Description

Irish Cream Scones are tender, buttery pastries infused with Bailey’s Irish Cream and coffee, topped with a sweet glaze. Perfect for St. Patrick’s Day breakfast or any cozy morning treat, they’re ready in under an hour.

Ingredients

For the scones:

3 ¼ cups all-purpose flour

⅓ cup granulated sugar

2 ½ tsp baking powder

½ tsp baking soda

½ tsp salt

¾ cup cold butter, cubed

¾ cup Bailey’s Irish Cream liqueur

¼ cup brewed coffee

2 tsp vanilla extract

Melted butter, for brushing

For the glaze:

1 ½ cups powdered sugar

2 tbsp Bailey’s Irish Cream liqueur

1 tbsp brewed coffee

½ tsp vanilla extract

Sprinkles, optional

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Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.
Cut in cold butter until mixture resembles coarse crumbs.
Stir in Bailey’s, coffee, and vanilla until dough forms.
Knead lightly on a floured surface; divide into two 5-inch rounds. Brush with melted butter.
Cut into wedges or circles and arrange on the baking sheet.
Bake for 12–14 minutes or until lightly golden.
For the glaze, whisk powdered sugar, Bailey’s, coffee, and vanilla until smooth. Drizzle over cooled scones and add sprinkles if desired.

Notes

Keep butter cold for the flakiest texture.
Glaze only after cooling to prevent melting.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: Irish-inspired