• 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.