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Chocolate Chip Peppermint Scones 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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/chocolate-chip-peppermint-scones-recipe/