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Delicious Chocolate Chip Peppermint Scones Recipe

Chocolate Chip Peppermint Scones
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Delight in these festive Chocolate Chip Peppermint Scones, a perfect treat combining buttery, flaky scones studded with mini chocolate chips and crushed candy canes, finished with a sweet peppermint glaze. Ideal for holiday mornings or cozy afternoon tea.

Ingredients

Scale
  • 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 one 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
  • 1/3 cup candy cane crunch (optional, use crushed candy canes)
  • 1 reserved egg white mixed with 1 teaspoon water

Instructions

  1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute all leavening and flavor components.
  3. Add cold cubed butter to the flour mixture. Toss to coat and use a pastry cutter or two knives to cut the butter into pea-sized pieces throughout the flour.
  4. Stir in the mini chocolate chips ensuring they are evenly distributed within the flour and butter mixture.
  5. In a small bowl, lightly stir together the milk and egg yolks just until blended. Pour this mixture into the flour mixture all at once.
  6. Gently stir the wet and dry ingredients with a fork until a soft dough begins to form. Add the crushed candy cane pieces and fold in gently to incorporate without overmixing.
  7. Turn out the dough onto a lightly floured surface and gently knead until all dry ingredients are absorbed and the dough forms a moist, shaggy ball.
  8. Pat the dough into an 8-inch circle. Using a 3-inch round cutter, cut the dough into rounds and place them on the parchment-lined baking sheet.
  9. Brush the tops of the scones with the reserved egg white mixed with 1 teaspoon water.
  10. Refrigerate the shaped dough or cut scones for 15 minutes.
  11. Bake in the preheated oven for 18 to 22 minutes until the scones are golden brown and cooked through.
  12. Remove the scones from the oven and transfer to a cooling rack to cool completely before glazing.
  13. In a small bowl, mix powdered sugar and milk until smooth and drizzleable.
  14. Drizzle the cooled scones with the peppermint glaze and sprinkle with additional crushed candy cane pieces.
  15. Best enjoyed the same day, but leftovers can be stored in a sealed container at room temperature for up to two days.

Notes

  • Chill the dough before baking for better shape retention.
  • Adjust the amount of peppermint glaze to your taste.
  • Store leftovers in a sealed container to maintain freshness.

Nutrition

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

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