Go Back

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


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


  • 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.