Chocolate Peppermint Scones Recipe
- 2 cups all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup baking cocoa
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 cup cold butter, cubed
- 3/4 cup (6 ounces) vanilla yogurt
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon peppermint extract
- 1 cup 60% cacao bittersweet chocolate baking chips
- 1 tablespoon coarse sugar
- 2 ounces bittersweet chocolate, melted
- 1/4 cup crushed peppermint candies
- 1. In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the yogurt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips.
- 2. Turn onto a floured surface; knead 10 times. Divide dough in half; transfer each portion to a greased baking sheet. Pat into a 6-in. circle. Cut into six wedges, but do not separate. Sprinkle with coarse sugar.
- 3. Bake at 400° for 18-20 minutes or until puffed and tops are cracked. Remove to wire racks; cool slightly. Drizzle with melted chocolate and sprinkle with peppermint candies. Serve warm. Yield: 1 dozen.
1 each: 328 calories, 15g fat (9g saturated fat), 39mg cholesterol, 257mg sodium, 46g carbohydrate (23g sugars, 3g fiber), 6g protein.
Reviews for Chocolate Peppermint Scones
"I made these tonight, and they're very good! We didn't have peppermint extract, but what we did have was orange extract and raspberry extract. So, I made chocolate orange scones tonight. I'd definitely make these again!"
"This is absolutely fabulous and tastes delicious! Don't forget to use whole wheat PASTRY flour or there will be a slight crunch."
"While the holidays are over I still wanted to try this recipe. Delicious! It is very easy and fast to put together. The kids I watch wondered why I was making chocolate stones! Of course they were gobbled up at snack time. I have a package of those Andes pieces and agree they would be great sprinkled on top just as these come out of the oven. Although I liked the crushed candy cane and chocolate too."
"They were really great - like warm chocolate cookies almost. I didn't care for the sticky candy topping - next time I'll use Andes Mints since I think their texture would go better with the scones."
"I was a litle skeptical about this one since I don't normally like mint and chocolate, but this is a really great recipe. Just the right combination of chocolate and mint and a unique texture. Plus, it's a very pretty addition to a Christmas goodie plate as a gift."
"I made this recipe today and it turned out very good, nice minty chocolatey flavour, great texture, I will definitely make it again!"
"This recipe turns out so nice, I have to hide it from my family in order to have it for the special meals we wanted. This recipe is definitely a keeper."