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Irish Cream Scones

A recipe for Irish Cream Scones! These light and buttery scones are baked until golden and drizzled with a sweet Irish Cream glaze.

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 8 Scones
Course: Breakfast
Cuisine: International

Ingredients

Irish Cream Scones:
  • 2 cups (250 grams) all-purpose flour
  • 1/4 cup (50 grams) granulated sugar
  • 1 tablespoon (12 grams) baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons (85 grams) unsalted butter chilled and diced
  • 1/4 cup (60 milliliters) Irish Cream
  • 1/3 cup (80 milliliters) heavy cream plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla bean paste
  • 2-4 tablespoons (22-45 grams) mini chocolate chips optional
Irish Cream Glaze:
  • 1 cups (120 grams) powdered sugar
  • 3 tablespoons (44 milliliters) Irish Cream
  • 1/2 teaspoon vanilla bean paste

Instructions

    Cup of Yum
  1. Preheat oven to 400˚F (200˚C). Line a large baking sheet with parchment or lightly grease.
  2. In a large bowl, combine the flour, sugar, baking powder, and salt.
  3. Quickly cut in the butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
  4. Mix in the Irish cream, heavy cream, egg, and vanilla bean paste until just combined.
  5. 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.
  6. 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.
  7. 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.
  8. Brush the tops lightly with cream.
  9. 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:
  1. 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.
  2. If too thin, add a little more powdered sugar. If too thick, add a little more Irish cream.
  3. Drizzle or spread the glaze over the cooled scones. Allow to set before serving.
  4. These scones are best the day they are made.