2 1/2 cups all purpose flour
2 teaspoons baking powder
3 Tablespoons unsalted butter, chilled and cut into tiny pieces
1 egg, beaten
1 cup buttermilk
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup dried berries
Baileys Irish Cream
Egg wash (with a pinch of salt)
Place dried berries into a bowl. Pour Baileys Irish Cream over berries and set aside. Preheat oven to 375-400 degrees (depending on your oven's temperament). Sift dry ingredients. Use a pastry blender to work in the butter. When the mixture is crumbly, add buttermilk and egg. Blend.
Drain berries and work them into the dough. Knead gently. The dough will be sticky, and you might want to spray Pam onto your hands. Turn the dough onto a floured board. Run a rolling pin over the dough (you'll want the dough to be about 2" high). Cut out the scones. I use a small mug. Place scones on a greased baking pan. Brush tops with egg wash.
Bake in a pre-heated oven for 15 minutes or until lightly browned.
Yield: 2 dozen