Irish Cream Toffee Scones

Teresa Jacobson


I love scones. I love everything about them. I especially love how you can put just about any combo of flavors together and get a delicious flavor. I'm sure my Irish ancestors would thrash me for combining Irish Cream and English Toffee but honestly the taste is too wonderful to quibble over! I know I'll be enjoying these on St. Patrick's Day and maybe even on St. George's Day! (They freeze well!)

★★★★★ 1 vote
20 Min
15 Min


4 c
1 Tbsp
ground flax seed (optional)
3 Tbsp
4 tsp
baking powder
1/2 tsp
1/2 tsp
cream of tartar
3/4 c
cold butter, no substitutions
1 large
egg, separated
11/2 c
bailey's irish cream coffee creamer
1 c
heath bits 'o brickle toffee bits

How to Make Irish Cream Toffee Scones


  • 1Preheat oven to 425 degrees F. Line 2 cookie sheets with parchment paper; set aside.
  • 2In a large bowl, combine flour, sugar, baking powder, salt and cream of tartar; cut in butter until crumbly.
  • 3In a separate bowl, whisk together egg yolk and creamer; stir into dry ingredients JUST UNTIL MOISTENED! Do NOT over stir!
  • 4Fold in toffee bits.
  • 5Turn dough onto a floured surface and knead 10 times. Divide dough in half; pat each portion into a 7 inch circle and cut into 8 wedges per circle. Separate edges and place on prepared pans.
  • 6Brush each scone lightly with egg white. you make sprinkle with decorative sugar crystals if desired.
  • 7Bake in prepared oven for about 15 minutes. Serve warm. May drizzle with melted caramel, chocolate or frosting although not necessary as these are delicious plain!
  • 8****each scone has about 346 calories

Printable Recipe Card

About Irish Cream Toffee Scones