Irish Cream Scones are perfectly delicious and made with Irish Cream.
Irish Cream Scones are great any day, today was drizzly, and everything looked so green, and the perfect day to make these.
Not only is there Irish Cream in the scones, there’s some Irish Whisky too… and the glaze icing is full of Irish Cream too.
You can smell the deliciousness as soon as you pick one up, and oh the first bite, it’s amazing. The scone is tender and has a nice warm flavor, I added some cocoa to give it that extra yumminess.
I’ve had these on my list to make many times, and when St. Patrick’s Day rolled around I ran out of time, but any day is a good day to celebrate being Irish. If you’re looking for some other Irish inspired recipes check out my Irish Soda bread Recipe and yes I know Corned Beef dinner is really Americanized Irish food, since we and enjoy it I make it every year.
One minute it was slightly warm and sunny, the next it was drizzling and everything looked vibrant and green, just like Ireland. We often get visitors to our pool and today was no exception. Often the ducks are coupled up, today it was just one male. He stayed for 3 hours, I sure wish I knew what would keep him coming back… he took a bath, ruffled his feathers in the pool (we have a saltwater pool), and would sit on the edge, tuck his beak into his feathers, and rest.
It was a quiet and calm day and when my dog would go outside I would remind him to not bark or chase the duck and he’s getting better at it every day, today he just moved around the pool, no barking.
I have chronic shoulder pain and have tried hard to rethink and develop recipes I don’t have to use my shoulders so much, and a stand mixer is my best friend. Typically with scones, you use a pastry cutter to cut cold butter into the flour mixer. I love scones but have adjusted my scone making to help with my ailments.
Instead of using butter I use heavy cream and you won’t know the difference, they are just as delicious as regular scones.
Now the Irish cream… oh that’s a little bit of fantastic-ness.
I added whisky as well, it sure gives these scones a nice warm flavor.
You can top these scones with coarse sugar after you brush them with heavy cream to give them a nice crust, or you can drizzle or brush on some glaze icing.
I went with the glaze icing, I added Irish cream to powdered sugar, and whamo… oh it’s so yummy, you’re gonna love it.
If you don’t want to use or consume alcoholic items, LorAnns makes Irish cream flavorings, another alternative is to use coffee creamer in Irish Cream flavor.
There really is nothing like baking on a cool rainy day. These will not only be a great addition to your St. Patrick’s Day treats but make them anytime you want a delicious baked item for breakfast, to bring to someone who needs a quick pick me up, or enjoy one for a midnight snack… I won’t judge and I also won’t tell you how many I ate!
After the scones are baked and you make the icing, use a spoon, or silicone brush or place the icing into a bag with a corner cut off and drizzle other icing over the scones.
A simple alternative to clotted cream (often served with scones) is to make fresh whipped cream, and if you want to make some ahead of time use my tip on making it last and not weep, you can add a tablespoon of powdered sugar if you want it on the sweet side.
And there is no better time to buy some Irish butter than now, it’s so rich and delicious. Give it a try if you haven’t already.
Irish Cream Scones
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 2 tablespoons unsweetened cocoa
- 1 teaspoon salt
- 1 1/2 cups heavy cream plus 1/4 cup more for brushing on top of scones
- 1/4 cup Irish Cream (liquor)
- 2 tablespoons Irish Whisky
- 1 teaspoon vanilla extract
Glaze Icing
- 1 cup powdered sugar
- 2 tablespoons Irish cream
Instructions
- Preheat oven to 425°.
- This recipe can be made with a mixer or mix by hand.
- In the bowl of a mixer or other medium bowl whisk the flour, baking powder, sugar, and salt together.
- In a measuring cup add 1 1/2 cups heavy cream, Irish Cream, Irish Whisky, and the vanilla.
- While the mixer is running on medium-low pour in the cream mixture and run until just mixed and all dry ingredients are combined.
- Roll the dough into a ball to be sure everyting is incorperated.
- decide how many scones you want to make, this recipe will make 8 thick or 12 thinner scones or make smaller mini scones if desired.
- Roll the ball of dough in between plastic wrap (wax paper or parchment paper) keeping it in a circle will allow you to cut it like a pie. Alternatively, you can roll it into a rectangle and cut triangles or use cookie cutter for another shape, or a biscuit cutter for circles.
- Place the dough onto parchment lined baking sheets. Brush with heavy cream for a nice crust on the scones when they bake. If you wnat to add coarse sugar on top now is the time.
- Bake for 15 minutes, test with a toothpick it should come out easily, it shouldn't be wet.
- Allow the scones to cool on the baking sheets.
- Serve warm or cooled. Scones are deliciosu with butter (I use Irish butter) or whipped cream if you don't have clotted cream.
- Glaze Icing: Mix powdered sugar and Irish cream until smooth, drizzle over cooled scones. Allow icing to set.
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