Taste of Home
Chocolate Peppermint Scones
TOTAL TIME: Prep: 25 min. Bake: 20 min.
YIELD: 1 dozen.
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
Ingredients
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2 cups all-purpose flour
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1/2 cup whole wheat pastry flour
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1/2 cup baking cocoa
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1/2 cup packed brown sugar
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2 teaspoons baking powder
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1 teaspoon baking soda
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1/2 cup cold butter, cubed
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3/4 cup vanilla yogurt
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1/2 cup buttermilk
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1 large egg, room temperature
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1 teaspoon peppermint extract
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1 cup 60% cacao bittersweet chocolate baking chips
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1 tablespoon coarse sugar
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2 ounces bittersweet chocolate, melted
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1/4 cup crushed peppermint candies
Directions
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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.
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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.
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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.
Nutrition Facts
1 each: 328 calories, 15g fat (9g saturated fat), 39mg cholesterol, 257mg sodium, 46g carbohydrate (23g sugars, 3g fiber), 6g protein.
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