A little bit of Baileys Irish Cream and a few sliced almonds give these traditional English scones an extra delicious dose of flavor. It won’t matter what time of day you choose to enjoy them, they’re a sweet boozy treat you’ll always enjoy, whether it be for breakfast, tea, or dessert.

Something about the month of March always makes me want to reach for a bottle of Baileys Irish Cream. Sadly, in our household, there isn’t usually one handy, which really kind of sucks. Thankfully, we have lots of ABC stores around our house for me to pick one up at. The only problem is, that I can’t seem to make it out of the store without buying at least four other additional bottles of alcohol. What can I say? I believe in always having a well-stocked bar. That’s really not such a bad thing, is it? Especially when boozy scones are on the menu.

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
• 2 Eggs
• 1/2 Cup Buttermilk
• 1/2 Cup Baileys Irish Cream

Topping:

• 3/4 Cup Powdered Sugar
• 3 1/2 Tablespoons Baileys Irish Cream
• Sliced Almonds

Directions:

Scones:

1. Preheat oven to 450 degrees.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. 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.
4. Whisk the eggs in a small bowl. Add the buttermilk and Baileys Irish Cream and then whisk again. Reserve 2 tablespoons of this mixture to brush the scones before baking.
5. Pour the egg mixture, excluding the reserved 2 tablespoons, into the flour and butter mixture. Use a silicone spatula to bring the flour and egg mixture together.
6. Empty the dough out onto a flour-coated countertop. Knead the dough 5 to 10 times, or until it comes together. Using your hands, pat the dough down until it is 1-inch thick.
7. Use a flour-dusted 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.
8. Place the scones onto a Silpat or parchment paper-lined baking sheet. Brush the scones with the reserved egg mixture and then bake for 10 to 12 minutes, or until puffed up and golden brown.
9. Allow the scones to cool for 20 to 30 minutes before adding the topping.

Topping:

1. In a small bowl, whisk together the powdered sugar and Baileys Irish Cream until smooth.
2. Drizzle a little bit of the mixture over each scone and then immediately top each scone with sliced almonds.

Suggestions:

• Make sure to dust your hands, countertop, 2-inch round cookie cutter, or glass with flour.
• Do not twist the cookie cutter or glass when cutting the scones. Cut straight down.
• If you try to add the topping to the scones before they have cooled a bit, the topping will not adhere properly.
• This recipe will yield approximately 12 scones.

Improvements:

• Top the scones with finely shaved chocolate in lieu of sliced almonds.
• Lightly toast the almonds in the oven before using them to top the scones.
• Add a 1/2 teaspoon of vanilla to the scones and the topping.

Print

Yum

Baileys Irish Cream Almond Scones

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
• 2 Eggs
• 1/2 Cup Buttermilk
• 1/2 Cup Baileys Irish Cream
Topping:
• 3/4 Cup Powdered Sugar
• 3 1/2 Tablespoons Baileys Irish Cream
• Sliced Almonds

Directions:

Scones:
1. Preheat oven to 450 degrees.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. 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.
4. Wisk the eggs in a small bowl. Add the buttermilk and Baileys Irish Cream and then whisk again. Reserve 2 tablespoons of this mixture to brush the scones before baking.
5. Pour the egg mixture, excluding the reserved 2 tablespoons, into the flour and butter mixture. Use a silicone spatula to bring the flour and egg mixture together.
6. Empty the dough out onto a flour-coated countertop. Knead the dough 5 to 10 times, or until it comes together. Using your hands, pat the dough down until it is 1-inch thick.
7. Use a flour-dusted 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.
8. Place the scones onto a Silpat or parchment paper-lined baking sheet. Brush the scones with the reserved egg mixture and then bake for 10 to 12 minutes, or until puffed up and golden brown.
9. Allow the scones to cool for 20 to 30 minutes before adding the topping.
Topping:
10. In a small bowl, whisk together the powdered sugar and Baileys Irish Cream until smooth.
11. Drizzle a little bit of the mixture over each scone and then immediately top each scone with sliced almonds.

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Make sure to check out all of the other great Baking Bloggers “Scones” recipes below. A huge thanks to Palatable Pastime for hosting this event.

• Baileys Irish Cream Almond Scones from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Basic Tea Time Scones from Sid’s Sea Palm Cooking
• Coconut Mango Scones from Caroline’s Cooking
• Cran-Cherry Orange Scones from Making Miracles
• Irish Cream Scones from Tara’s Multicultural Table
• Lemonade Scones from Sneha’s Recipe
• Oatmeal Currant Scones from Palatable Pastime
• Orange and Cranberry Scones from Karen’s Kitchen Stories
• Savory Cheesy Chive Scones from Culinary Adventures with Camilla
• Savory Mediterranean Scones from Food Lust People Love
• Sourdough Mango Scones from A Day in the Life on the Farm