breakfast tea and Bailey’s Irish cream scones!
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Feeling lucky in love? Head to my bookshop on March 19 and purchase The Duke’s Last Word, Book 1 of the Love, Most Ardently Series!
With Irish Blessings,
Sophie
Sophie Leigh Fox 