Irish Cream Scones
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5
16 reviews
Excellent
Irish Cream Scones
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These Irish Cream scones are such a fun Saint Patrick's Day breakfast or treat! Fluffy, tender scones infused with coffee and Irish cream liqueur, topped with an Irish cream glaze. Yum!
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Ingredients
- 3 ¼ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cups butter cold, cut into pieces
- ¾ cup Bailey's Irish cream liqueur
- ¼ cup brewed coffee
- 2 teaspoons vanilla extract
- butter melted, for brushing
glaze
- 1 ½ cups powdered sugar
- 2 tablespoons Bailey's Irish cream liqueur
- 1 tablespoon coffee freshly brewed
- ½ teaspoon vanilla extract
- Sprinkles optional, for topping
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl combine the flour, sugar, salt, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in the butter until it forms coarse crumbs. Stir in the liqueur, coffee and vanilla. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently once or twice.
- Divide the dough in half and pat each into a 5-inch round circle. Brush each scone with melted butter. Cut each round into 4 or 6 slices, or use a biscuit cutter to make rounds. Bake the scones for 12 to 14 minutes, until the tops are slightly golden. Drizzle with the glaze and top with sprinkles.!
glaze
- Whisk together the ingredients until a smooth, drippy glaze forms. If the mixture is too thin, you can thicken it by adding a little more powdered sugar. If it seems too thick, add 1 teaspoon of Irish Cream at a time, whisking to combine.
- Drizzle the glaze over the scones and top with sprinkles. Let set then serve.
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User Reviews
Overall Rating
5
16 reviews
Excellent
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