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Chocolate Chip Peppermint Scones

Irresistible Chocolate Chip Peppermint Scones for the Holidays

Delight in these Chocolate Chip Peppermint Scones, perfect for holiday gatherings or cozy brunches, offering a refreshing twist to your seasonal treats.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 15 minutes
Total Time 50 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 2 cups all-purpose flour Swap with gluten-free flour for a different option.
  • 1/4 cup granulated sugar Brown sugar can be used for a rich twist.
  • 1 tablespoon baking powder Ensure it’s fresh for the best rise.
  • 1/2 teaspoon salt Consider using sea salt for a gourmet touch.
  • 1/2 cup unsalted butter Cut into small cubes.
  • 1/2 cup milk Substitute with non-dairy milk for a vegan version.
  • 2 large egg yolks Flax eggs work for vegan options.
  • 1 cup mini chocolate chips Dark or white chocolate chips offer variations.
  • 1/2 cup crushed peppermint candy Candy canes or peppermint chips work beautifully.
For the Glaze
  • 1 cup powdered sugar Essential for sweetness in the glaze.
  • 2 tablespoons additional milk Adjust for desired glaze thickness.

Equipment

  • Oven
  • mixing bowls
  • baking sheet
  • Parchment Paper
  • pastry cutter

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 bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut the cold butter into small cubes and blend it into the dry mixture until it resembles pea-sized crumbs.
  4. Stir in the mini chocolate chips and crushed peppermint candy.
  5. Whisk together the milk and egg yolks in a separate bowl, then combine with the dry mixture until a shaggy dough forms.
  6. Pat the dough into an 8-inch circle about 1-inch thick and shape as desired.
  7. Brush the tops with an egg white mixed with water for an appealing shine.
  8. Refrigerate the shaped scones for 15 minutes, then bake for 18-22 minutes until golden brown.
  9. Cool on a wire rack and prepare the glaze by mixing powdered sugar with milk until smooth.
  10. Drizzle the glaze over the cooled scones and sprinkle with additional crushed peppermint.
  11. Serve with a warm drink and enjoy the holiday cheer!

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 25mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 8gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

Scones can be stored at room temperature for 2 days or refrigerated for up to 4 days. For longer storage, freeze in a single layer and transfer to a freezer-safe bag for up to 3 months.

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