These scones are the ultimate treat for any Baileys enthusiast. Bursting with rich, creamy Baileys Irish Cream flavor and studded with indulgent chunks of dark chocolate, these scones are perfect for a special breakfast, tea time, or dessert treat. They have a crumbly texture, a luscious and boozy Baileys glaze, and just the right hint of sweetness to satisfy all of your cravings.
I know that I’ve written several times before about our house’s boozy liquor thief, who chooses to “steal” holiday-themed alcohol right before a holiday arrives, often leaving me high and dry when it comes to using that liquor to create a planned recipe. Well, this year, the boozy liquor thief who claims to never ever ever touch Baileys, thankfully left me just enough to bake up a batch of these Baileys Irish Cream scones studded with rich, creamy, dark chocolate chunks. Heck, there was even enough Baileys left in the bottle to top the scones off with a sweet Baileys glaze. Our house’s boozy liquor thief is apparently slacking this year, or perhaps, they just have their sights set on the Jameson Irish Whiskey and Guinness instead.
Ingredients:
Scones:
- 3 1/2 Cups All-Purpose Flour (Additional for Dusting Hands & Countertop)
- 1/2 Cup Granulated Sugar
- 2 Tablespoons Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Unsalted Butter, Cold
- 1 Cup Dark Chocolate Chunks
- 2 Eggs
- 3/4 Cup + 2 Tablespoons Heavy Whipping Cream
- 1/2 Cup Baileys Irish Cream
- 1 Teaspoon Vanilla
Baileys Glaze:
- 3/4 Cup Powdered Sugar
- 3 Tablespoons Baileys Irish Cream
- 1/2 Teaspoon Vanilla
Directions:
Scones:
- Preheat oven to 400 degrees.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into very small pieces and add it to the flour mixture. Cut the butter into the flour with a pastry cutter or fork for 2 minutes.
- Stir the chopped dark chocolate into the flour mixture.
- Whisk the eggs in a small bowl. Add the heavy whipping cream, Baileys Irish Cream, and vanilla. Whisk again. Reserve 2 tablespoons of this mixture to brush the scones before baking.
- Pour the egg mixture, excluding the reserved 2 tablespoons, into the flour mixture. Use a silicone spatula to bring the flour and egg mixture together.
- Empty the dough onto a flour-coated countertop. Knead the dough over on itself 10 to 12 times, or until it comes together. Using your hands, pat the dough down until it is 3/4 to 1 inch thick. Use a flour-dusted 2 1/2-inch round cookie cutter or glass to cut out scones. Continue to reroll the scraps of dough and cut scones until all of the dough is gone.
- Place the scones onto a Silpat or parchment paper-lined baking sheet. Brush the scones with the reserved egg mixture and then bake for 13 to 16 minutes or until cooked through and golden brown.
- Allow the scones to cool for 20 to 30 minutes before adding the glaze.
Baileys Glaze:
- Whisk together the powdered sugar, Baileys Irish Cream, and vanilla in a small bowl until smooth.
- Drizzle a little bit of the glaze over each scone.
Suggestions:
- I used roughly chopped Dove Dark Chocolate for this recipe. You can use your favorite variety of dark chocolate chunks or roughly chopped dark chocolate. You will need approximately 1 cup or 6-oz. of dark chocolate chunks for this recipe.
- Make sure to dust your hands, countertop, 2 1/2-inch round cookie cutter, or glass with flour.
- Do not twist the cookie cutter or glass when cutting the scones. Cut straight down. You may have to push down hard to cut through the dark chocolate chunks.
- These scones will not puff up or rise an extreme amount due to the eggs in the scone dough, so you will be able to fit all of the scones on one baking sheet. Make sure to leave at least a 1/2-inch space between each scone.
- If you try to add the glaze to the scones before they have cooled a bit, the topping will not adhere properly.
- This recipe will yield approximately 16 scones.
Improvements:
- Top the scones with a few additional dark chocolate chunks after you have glazed them.
- Fold finely chopped pecans, walnuts, or almonds into the scone dough.
- If you would like to serve these scones to children and are worried about the Baileys Irish Cream in the glaze, replace the Baileys with heavy whipping cream.
- Are you a fan of scones? Make sure to try these Vanilla Glazed Gingerbread Scones and these Blueberry Something Special Drop Scones.
Ingredients:
- 3 1/2 Cups All-Purpose Flour (Additional for Dusting Hands & Countertop)
- 1/2 Cup Granulated Sugar
- 2 Tablespoons Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup Unsalted Butter, Cold
- 1 Cup Dark Chocolate Chunks
- 2 Eggs
- 3/4 Cup + 2 Tablespoons Heavy Whipping Cream
- 1/2 Cup Baileys Irish Cream
- 1 Teaspoon Vanilla
- 3/4 Cup Powdered Sugar
- 3 Tablespoons Baileys Irish Cream
- 1/2 Teaspoon Vanilla
Directions:
- Preheat oven to 400 degrees.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut the cold butter into very small pieces and add it to the flour mixture. Cut the butter into the flour with a pastry cutter or fork for 2 minutes.
- Stir the chopped dark chocolate into the flour mixture.
- Whisk the eggs in a small bowl. Add the heavy whipping cream, Baileys Irish Cream, and vanilla. Whisk again. Reserve 2 tablespoons of this mixture to brush the scones before baking.
- Pour the egg mixture, excluding the reserved 2 tablespoons, into the flour mixture. Use a silicone spatula to bring the flour and egg mixture together.
- Empty the dough onto a flour-coated countertop. Knead the dough over on itself 10 to 12 times, or until it comes together. Using your hands, pat the dough down until it is 3/4 to 1 inch thick. Use a flour-dusted 2 1/2-inch round cookie cutter or glass to cut out scones. Continue to reroll the scraps of dough and cut scones until all of the dough is gone.
- Place the scones onto a Silpat or parchment paper-lined baking sheet. Brush the scones with the reserved egg mixture and then bake for 13 to 16 minutes or until cooked through and golden brown.
- Allow the scones to cool for 20 to 30 minutes before adding the glaze.
- Whisk together the powdered sugar, Baileys Irish Cream, and vanilla in a small bowl until smooth.
- Drizzle a little bit of the glaze over each scone.
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St. Patrick’s Day is the perfect holiday to bake a warm crusty loaf of no-yeast bread. So, for those of you that suffer from a healthy fear of all things yeast, here are seven original recipes to accompany your traditional Irish fare that require absolutely no yeast. And, as a bonus to several recipes for delicious soda bread, you’ll also find a few mouth-watering recipes for crescent rolls, muffins, and scones to help you celebrate the special holiday. CLICK HERE for the recipes.
Make sure to check out all of the other great Sunday Funday recipes for “Top o’ the Mornin’ to Ya…” below. A Day in the Life on the Farm and Palatable Pastime are hosting today’s event.
- 2 Ingredients Keto Irish Shrimps Pastry Turnovers from Sneha’s Recipe
- Dark Chocolate Chunk Baileys Cream Scones from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Irish Banger Skillet from Culinary Cam
- Irish Cream French Toast Casserole from A Day in the Life on the Farm
- Irish Mushroom Toast from Palatable Pastime
- Irish Potato Cakes from Karen’s Kitchen Stories
- Green Eggs & Ham Bake from Amy’s Cooking Adventures
