These Irish Cream scones make a festive Saint Patrick’s Day breakfast or treat. Fluffy, tender scones infused with coffee and Irish cream liqueur, finished with a silky Irish cream glaze.
It’s my annual scone tradition.
These coffee-and-Irish-cream scones are light and tender, packed with the creamy flavor of Irish cream and a hint of coffee, then topped with a sweet glaze. They’re perfect for Saint Patrick’s Day, a special brunch, or simply an indulgent breakfast or dessert.
Enjoy them warm with coffee, as part of a brunch spread, or as a sweet treat any time. They’re versatile and always a crowd-pleaser.
I’ve shared many scone recipes over the years, and this version updates a classic I first posted over a decade ago. The method is straightforward, the ingredients are common pantry staples, and the results are reliably excellent.
For this twist, I swap the usual buttermilk for Bailey’s Irish Cream liqueur and add a splash of brewed coffee to enhance the latte-like notes while keeping the Irish cream front and center. The combination yields scones that are richly flavored without being heavy.
They’re absolutely delicious and feel festive enough to serve as dessert or an indulgent breakfast.
To finish, I drizzle an Irish cream glaze over the baked scones. The glaze sets quickly and gives each scone a glossy, sweet coating that turns them into an instant treat. Add shimmery gold sprinkles for a festive touch.
Irish Cream Scones
Irish Cream Scones
8
to 12 scones
30
15
45
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
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, sugar, salt, baking soda and baking powder. Cut the cold butter into the dry ingredients using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs.
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Stir in the Irish cream, brewed coffee and vanilla. Mix gently with a spoon until the dough comes together, then use your hands to bring it into a single mass. Turn the dough onto a lightly floured surface and knead once or twice.
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Divide the dough in half and gently pat each half into a 5-inch round. Brush the tops with melted butter. Cut each round into 4 or 6 wedges, or use a biscuit cutter to make individual rounds. Place the scones on the prepared baking sheet and bake 12–14 minutes, until the tops are lightly golden.
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While the scones cool slightly, whisk together glaze ingredients until smooth and pourable. Adjust thickness with more powdered sugar or a teaspoon of Irish cream as needed. Drizzle the glaze over warm scones, add sprinkles if desired, let set, and serve.
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Put this glaze on everything — it adds a delicious finishing touch.