Chocolate Chip Peppermint Scones Recipe

Introduction

These Chocolate Chip Peppermint Scones combine the rich sweetness of chocolate with a refreshing hint of peppermint, perfect for holiday mornings or cozy afternoons. Soft, buttery, and lightly crisp on the outside, they’re a delightful twist on a classic scone.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cut into cubes
• 3/4 cup milk
• 2 egg yolks (reserve 1 egg white for brushing)
• 1/4 cup mini chocolate chips
• 1/4 cup candy cane crunch (optional; use crushed candy canes)
• 1/2 cup powdered sugar
• 1 tablespoon milk (for glaze)
• 1/3 cup candy cane crunch (optional; for garnish)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Step 3: Add the cold butter cubes to the flour mixture and toss to coat. Using a pastry cutter or two knives, cut the butter into the flour until the pieces are pea-sized.
4. Step 4: Stir in the mini chocolate chips until evenly distributed.
5. Step 5: In a small bowl, whisk the milk and egg yolks together. Pour the mixture into the flour mixture and gently stir with a fork until a soft dough just forms.
6. Step 6: Fold in the crushed candy cane pieces, mixing gently to incorporate without overworking the dough.
7. Step 7: Lightly knead the dough with your hands until all dry ingredients are absorbed and the dough forms a moist, shaggy ball—avoid over-kneading.
8. Step 8: On a floured surface, pat the dough into an 8-inch circle. Use a 3-inch round cutter to cut out rounds and place them on the prepared baking sheet. Alternatively, pat the dough into a 6-8 inch circle about 1 inch thick, then cut into 8 wedges and separate slightly on the baking sheet.
9. Step 9: Brush the tops of the scones with the reserved egg white mixed with 1 teaspoon of water.
10. Step 10: Refrigerate the scones for 15 minutes to firm up before baking.
11. Step 11: Bake for 18 to 22 minutes, until the scones are golden brown and cooked through. Transfer to a cooling rack.
12. Step 12: To make the glaze, mix powdered sugar and 1 tablespoon milk until smooth. Drizzle over the cooled scones and sprinkle with additional crushed candy canes if desired.

Tips & Variations

• Use chilled butter and mix gently to keep the scones tender and flaky.
• For extra peppermint flavor, add a few drops of peppermint extract to the glaze.
• Substitute dark or white chocolate chips according to your preference.
• Crushing candy canes finely will help them blend better in the dough and glaze.

Storage

Store leftover scones in an airtight container at room temperature for up to two days. Reheat gently in a warm oven or microwave before serving to restore freshness. These scones are best enjoyed the same day they are baked for optimal texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these scones?

Yes, you can freeze unbaked scone dough or fully baked scones. Wrap them tightly and freeze for up to one month. Thaw before baking (if unbaked) or reheating (if baked).

Can I use regular peppermint candies instead of candy cane crunch?

Crushed regular peppermint candies can be used as a substitute; just make sure they are finely crushed so they mix evenly without creating large hard pieces.

Chocolate Chip Peppermint Scones Recipe

Print Recipe

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4.6 from 721 reviews

These Chocolate Chip Peppermint Scones are a festive and delightful treat combining the rich taste of mini chocolate chips with a refreshing peppermint crunch. Perfectly tender and flaky, these scones are brushed with egg white for a glossy finish and topped with a sweet peppermint glaze, making them an ideal breakfast or holiday snack.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones 1x
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Scone Batter

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cut into cubes
• 3/4 cups milk
• 2 egg yolks (reserve one egg white for brushing)
• 1/4 cup mini chocolate chips
• 1/4 cup candy cane crunch (optional – crushed candy canes)

Peppermint Glaze

• 1/2 cup powdered sugar
• 1 tablespoon milk
• 1/3 cup candy cane crunch (optional – crushed candy canes)

Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute all dry ingredients.
3. Incorporate Butter: Add the cold, cubed butter to the flour mixture and toss to coat. Using a pastry cutter or two knives, cut the butter into the flour until the mixture resembles pea-sized crumbs.
4. Add Chocolate Chips: Stir in the mini chocolate chips until evenly mixed throughout the flour and butter mixture.
5. Combine Wet Ingredients: In a small bowl, whisk together the milk and egg yolks until blended. Pour this wet mixture all at once into the dry ingredients.
6. Form the Dough: Gently stir with a fork to combine the wet and dry ingredients forming a soft dough. Fold in the crushed candy cane pieces just until incorporated. Using your hands, gently knead the dough until it comes together into a moist, shaggy ball, taking care not to overwork it.
7. Shape the Dough: On a lightly floured surface, pat the dough into an 8-inch circle. Use a 3-inch round cutter to cut the dough into rounds. Alternatively, you can pat the dough into a 6-8 inch circle about 1 inch thick, then cut into 8 wedges.
8. Prepare for Baking: Place the cut rounds or wedges onto the parchment-lined baking sheet, spacing them slightly apart. Brush the tops with a mixture of the reserved egg white beaten with 1 teaspoon water to give a glossy finish.
9. Chill: Refrigerate the shaped dough for 15 minutes to help the scones maintain their shape during baking.
10. Bake: Bake the scones in the preheated oven for 18 to 22 minutes until they are lightly golden brown and cooked through.
11. Cool: Remove the scones from the oven and transfer to a cooling rack to cool completely before glazing.
12. Make and Apply Glaze: Mix the powdered sugar and 1 tablespoon milk until smooth to form the peppermint glaze. Drizzle this glaze over the cooled scones and sprinkle with additional crushed candy canes for extra peppermint flavor.
13. Storage: Enjoy the scones fresh the same day for best texture and flavor. Store leftovers in a sealed container at room temperature for up to two days.

Notes

• Using cold butter is crucial to achieving flaky scones.
• Do not overwork the dough to keep the scones tender.
• Crushed candy canes add festive peppermint flavor and can be adjusted or omitted as desired.
• For a dairy-free version, substitute milk with a plant-based alternative and butter with vegan butter.
• Scones are best served fresh but can be reheated gently before serving.

Keywords: Chocolate chip scones, peppermint scones, holiday scones, festive baked goods, chocolate peppermint dessert