Chocolate Chip Peppermint Scones

Chocolate Chip Peppermint Scones

Tender and rich these Chocolate Chip Peppermint Scones are the perfect treats for the holiday season. Make for brunch or afternoon tea. Filled with mini chocolate chips and sweet peppermints these scones are easy to make and so delicious.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 20

chill time 15

Total Time 1

Servings

Calories 436kcal

Author Jere' Cassidy

Equipment

Ingredients

Scone Batter

2 cups AP flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
6 tablespoons butter cold and cut in cubes
¾ cups milk
2 eggs yolks reserve one egg white for brushing top of scones
¼ cup mini chocolate chips
¼ cup candy cane crunch optional - use crushed candy canes

Peppermint Glaze

½ cups powdered sugar
1 tablespoon milk
⅓ 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

For the peppermints, you can use crushed candy canes or crushed peppermint candies if the peppermint crunch is not available.

To crush the candy canes simply put them in a plastic bag then put that bag into another plastic bag and with a rolling pin or mallet crush the candies.

I suggest refrigerating the dough for 15 minutes before baking. This allows the butter to rechill and firm up the dough so it will hold its shape better during baking. I am able to put the cookie sheet in my refrigerator. If you do not have the room you can move the dough to a small plate for chilling.

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