Irish Cream Scones
User Reviews
5
Irish Cream Scones
Description
Irish Cream Scones are made by mixing all-purpose flour with sugar, baking powder, baking soda, and salt, which creates the base for a tender crumb. Cold butter is cut into the flour mixture to form coarse crumbs, lending flakiness to the scones. The dough is brought together with Bailey's Irish Cream, brewed coffee, and vanilla extract, combining to impart moisture and subtle flavors. After shaping, the scones are brushed with melted butter to encourage browning and baked until lightly golden. A glaze combining powdered sugar, Bailey's, coffee, and vanilla is drizzled over the cooled scones, providing a sweet finish that ties into the scone's flavors.
The texture is crumbly yet moist, with the Irish cream and coffee adding complexity. Serving these scones warm maximizes the comfort and aroma. They pair well with tea or coffee and make an engaging treat that highlights the distinct components of Bailey's and coffee without overwhelming sweetness or alcohol heat.
For best results, you can adjust the glaze thickness by adding more powdered sugar or Irish Cream depending on desired consistency. Brushing with butter before baking enhances the golden crust and adds flavor depth.
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.
User Reviews
Overall Rating
5
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