Chocolate Chip Peppermint Scones
Tender and rich these Chocolate Chip Peppermint Scones are the perfect treats to put on your holiday table for brunch or an afternoon tea. Filled with mini chocolate chips and sweet peppermints these scones are easy to make and so delicious.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
How to make the scone batter
Preheat the oven to 400 degrees F and prepare a baking sheet with parchment.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cubed butter to the flour, toss to coat. Using a pastry cutter, cut the butter and 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.
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 then add in the candy cane pieces.
With your hands to 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.
Turn the dough onto the parchment lined cookie sheet and pat down to make the dough 1" thick and about 8" diameter.
Alternately, pat the dough into a large circle and use a 3" round cutter to cut dough into rounds. Place on baking sheet as directed below.
With a sharp knife cut the dough into 8 wedges and slightly separate. Brush the dough with the egg whites mixed with 1 tsp. of water.
Bake for 18 - 22 minutes until the scones are nicely browned.
Serving: 8g | Calories: 436kcal | Carbohydrates: 72.5g | Fat: 13.6g | Cholesterol: 66mg | Sodium: 304mg