Preheat the oven to 425 F. Line a baking sheet with parchment paper.

Make the dough: In a large bowl stir together the dry ingredients. Using your fingers (or a fork or a pastry blender), "cut in" or rub in the cold butter until it forms coarse crumbs. It helps to make sure the butter is coated by the flour before beginning to do this.

Then stir in the Amarula liqueur, cooled coffee, and vanilla. Stir with a spoon until a rough dough forms, using your hands to bring it fully together.

Turn onto a lightly floured surface and knead/fold the dough gently once or twice. Don't overwork it! Then pat it into a thick circle. Cut like a pizza and transfer each piece to your prepared baking sheet.

Bake: Brush each scone with a bit more Amarula and bake the scones for 12 to 14 minutes, until the tops are slightly brown and the outside is getting a nice crisp on it (it will still be very soft inside).

While the scones are baking, whisk together the glaze. Start with the powdered sugar and add just a little liquid at a time to make sure it's the right consistency. If it's too thick you can add a bit more Amarula to thin it out.

Glaze & serve: Let the scones cool for at least 10 minutes before drizzling with the glaze. I like to do this on the baking sheet so the parchment catches all the extra glaze and it's easy cleanup. You can serve right away or put on a cooling rack for a bit to let the glaze set.