To make the scones:

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Whisk together sour cream, vanilla, egg and Kerrygold Irish Cream Liqueur in a small bowl. Set aside.
  3. Add flour, baking powder, sugar and salt to food processor. Pulse a few times to combine.
  4. Add Kerrygold Unsalted Butter to flour mixture in food processor and pulse until mixture resembles fine sand.
  5. Stir together flour mixture, wet ingredients and baking chips a large bowl until just combined (dough will be slightly crumbly but will come together when baked). Turn dough out onto prepared baking sheet and gently form into an 8-inch round.
  6. Brush top of scone dough with heavy cream and sprinkle with coarse sugar. Use a sharp knife or dough scraper to cut round into 8 wedges. Pull scones apart slightly from one another. Bake for 20-23 minutes or until golden and baked through. Remove from pan and cool completely on rack.

To make the glaze:

  1. Whisk together powdered sugar, Kerrygold Irish Cream Liqueur and vanilla until smooth.
  2. Drizzle evenly over scones.