Small Batch Irish Cream Scones

Line a baking sheet with parchment paper and set aside. Dice the butter into cube sizes and place them in the freezer for about 15 minutes. In a mixing bowl, add in flour, baking powder, baking soda, sugar and mix well. Add in cold diced butter into the flour mixture. Using a pastry cutter or finger tips to rub the butter with flour until they are like crumbles. Add in buttermilk and Irish cream into the mixture and use a fork to mix until it forms a shaggy dough. Don’t overmix this step. Pour the mixture over a floured surface and fold the dough a few times to create the layers. Flatten the dough to form a 6 x 6 inch rectangular shape. Use a knife and cut the scones into 6 square scones and place them on the baking sheet. Freeze the pre-baked scones for about 15 minutes. Preheat the oven to 425F. Once the dough is well chilled, remove from the freezer and bake for about 18-20 mins or until the top is golden brown. Remove from the oven and brush some more Irish cream on top of scones immediately. Best eaten when they are warm and enjoy it with some jam and butter.