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Chocolate Peppermint Scones

Total Time

Prep: 25 min. Bake: 20 min.

Makes

1 dozen

Try my decadent scones as a breakfast or brunch treat or a snack served with coffee and mint tea. They're so festive for the holidays, decked out in red-and-white peppermint candy. —Shelly Platten, Amherst, Wisconsin
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Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup baking cocoa
  • 1/2 cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 cup cold butter, cubed
  • 3/4 cup vanilla yogurt
  • 1/2 cup buttermilk
  • 1 large egg, room temperature
  • 1 teaspoon peppermint extract
  • 1 cup 60% cacao bittersweet chocolate baking chips
  • 1 tablespoon coarse sugar
  • 2 ounces bittersweet chocolate, melted
  • 1/4 cup crushed peppermint candies

Directions

  1. In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the yogurt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips.
  2. Turn onto a floured surface; knead 10 times. Divide dough in half; transfer each portion to a greased baking sheet. Pat into a 6-in. circle. Cut into six wedges, but do not separate. Sprinkle with coarse sugar.
  3. Bake at 400° for 18-20 minutes or until puffed and tops are cracked. Remove to wire racks; cool slightly. Drizzle with melted chocolate and sprinkle with peppermint candies. Serve warm.

Nutrition Facts

1 each: 328 calories, 15g fat (9g saturated fat), 39mg cholesterol, 257mg sodium, 46g carbohydrate (23g sugars, 3g fiber), 6g protein.

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