White Chocolate Chip Scones


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
3/4 cup white chocolate chips
Baileys Irish Cream
Egg wash (with a pinch of salt)
Place white chocolate chips into a bowl. Pour Baileys Irish Cream over chips 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 chips 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). Pat into a circle and place on a greased baking pan. Brush top with egg wash.
Bake in a pre-heated oven for 15 minutes or until lightly browned. Slice into wedges.
Yield: 2 dozen