Irish Cream Scones recipe for #BakingBloggers! These light and buttery scones are drizzled with a sweet Irish Cream glaze.
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#BakingBloggers
Created by Sue of Palatable Pastime, #BakingBloggers get together monthly to vote on a different baking project. For March, we are featuring scones and I am joining in with a recipe for Irish Cream Scones!
Check out more of my #BakingBloggers recipes here: Voisilmäpulla (Finnish Butter Eye Buns), Alevropita (Greek Thin-Batter Feta Pie), Strawberry Nutella Galette, Napolitaines (Mauritian Sandwich Cookies), and Baked Cookies and Cream Doughnuts.
Irish Cream Scones
These Irish Cream Scones have Irish Cream mixed right into the dough along with the addition of a sweet Irish Cream glaze drizzled over the top for a delicious addition to brunch or afternoon tea. Want to add a little variety? I gently folded in a large handful of mini chocolate chips into the second disc of dough before cutting into wedges.
To help create the buttery flaky texture, I used a dough blender to cut in the well-chilled, diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting. Add just enough cream to bring the dough together. Too much liquid and overworking the dough will cause the scones to toughen.
The scones are best the day they are made, especially with the addition of the glaze. They can be frozen after cutting, but before baking for future use. Arrange in a single layer on a parchment-lined baking sheet. When solid, transfer to a freezer-safe bag for up to a couple of months. Bake straight from the freezer. Just add a couple of minutes to the baking time.
Check out what everyone else made!
- Baileys Irish Cream Almond Scones from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Basic Tea Time Scones from Sid’s Sea Palm Cooking
- Coconut Mango Scones from Caroline’s Cooking
- Cran-Cherry Orange Scones from Making Miracles
- Lemonade Scones from Sneha’s Recipe
- Oatmeal Currant Scones from Palatable Pastime
- Orange and Cranberry Scones from Karen’s Kitchen Stories
- Savory Cheesy Chive Scones from Culinary Adventures with Camilla
- Savory Mediterranean Scones from Food Lust People Love
- Sourdough Mango Scones from A Day in the Life on the Farm
Irish Cream Scones
Irish Cream Scones
Ingredients
Irish Cream Scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter chilled and diced
- 1/4 cup Irish Cream
- 1/2-3/4 cup heavy cream plus more for brushing
- 1 large egg
- 1 teaspoon vanilla extract
Irish Cream Glaze:
- 1 1/2 cups powdered sugar
- 1/4 cup Irish Cream
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400˚F. Line a large baking sheet with parchment or lightly grease.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Quickly cut in the butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
- In a medium bowl, whisk together the Irish Cream, 1/2 cup of the heavy cream, egg, and vanilla extract. Pour into the dry ingredients and gently combine just until the mixture comes together. Do not overmix. If the mixture continues to fall apart, add a little more heavy cream.
- Place the dough on floured surface and lightly knead to bring it together. Divide in half and press into two discs about 3/4 inches thick. Cut each disc into 4 equal slices to make 8 scones in all. Transfer to the prepared baking sheet about 1/2 inch apart. Brush the tops with cream.
- Bake in the preheated oven until golden, about 12-14 minutes. Let cool for 5 minutes before removing to wire rack.
To make the glaze:
- In a medium bowl, whisk together the powdered sugar, Irish Cream, and vanilla extract. If too thin, add a little more powdered sugar. If too thick, add a little more Irish cream. Drizzle or spread the glaze over the cooled scones. Allow to set and serve within a day.
Sue Lau
Can’t argue with the Irish Cream! These are lovely and tall. Save me the one with the chox chips please! I’ll be right over.
Sid
I may just have to get a bottle of Irish Cream to try these out.
Karen
Perfect for St. Patrick’s Day! These sound delicious and are gorgeous as always.
Wendy Klik
Hard to resist that Irish Cream especially during the month of March. So very delicious sounding.
Caroline
I wasn’t sure at first when I saw the name whether you meant Irish-style with cream or using Irish cream, but love that you went with the latter, these look and sound wonderful!
Tara
I have Irish-style scones on the blog too!
Colleen - Faith, Hope, Love, & Luck
I see you and I had the same problem for this challenge…we just had to use Baileys Irish Cream. Not a bad problem if you ask me! These look amazing!