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Irish Cream Scones

Celebrate St. Patrick’s Day with Irish Cream Scones, an indulgent teatime or morning treat.
Prep Time15 minutes
Cook Time20 minutes
chill time: 15 minutes15 minutes
Total Time53 minutes
Course: Breakfast, Snack
Cuisine: American, Irish
Keyword: Irish Cream, scones, teatime
Servings: 8

Equipment

  • food processor

Ingredients

Scones:

  • 1/2 cup sour cream use full fat for best flavor
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg
  • 1/4 cup Irish Cream Liqueur
  • 2 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon kosher salt
  • 8 tablespoons cold diced Kerrygold unsalted butter
  • 1/2 cup caramel flavored baking chips
  • 1 1/2 tablespoons heavy cream for brushing
  • Coarse sparkling sugar

Glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons Irish Cream Liqueur

Instructions

To make scones:

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Whisk together sour cream, vanilla, egg and Irish Cream liqueur in a small bowl. Set aside.
  • Add flour, baking powder, sugar and salt to food processor. Pulse a few times to combine.
  • Add butter to flour mixture in food processor and pulse until mixture has pea-size lumps covered in flour.
  • In large bowl, stir together flour mixture and baking chips.
  • Add wet ingredients to flour mixture stirring until just combined. Dough will be crumbly but will come together when baked.
  • Turn dough out onto prepared baking sheet and gently form into an 8-inch round.
  • Use a sharp knife or bench scraper to cut round into 8 wedges. Pull scones apart, separating about 1 inch from one another.
  • Chill scones in refrigerator for minimum of 15 minutes up to an hour before baking.
  • Remove from refrigerator and brush top of scones with heavy cream and sprinkle with coarse sparkling sugar.
  • Bake for 18-23 minutes or until golden and baked through. Remove from pan and cool completely on rack.

To make the glaze:

  • Whisk together powdered sugar and liqueur until smooth. Drizzle evenly over scones.

Notes

  • Keep scone dough as cold as possible. Chill dough for at least 15 minutes in the refrigerator up to an hour. Brush with cream and sprinkle with sugar right before baking. 
  • Overworking the dough will make scones tough and chewy instead of light and flaky. Work the dough just until it comes together.
  • Scones are best when fresh and warm from the oven. To make ahead, freeze unbaked scones and bake from frozen, adding a couple of minutes to the baking time.
  • Sparkling sugar adds a little texture and crunch to scones and won’t dissolve in the heat of your oven.