Dark Chocolate Peppermint Scones

Looking for a special breakfast for Valentine’s day?  How about dark chocolate peppermint scones?   You can make the scones today, freeze them, and bake them on Valentine’s day morning so there is minimal time involved in the morning.  I love scones and have used this basic recipe before when we have company.  I learned from Annie’s Eats you can freeze scones prior to baking and bake straight from the freezer, by adding just a few extra minutes to the bake time. Scones taste best when eaten warm from the oven.  To freeze,  I wrap the scones individually in plastic wrap prior to baking, and place them on a cookie sheet in the freezer.  Once the scones are frozen I place them in a plastic bag.  Bake directly from the freezer, removing plastic wrap first. 

Dark Chocolate Peppermint Scones

2 ½ cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
¼ teaspoon salt
1/3 cup butter, cut into pieces
2 eggs, beaten
¾ cup whipping cream
½ cup dark chocolate chips
about ½ cup peppermint candies, crushed
milk for brushing on scones
If baking all or any of the scones, preheat oven to 400F.
1.     In a bowl combine, flour, sugar, baking powder and salt. 
2.     Cut-in the butter using a pastry blender, 2 knives, or a fork until the mixture looks like course crumbs
3.     Make a well in the center of the flour mixture
4.     In another bowl, mix the eggs, whipping cream, and chocolate chips
5.     Add egg mixture the flour mixture, stir until moistened (don’t over mix)
6.     Turn dough out onto a lightly flour surface, knead lightly just about 10-12 times of folding and pressing the dough. 
7.     Roll the dough or pat it down into a circle (you can also place it in a cake pan for ease in shaping)
8.     If freezing for baking later – wrap scones individually and place on a cookie sheet in a freezer, when frozen place in a plastic bag. 
9.     If you are baking all or any of the scones immediately, brush on milk (I use a pastry brush) and sprinkle with about 1 teaspoon of crushed peppermint candy, then place on a cookie sheet (I do this after brushing on the milk and candy so it doesn’t burn and make a mess on my cookie sheet.)
10.  Bake for 15-17 minutes, until scones are brown on the bottom (add more time – about 2-3 minutes if baking from the freezer).  Serve warm
Lindsay Lou

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