• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Tara's Multicultural Table

  • Home
  • Index
  • International Recipes
  • Travel
  • About Me
  • Contact
  • Policies
Home » Breakfast » Irish Cream Scones

Irish Cream Scones

9 March, 2020 by Tara 7 Comments

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

Disclosure and Disclaimer: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you. 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.

Irish Cream Scones drizzled with an Irish Cream glaze on a wooden board with more in the background next to a yellow towel.

#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 on a wooden board with two glasses of coffee in the background.

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 with optional chocolate chips on a wooden board.

Irish Cream Scones

Print Pin

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 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.

Related

Filed Under: Breakfast Tagged With: #bakingbloggers, baking bloggers, breakfast, brunch, irish cream, scone, st. patrick's day

Previous Post: « White Wine Linguine and Simple, Elegant Pasta Dinners Cookbook Review
Next Post: Giouvarlakia Soupa and The Greek Slow Cooker Cookbook Review »

Reader Interactions

Comments

  1. Sue Lau

    9 March, 2020 at 5:54 am

    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.

    Reply
  2. Sid

    9 March, 2020 at 9:04 am

    I may just have to get a bottle of Irish Cream to try these out.

    Reply
  3. Karen

    9 March, 2020 at 5:22 pm

    Perfect for St. Patrick’s Day! These sound delicious and are gorgeous as always.

    Reply
  4. Wendy Klik

    9 March, 2020 at 5:49 pm

    Hard to resist that Irish Cream especially during the month of March. So very delicious sounding.

    Reply
  5. Caroline

    11 March, 2020 at 3:36 am

    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!

    Reply
    • Tara

      11 March, 2020 at 6:09 pm

      I have Irish-style scones on the blog too!

      Reply
  6. Colleen - Faith, Hope, Love, & Luck

    12 March, 2020 at 4:27 am

    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!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

tarasmctable (1 of 1)

Hello and welcome to Tara's Multicultural Table! Check out the index to find recipes from around the world and learn more about me here.

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,003 other subscribers

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Amazon

I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program and earn advertising fees by advertising and linking to Amazon.com

Archives

Footer

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Subscribe to Tara's Multicultural Table via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,003 other subscribers

Featured Recipes:

Privacy Policy

Copyright © 2021 Tara's Multicultural Table on the Foodie Pro Theme