Chocolate Peppermint Scones |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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. âShelly Platten, Amherst, Wisconsin Ingredients:
2 cups king arthur unbleached 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 (6 ounces) vanilla yogurt |
1/2 cup buttermilk |
1 egg |
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. Yield: 1 dozen.
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