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5.0 from 24 votes

Irish Cream Scones

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!

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8 to 12 scones
Course: Breakfast
Cuisine: American

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 cold butter, cut into pieces
  • ¾ cup Bailey’s Irish Cream liqueur
  • ¼ cup brewed coffee
  • 2 teaspoons vanilla extract
  • Melted butter, for brushing
glaze
  • 1 ½ cups powdered sugar
  • 2 tablespoons Bailey’s Irish Cream liqueur
  • 1 tablespoon freshly brewed coffee
  • ½ teaspoon vanilla extract
  • sprinkles for topping (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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
  1. 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.
  2. Drizzle the glaze over the scones and top with sprinkles. Let set then serve.