• 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.