These Irish Cream Scones are light, tender, and full of flavor, infused with coffee and Bailey’s Irish Cream liqueur. Finished with a sweet glaze, they’re perfect for St. Patrick’s Day or any cozy morning treat.

Irish Cream Scones

Why You’ll Love This Recipe

Fluffy, bakery-style scones at home.
Unique Irish cream and coffee flavor combo.
Festive yet simple enough for everyday baking.
Easy to make in under an hour.
Customizable with shapes, sprinkles, or chocolate chips.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the scones:
3 ¼ cups all-purpose flour
⅓ cup granulated sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup cold butter, cut into pieces
¾ cup Bailey’s Irish Cream liqueur
¼ cup brewed coffee
2 teaspoons vanilla extract
Melted butter, for brushing

For the 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)

directions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, salt, baking soda, and baking powder.
Cut in cold butter using a fork, pastry cutter, or fingers until coarse crumbs form.
Stir in Bailey’s, coffee, and vanilla extract until dough forms.
Lightly knead once or twice on a floured surface.
Divide dough in half; pat each into a 5-inch round. Brush tops with melted butter.
Cut each round into 4–6 wedges or use a biscuit cutter for circles.
Place on prepared baking sheet and bake 12–14 minutes, until lightly golden.
Prepare the glaze by whisking powdered sugar, Bailey’s, coffee, and vanilla until smooth. Adjust consistency if needed.
Drizzle glaze over cooled scones and top with sprinkles if desired.

Servings and timing

Servings: 8–12 scones
Prep time: 30 minutes
Cook time: 15 minutes
Total time: 45 minutes

Variations

Add chocolate chips for a mocha twist.
Use almond extract instead of vanilla for a nutty flavor.
Swap Bailey’s for non-alcoholic Irish cream syrup for a kid-friendly version.
Add orange zest for a citrus kick.

storage/reheating

Store in an airtight container at room temperature for up to 2 days.
Refrigerate for up to 5 days or freeze for up to 2 months.
Reheat in the oven at 300°F (150°C) for 5–7 minutes.

FAQs

Can I freeze them?

Yes, freeze baked and cooled scones, then glaze after thawing.

Can I make the dough ahead of time?

Yes, refrigerate shaped scones for up to 24 hours before baking.

Do I need to use brewed coffee?

Yes, it adds depth of flavor, but you can substitute with milk if preferred.

Why is my dough too sticky?

Add a little more flour until manageable.

Can I make mini scones?

Yes, adjust baking time to 8–10 minutes.

What’s the texture like?

Light, slightly crumbly, and tender inside.

Can I use salted butter?

Yes, but reduce added salt to ¼ teaspoon.

Can I glaze while warm?

Better to wait until scones are cooled to prevent glaze from melting.

How do I get taller scones?

Keep butter cold and avoid overworking the dough.

Conclusion

Irish Cream Scones are a decadent twist on a classic, combining buttery, flaky texture with the rich flavors of coffee and Bailey’s. They’re an easy yet impressive treat for breakfast, brunch, or a festive celebration.