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Chocolate Peppermint Scones

 Chocolate Peppermint Scones
Try my decadent scones as a breakfast or brunch treat or a snack served with coffee and mint tea. They're so festive for the holidays, decked out in red and white peppermint candy. —Shelly Platten, Amherst, Wisconsin
12 ServingsPrep: 25 min. Bake: 20 min.

Ingredients

  • 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 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

Directions

  • 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.
  • 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.
  • Bake at 400° for 18-20 minutes or until puffed and tops are

2 of 2

Chocolate Peppermint Scones (continued)

Directions (continued)

  • cracked. Remove to wire racks; cool slightly. Drizzle with melted
  • chocolate and sprinkle with peppermint candies. Serve warm. Yield: 1
  • dozen.
Nutritional Facts: 1 scone equals 328 calories, 15 g fat (9 g saturated fat), 39 mg cholesterol, 257 mg sodium, 46 g carbohydrate, 3 g fiber, 6 g protein.