Peppermint Scones

The.Aubergine.Chef's picture

Dec. 24, 2013

Customize this recipe by using your favorite chocolate candy bar in place of chocolate chips


For dry ingredients
All purpose flour
Cocoa powder 1 Ounce
Granulated sugar 2 2/3 Ounce
Baking powder 9 Gram
Salt 1/4 Teaspoon
For wet ingredients
Whole eggs 1
Vanilla extract 1 Teaspoon
Peppermint extract 1/4 Teaspoon (Optional)
Heavy cream 7 Ounce , divided (6 ounces + 1 ounce)
Other ingredients
Unsalted butter 4 Ounce , cold and cubed
Chocolate chips 4 Ounce
Peppermint candy 2 Ounce , crushed
Flour 2 Tablespoon (For dusting)



1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.


2. Using the paddle attachment of the stand mixer, sift together all the dry ingredients.

3. Add in the butter and mix on the lowest speed, until the mixture is coarse.

4. In a bowl, whisk together eggs, vanilla and peppermint extract and 6 ounces of heavy cream.

5. Slowly stir in the liquid to the flour mixture.

6. Add in the chocolate chips and mix until all the ingredients are incorporated.

7. On the flour surface gently knead the dough.

8. Divide the dough into 3 equal pieces and shape each into 4 inch disc. Divide each disc into 4 equal parts and place onto the prepared baking sheet.

9. Brush each scones with remaining heavy cream.

10. Bake in the oven for 15 minutes.


11. Remove the scones from the oven and sprinkle with peppermint candies.


12. Serve the scones for dessert.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 320Calories from Fat 148

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 140 mg5.83%

Total Carbohydrates 39 g13%

Dietary Fiber 1 g4%

Sugars 12 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet