Irish Cream Scones
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Unrated
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
8 Scones
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Course
Breakfast
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Cuisine
International
Irish Cream Scones
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A recipe for Irish Cream Scones! These light and buttery scones are baked until golden and drizzled with a sweet Irish Cream glaze.
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Ingredients
Irish Cream Scones:
- 2 cups all-purpose flour 250 grams
- 1/4 cup granulated sugar 50 grams
- 1 tablespoon baking powder 12 grams
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter chilled and diced, 85 grams
- 1/4 cup Irish cream quantity 60 ml
- 1/3 cup heavy cream plus more for brushing, 80 milliliters
- 1 egg large
- 1 teaspoon vanilla bean paste
- 2-4 tablespoons mini chocolate chips optional, weight 22-45 grams
Irish Cream Glaze:
- 1 cups powdered sugar 120 grams
- 3 tablespoons Irish cream quantity 44 ml
- 1/2 teaspoon vanilla bean paste
Instructions
- 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.
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