Coffee and Irish Cream Scones.
These Irish Cream scones are such a fun Saint Patrick’s Day breakfast or treat! Fluffy, tender scones infused with coffee and Irish cream liqueur, topped with an Irish cream glaze. Yum!
It’s my annual scone!!
These coffee and irish cream scones are deliciously fluffy with all the flavors of Bailey’s irish cream, a touch of coffee and the most wonderful glaze. They are a fun Saint Patrick’s Day treat or an ideal breakfast.
Even a dessert!
Eat then whenever, however you’d like. As a treat, with coffee, as part of a brunch spread – the options are endless.
It’s true: every year in March I feel compelled to share the newest scone recipe in our house. Which is WILD because I didn’t even like scones until fairly recently! I will spare you my long winded, tired story of how I had dry scones as a child. Didn’t we all?
Now scones are better than ever.
This recipe is based on the scones I first shared on my blog well over a decade ago. Feels like a million years! It’s the best recipe ever. They are simple to make, you probably have the ingredients for a classic scone and they don’t take long at all.
Today, we’re giving things an Irish twist in honor of Saint Patrick’s Day coming soon. I replace the buttermilk in my scones with Irish Cream liqueur.
Yes. Best idea ever!
I also add a touch of coffee. Just for that traditional latte flavor with an emphasis on the Irish Cream.
LOVE them. They are so incredibly flavorful and definitely treat-worthy.
In addition to the Irish Cream in the scone, I also like to make an Irish Cream glaze! Drizzle it over the scones for the perfect blanket of icing. It will set within minutes and makes a scone instantly become dessert.
Or makes your breakfast instantly feel decadent!
Top everything with some shimmery gold sprinkles and you’ve got your March scone. Woohoo!
Irish Cream Scones
Irish Cream Scones
Ingredients
- 3 ¼ cups all-purpose flour
- ⅓ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cups cold butter, cut into pieces
- ¾ cup Bailey’s Irish Cream liqueur
- ¼ cup brewed coffee
- 2 teaspoons vanilla extract
- melted butter, for brushing
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)
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl combine the flour, sugar, salt, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in the butter until it forms coarse crumbs. Stir in the liqueur, coffee and vanilla. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently once or twice.
- Divide the dough in half and pat each into a 5-inch round circle. Brush each scone with melted butter. Cut each round into 4 or 6 slices, or use a biscuit cutter to make rounds. Bake the scones for 12 to 14 minutes, until the tops are slightly golden. Drizzle with the glaze and top with sprinkles.!
glaze
- Whisk together the ingredients until a smooth, drippy glaze forms. If the mixture is too thin, you can thicken it by adding a little more powdered sugar. If it seems too thick, add 1 teaspoon of Irish Cream at a time, whisking to combine.
- Drizzle the glaze over the scones and top with sprinkles. Let set then serve.
Did you make this recipe?
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I appreciate you so much!
Put this glaze on everything.
One Comment on “Coffee and Irish Cream Scones.”
What??? Nothing green on these for St. Paddy? lol
Can’t wait to try!