Irish Cream Scones

A recipe for Irish Cream Scones! These light and buttery scones are baked until golden and drizzled with a sweet Irish Cream glaze.

Disclaimer: Consume alcoholic beverages at your own risk and liability. This recipe is intended only for those over the age of 21 (in the United States). Please drink/eat responsibly.

Baking Bloggers

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: Voisilmäpulla (Finnish Butter Eye Buns), Alevropita (Greek Thin-Batter Feta Pie), 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.

They also come together in minutes. Start by bringing together the dry ingredients, then cut in chilled butter to create a light and sandy texture.

Gently mix in an egg, Irish cream and heavy cream, and vanilla bean paste to form the dough before pressing into discs, cutting into individual scones, and baking in a 400˚F (200˚C) oven until puffed and golden.

Once cooled, drizzle a sweet Irish cream glaze over the top. These Irish Cream Scones are best the day they are baked, especially within a couple of hours.

Want to add a little variety? I gently folded in two tablespoons (22 grams) of mini chocolate chips into the second disc of dough before cutting into wedges.

Avoiding alcohol? Try my Irish Scones for a more traditional option.

A Few Irish Cream Scone Tips

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

To help create the flaky texture, I like to use a dough blender to cut in the diced butter. You can also use two forks or the tips of your fingers. Just take care to work quickly with the ingredients to keep them cold.

If you do not have vanilla bean paste available, swap for equal parts vanilla extract.

Add just enough cream to bring the dough together. Too much liquid and overworking the dough will cause the scones to toughen.

Brush the cream only over the tops of the scones. Brushing along the sides may seal in the edges and prevent the flaky layers from rising properly.

The scones can be frozen after cutting, but before baking for future use. Arrange the unbaked scones in a single layer on a parchment-lined baking sheet.

Once solid, transfer to a freezer-safe bag for up to a couple of months. Bake straight from the freezer. You may need to add a couple of minutes to the baking time.

Do not add the glaze to the scones until after baking.

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
• 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

This recipe was originally posted in March 2020 and updated in February 2025.

Irish Cream Scones Recipe

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5 from 1 vote

Irish Cream Scones

A recipe for Irish Cream Scones! These light and buttery scones are baked until golden and drizzled with a sweet Irish Cream glaze.

Course Breakfast

Cuisine N/A

Keyword breakfast, Irish cream, scone

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

0 minutes minutes

Total Time 27 minutes minutes

Servings 8 Scones

Ingredients

Irish Cream Scones:

• 2 cups (250 grams) all-purpose flour
• 1/4 cup (50 grams) granulated sugar
• 1 tablespoon (12 grams) baking powder
• 1/2 teaspoon salt
• 6 tablespoons (85 grams) unsalted butter chilled and diced
• 1/4 cup (60 milliliters) Irish Cream
• 1/3 cup (80 milliliters) heavy cream plus more for brushing
• 1 large egg
• 1 teaspoon vanilla bean paste
• 2-4 tablespoons (22-45 grams) mini chocolate chips optional

Irish Cream Glaze:

• 1 cups (120 grams) powdered sugar
• 3 tablespoons (44 milliliters) Irish Cream
• 1/2 teaspoon vanilla bean paste

Instructions

• Preheat oven to 400˚F (200˚C). 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.
• Mix in the Irish cream, heavy cream, egg, and vanilla bean paste until just combined.
• Knead lightly to bring the dough together, but don't overwork. If too dry, slowly add a little more cream. Be careful not to add too much liquid. The dough should hold its shape, but not become sticky.
• Divide the dough in half and press each half on a lightly floured surface into a disc about 3/4 inch (2 centimeters) thick. If desired, fold the mini chocolate chips into one or both discs.
• Cut each disc into 4 equal wedges to make 8 scones in all. Transfer to the prepared baking sheet at least 1 inch (2.5 centimeters) apart.
• Brush the tops lightly with cream.
• Bake in the preheated oven until golden, about 12-14 minutes. Allow to cool at room temperature 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 bean paste until smooth and thin enough to drizzle with a spoon.
• 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 before serving.
• These scones are best the day they are made.