Irish Cream Scones

Irish Cream Scones recipe for #BakingBloggers! These light and buttery scones are drizzled with a sweet Irish Cream glaze.

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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 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 Recipe

Print Pin

5 from 5 votes

Irish Cream Scones

A recipe for Irish Cream Scones! These light and buttery scones are topped with a sweet Irish Cream glaze.

Course Breakfast

Cuisine N/A

Keyword breakfast, Irish cream, scone

Prep Time 15 minutes

Cook Time 12 minutes

0 minutes

Total Time 27 minutes

Servings 8 Scones

Ingredients

Irish Cream Scones:

• 2 cups (250 grams) all-purpose flour
• 1/3 cup (67 grams) granulated sugar
• 1 tablespoon (15 grams) baking powder
• 1/2 teaspoon salt
• 5 tablespoons (70 grams) unsalted butter chilled and diced
• 1/4 cup (60 milliliters) Irish Cream
• 1/2-3/4 cup (118-177 milliliters) heavy cream plus more for brushing
• 1 large egg
• 1 teaspoon vanilla extract

Irish Cream Glaze:

• 1 1/2 cups (180 grams) powdered sugar
• 1/4 cup (60 milliliters) Irish Cream
• 1 teaspoon vanilla extract

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.
• In a medium bowl, whisk together the Irish Cream, 1/2 cup (118 milliliters) 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 (2 cm) thick. Cut each disc into 4 equal slices to make 8 scones in all. Transfer to the prepared baking sheet about 1 inch (2.5 cm) 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.