Bailey’s Irish Cream Scones
Kick off St. Patrick’s Day with these tender, sweet, boozy Bailey’s Irish Cream Scones. Soft, flaky and buttery with a tender crumb, then drizzled with a Bailey’s glaze. Boozy breakfast perfection!
Hi, my name is Kellie and I’m not Irish….not one bit. I’m a hybrid British/Polish who loves the color green and eating things like Shepherd’s Pie...Bangers….Colcannon….and chasing it all down with an after dinner drink. So, maybe there’s a little Irish in there somewhere….deep down…maybe in my pinky toe. Who knows…but what I do know is that on St. Patrick’s Day…EVERYONE is IRISH! For the whole day. It’s kind of cool because if you don’t trot around the neighborhood wearing orange, the whole block is your new BFF.
So, I thought I’d celebrate bright and early with a little Bailey’s in my coffee….and my scones. Because being British…I know my way around a scone. And since I have Irish in my pinky toe….I can put booze in all the things all day long….scones included. AND I even spiked the glaze drizzled on top just because I can. These Bailey’s Irish Cream Scones are absolutely splendid and are super easy to make.
Everything is mixed in one bowl, then gently needed before being cut out with a biscuit cutter. Bake for 10-15 minutes and then….drizzle with the boozy heaven that is Bailey’s and powdered sugar. Is it wrong that I was eating the glaze with a spoon? I didn’t think so. It was a stressful day with all the scone making, I had to do something to take the edge off.
Bailey’s Irish Cream Scones would be perfect anytime of year and since Easter is so early, why not whip up a batch or three for your holiday brunch. I’ll be showing off these flaky, buttery beauties at 8:45 this morning on Fox 29 Good Day Philadelphia along with a few other Irish inspired recipes so you can have one epic Irish culinary experience along with your green beer. I’ll share the link first over on Facebook! Here’s to a long life and a merry one. A quick death and an easy one. A pretty girl and an honest one. A cold pint and another one! Happy St. Patrick’s Day!!!
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/2 cups all-purpose flour plus more for dusting
- 2 tablespoons sugar
- 4 tablespoons chilled salted butter cut into cubes
- 1/2 cup whole milk
- 1 1/2 tablespoons Bailey's Irish Cream
- 1 large egg beaten to blend
- 1 tablespoon Turbinado Sugar
- For the glaze:
- 1 tablespoon Bailey's Irish Cream
- 3/4 cup powdered sugar
Preheat oven to 425 degrees.
In a large bowl, whisk together the baking powder, salt, 1 1/2 cups flour and sugar. Add the butter and mix with a pastry blender or fork until pea-size pieces form. Add the milk, irish cream and mix with a fork until a shaggy dough forms. Transfer the dough to a lightly floured surface and gently knead until dough begins to form a ball, approximately 3 - 4 times.
Gently pat dough into a 1-inch-thick circle. Using a 2 1/2-inch round biscuit cutter, cut out scones. Combine the scraps and repeat, patting out and cutting to make 8 scones. Transfer baking sheet lined with parchment and brush with the egg. Sprinkle the tops with the turbinado sugar.
Bake the scones until golden brown, 12-15 minutes. Transfer to a wire rack and allow to cool to room temperature.
In a small bowl, whisk together the Irish cream and sugar until smooth. Drizzle the mixture over the scones.
Serve at room temperature with jam, if desired.