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Chocolate Chip Peppermint Scones

Chocolate Chip Peppermint Scones to Brighten Your Holidays

Delight in these Chocolate Chip Peppermint Scones, a festive treat perfect for the holidays, blending rich chocolate and refreshing peppermint.
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Prep Time 15 minutes
Cook Time 22 minutes
Chill Time 15 minutes
Total Time 52 minutes
Servings: 8 scones
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Mixture
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1/3 cup granulated sugar brown sugar can be substituted for deeper flavor
  • 1 tablespoon baking powder use fresh for best rise
  • 1/2 teaspoon salt sea salt recommended for gourmet touch
  • 1/4 cup cold butter cubed for ideal texture
  • 1/2 cup milk plant-based alternatives work well
  • 2 egg yolks egg yolks can use egg replacer for vegan option
  • 1 cup mini chocolate chips dark chocolate chips can be substituted
For the Peppermint Touch
  • 1/2 cup crushed candy canes optional, enhances peppermint flavor
For the Glaze
  • 1 cup powdered sugar mix with milk for consistency
  • 1 tablespoon milk or cream dairy alternatives are acceptable
  • additional crushed candy canes for sprinkling on top

Equipment

  • Mixing Bowl
  • baking sheet
  • Parchment Paper
  • pastry cutter
  • Spatula
  • Sharp Knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter until the mixture resembles coarse crumbs.
  4. Fold in the mini chocolate chips until evenly distributed.
  5. In another bowl, mix the milk and egg yolks, then add to the dry ingredients and stir gently.
  6. If using, fold in the crushed candy canes until just combined.
  7. On a floured surface, pat the dough into an 8-inch circle, about 1-inch thick, and cut into wedges.
  8. Place the scones on the baking sheet and brush the tops with reserved egg white and water mixture.
  9. Refrigerate the scones for 15 minutes, then bake for 18-22 minutes until lightly browned.
  10. Allow to cool on a wire rack and prepare the glaze to drizzle over the scones.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 40mgIron: 1mg

Notes

These scones are ideal for holiday gatherings and make great last-minute gifts. Enjoy them with peppermint tea for a cozy experience!

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