Are you baking for the holidays? Do you love scones? This recipe for Chocolate Chip Peppermint Scones takes a traditional scone and turns it into a delicious holiday treat that tastes amazing and is perfect to serve for breakfast or dessert.
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The holidays are the time to make chocolate and peppermint recipes and these homemade scones are filled with those wonderful flavors. While you have the peppermints out make a batch of Chocolate Peppermint Fudge, it’s two layers of chocolaty, pepperminty goodness.
We like making a pot of peppermint tea and serving these festive scones on Christmas morning or for our afternoon Christmas dessert.
Why we love these scones
It takes about an hour to make and bake a batch of scones.
The insides bake up light and fluffy and the outsides have just the right amount of golden brown crunchy edges we all love.
Add a sweet icing drizzle on top of these scones and a sprinkling of crunchy candy canes to add even more deliciousness to these homemade pastries.
The wonderful thing about making scones is they take no time at all. You can change the recipe and add your favorite flavors and toppings, like Blueberry Lemon Scones, Mandarin Orange Scones, Orange Cranberry Scones, or Irish Apple Cream Scones. These savory Ham and Asiago Cheese Herb Scones are perfect to serve with a soup or salad. From sweet to savory, there are so many options.
Scones can be shaped in wedges or circles, but however you like them, they will be beautiful and crusty, and moist and tender on the inside. In other words, they will be delicious.
Scone Ingredients
- Flour
- Sugar
- Baking Powder
- Salt
- Unsalted Butter
- Milk
- Eggs
- Mini chocolate chips
- Peppermints – you can buy crushed peppermint chips, peppermint candy canes, or starlight candies
- Powdered Sugar
Scone Tips?
- The secret to making moist and tender scones is to combine the cold cubed butter and flour together and just mix the dough until combined. Overmixing will make your scones dense and dry and just not yummy.
- Your dough should be a little wet and sticky.
- Please don’t knead the dough. You just want to combine all the ingredients so the dough forms into a ball. Kneading will make the scones tough.
- Pat the scone dough for cutting into shapes; rolling can toughen the dough.
- If you are using a biscuit cutter to cut the dough, make sure to cut straight down into the dough and not twist the cutter. Doing that seals the dough edges, which makes the scones not rise as much.
- Leave the dough thick so you have nice, thick scones. I like to cut mine in half and maybe add some butter, jam, or whipped or clotted cream. Well, there is no maybe; I just like adding toppings.
Let’s bake
- Put your dry ingredients in a large bowl and whisk everything together.
- Cut the cold butter into very small cubes then add to the flour mixture and toss to coat the butter.
- Cut the butter into the flour until pea-sized with a pastry blender or two knives.
- Mix in the mini chocolate chips. Feel free to nibble on a few!
- Mix the wet ingredients and whisk to combine.
- Add the wet ingredients to the dry ingredients, gently start stirring with a fork, then add the candy cane crunch and finish stirring.
- Turn the dough onto a floured surface and gently pat it into an 8″ circle then cut into circles with a 3″ cutter.
- Alternately, turn the dough onto a parchment-lined baking sheet, pat it into an 8″ circle, and cut it into wedges.
- I suggest popping the scones in the refrigerator for 15 minutes before baking to chill the dough, so they hold their shape.
- Whisk together egg whites and water then brush on the scones and bake at 400 degrees F. for 20 minutes.
- Remove from the oven and set on a cooling rack.
- Mix the icing ingredients together then drizzle on the cooled scones and sprinkle with more crushed candy canes.
Using peppermints
This recipe is all about peppermints, and the great thing is you can buy packages of crushed candy cane. Having the small peppermint chips makes it easy to add to baked goods, candies, hot chocolate, or add to cake and cookie toppings. These peppermint chips have so many uses.
You can also crush peppermints by putting them in a Ziplock bag then put that into another Ziplock bag, next gently crush the peppermints with a meat mallet, rolling pin, or hammer. Be gentle so you don’t end up with crushed peppermints everywhere, and I mean everywhere. This is the perfect recipe for leftover candy canes.
Scone Faq’s
You can make this scone dough ahead of time. Just mix up the dough, form it into a disk, and wrap it in plastic wrap. Store in the refrigerator for up to two days.
Yes, you can do this two ways.
1. Mix up the dough and form it into a disk, wrap in plastic wrap then foil, and place in a plastic bag for up to three months. Let the dough thaw at room temperature then roll, cut, and bake.
2. Mix the dough roll and cut out circles. Place these circles on a tray and set them in the freezer to freeze. Once frozen, place the scone dough circles in a plastic bag and freeze for up to three months. To bake, set the scones on a baking sheet and let thaw, and bake.
My favorite cutters
To make nice round scones, use a sharp biscuit cutter. I love these round copper biscuit cutters. Not only are they pretty, but they also cut through heavy dough easily, and they come in three different sizes.
These scones are just amazing—actually, they are dangerously delicious. I consider them desserts, but I will be totally honest: I have been known to have them for breakfast.
If you like giving baked goods as gifts for the holidays these easy made from scratch scones make a delectable treat to share.
More cookies, candy and cakes
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Chocolate Chip Peppermint Scones
Ingredients
Scone Batter
- 2 cups AP flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter cold and cut in cubes
- 3/4 cups milk
- 2 eggs yolks reserve one egg white for brushing top of scones
- 1/4 cup mini chocolate chips
- 1/4 cup candy cane crunch optional – use crushed candy canes
Peppermint Glaze
- 1/2 cups powdered sugar
- 1 tablespoon milk
- 1/3 cup candy cane crunch optional – use crushed candy canes
Instructions
How to make the scone batter
- Preheat the oven to 400 degrees F and prepare a baking sheet with parchment.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold cubed butter to the flour, toss to coat. Using a pastry cutter, cut the butter into the flour until they are pea size. You can also use two knives to cut the butter and flour.
- Add the mini chocolate chips to the mixture and mix until combined.
- In a small bowl, stir the milk and egg yolks just to blend. Add this mixture all at once to the flour mixture. Gently stir with a fork to begin combining the wet and dry ingredients and a soft dough forms, then add in the candy cane pieces and gently mix, just enough to incorporate.
- With your hands gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist, shaggy ball. Do not over knead.
- On a lightly floured surface, pat the dough into an 8" circle and using a 3" round cutter, cut the dough into rounds. Place each round on a parchment-lined baking sheet. Brush the dough with the egg whites mixed with 1 tsp. of water.
- Alternately, turn the dough onto the parchment-lined baking sheet and pat down to make the dough 1" thick and about 6-8" diameter. You want a thick scone.
- With a sharp knife cut the dough into 8 wedges and slightly separate. Brush the tops of dough with a beaten egg white mixed with 1 tsp. of water.
- Refrigerate the dough for 15 minutes before baking.
- Bake for 18 – 22 minutes until the scones are nicely browned. Remove the scones to a cooling rack.
Peppermint Glaze
- Mix the powdered sugar and milk together until smooth. Drizzle the glaze on the cooled scones and sprinkle with crushed candy canes for more peppermint flavor.
Storing the scones
- These scones are best if eaten the same day they are baked, but if you have leftovers store them in a sealed container for two days.
Notes
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Nutrition
I actually had this recipe in mind to pair with one of my favorite tea, Golden Assam. This rich dark tea with its malty flavor pairs so well with the robust flavors in the scones. So after you make these scones and brew a pot of tea take a moment to relax and enjoy a bit of solitude from the busyness of the holidays.
First published: November 15, 2022, Last updated: December 8, 2022, for better readability.
Happy Holidays
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About Jere’ Cassidy
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place. I am glad to be sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
It’s starting to feel like Christmas! I’m looking forward to making these scones.
Jere these Chocolate Chip Peppermint Scones are so festive and excellent for the holidays. Thanks for your tips.
A fun and delish recipe for the holiday!
Such a lovely texture and a great combination of flavours.
An easy and delicious dessert to make for everyone. I am sure they will love it!
Oh my gosh, these scones look incredible! I am going to make these for a Christmas morning treat!
We only make these once a year and it’s for Christmas morning. Everyone looks forward to having them.
Thank you for the yummy recipe and especially the tips on how to execute it properly. They are perfect for Xmas morning brunch!
Love scones and this is a fun and delicious recipe to enjoy during the holiday season.
Thank you for sharing!
I love scones but never tried a peppermint flavor need to check our local baking shop for this and try the recipe.
I am in love with this recipe, peppermint is my favorite!
Thank you for sharing and I do too love your copper cutter. I need to get me some.