Preheat the oven to 350°F [175°C]. Line a large rimmed baking sheet with parchment paper. (Optional but highly suggested (soak the oats in the Kerrygold Irish Cream and buttermilk about 15 minutes prior to mixing. This will allow the oats to absorb the flavor and result in a more tender oat. )
In the bowl of a stand mixer with the paddle, combine the flour, oats, (or presoaked oats) baking powder, baking soda, sugar, and salt and mix on low speed just until combined.
With the mixer running, slowly add the butter, a few cubes at a time, and mix until combined, or until the butter is the size of small peas. Add the Kerrygold Irish Cream, buttermilk, starter, maple syrup, eggs, vanilla, and cinnamon and mix until the dough just comes together. Do not overmix. The dough will be sticky.
Remove the bowl from the mixer and fold in the almonds and currants with a rubber spatula.
Using an ice cream scoop, spoon the dough onto the prepared baking sheet, spacing the balls about 2 in [5 cm] apart.
Bake for 18 minutes, or until light golden brown, rotating the baking sheet halfway through baking. Let cool on the baking sheet for 5 minutes.
For the icing, if using, in a small bowl, whisk the sugar and maple syrup until smooth.
Drizzle the icing over the scones and serve warm. Store in an airtight container at room temperature for up to 2 days or freeze for up
to 3 months. To reheat, set on the counter for 1 hour and then warm in a 325°F [160°C] oven for 7 to 8 minutes.
To freeze unbaked scones, place the dough balls on a baking sheet and freeze until rm, then transfer to a resealable plastic bag to freeze longer. Pull them out as needed to bake and increase the baking time by 10 minutes.