Ingredients for Chocolate Peppermint Scones
- All Purpose Flour
- Whole Wheat Pastry Flour
- Baking Cocoa
- Brown Sugar
- 2 teaspoons baking powder
- Baking Soda
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- Vanilla Yogurt
- 1/2 cup buttermilk
- 1 large egg
- 1 teaspoon peppermint extract
- 1 cup semi-sweet chocolate chips
- Coarse Sugar
- Bittersweet Chocolate
- Peppermint Candy
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How to Make Chocolate Peppermint Scones
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 3 cups flour, 1/2 cup granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- Cut in 1/2 cup cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 1/2 cup plain yogurt, 1/2 cup buttermilk, 1 large egg, and 1 teaspoon peppermint extract.
- Add the wet ingredients to the dry ingredients and stir gently just until the dough comes together. Do not overmix.
- Stir in 1 cup semi-sweet chocolate chips.
- Turn the dough out onto a lightly floured surface and gently knead 10 times.
- Divide the dough in half.
- Transfer each half to a prepared baking sheet.
- Pat each half into a 6-inch circle.
- Cut each circle into 6 wedges, but do not separate the wedges completely.
- Sprinkle the tops with 1 tablespoon granulated sugar.
- Bake for 18-20 minutes, or until the scones are puffed and golden brown.
- Remove from the oven and let cool slightly on the baking sheet.
- Drizzle with melted semi-sweet chocolate and sprinkle with crushed peppermint candies.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
75g
Fat
40g
Carbs
14g
