Chocolate Mint Scones
Chocolate Mint Scones
2 c. all-purpose flour
1 Tbs. baking powder
1 Tbs. granulated sugar, plus more for topping
½ tsp. salt
1 stick cold butter, cut into small pieces
1 cup chopped chocolate mint candies
½ cup sweet cream (plus more for brushing tops)
2 eggs
Pre-heat the oven to 400° F. and place the cut-up butter in the freezer while you assemble the other ingredients. Having cold sour cream and eggs is essential the success of this recipe as well. In a large bowl, combine flour, baking powder, sugar and salt and whisk until well-blended. Add the pieces of butter and cut them in using a pastry cutter or two forks (a pastry cutter with hard blades instead of wire loops works better) until the mixture resembles coarse crumbs. Stir in the chopped mint candies. In a separate container, whisk together sour cream and eggs, then pour into the flour and butter mixture. Stir until the dough comes together in a loose ball, then turn out onto the counter top and knead gently to incorporate all the stray bits. Do not over-knead.
Roll or pat the dough into an 8” circle and divide into eight wedges with a sharp knife or a rotary pizza cutter. Place the wedges slightly separate from each other on a baking sheet lined with parchment, or on a 12” pizza pan coated with cooking spray. Brush the tops lightly with cream and sprinkle with granulated sugar. Place immediately in the oven and bake for 15-18 minutes or until golden brown. If it’s hot in the kitchen, place the scones on their pan in the refrigerator for 10 to 15 minutes before baking to prevent them from spreading out too much. This step isn’t necessary if your dough remains chilled.
These scones are lightly sweet and not at all heavy, but you might want to dress them up with a little drizzle of chocolate icing or melted candies. I put 2 tablespoons each of powdered sugar and cocoa powder into a Pyrex pitcher with teaspoon or two of milk and a tablespoon of chopped candies, and popped it in the microwave for 10-15 seconds. A quick stir with a fork and it was ready to drizzle. You put the melted cholcoate in a small baggie and clip one corner to make a quick piping bag, too, which is what I did for these photos.
2 c. all-purpose flour
1 Tbs. baking powder
1 Tbs. granulated sugar, plus more for topping
½ tsp. salt
1 stick cold butter, cut into small pieces
1 cup chopped chocolate mint candies
½ cup sweet cream (plus more for brushing tops)
2 eggs
Pre-heat the oven to 400° F. and place the cut-up butter in the freezer while you assemble the other ingredients. Having cold sour cream and eggs is essential the success of this recipe as well. In a large bowl, combine flour, baking powder, sugar and salt and whisk until well-blended. Add the pieces of butter and cut them in using a pastry cutter or two forks (a pastry cutter with hard blades instead of wire loops works better) until the mixture resembles coarse crumbs. Stir in the chopped mint candies. In a separate container, whisk together sour cream and eggs, then pour into the flour and butter mixture. Stir until the dough comes together in a loose ball, then turn out onto the counter top and knead gently to incorporate all the stray bits. Do not over-knead.
Roll or pat the dough into an 8” circle and divide into eight wedges with a sharp knife or a rotary pizza cutter. Place the wedges slightly separate from each other on a baking sheet lined with parchment, or on a 12” pizza pan coated with cooking spray. Brush the tops lightly with cream and sprinkle with granulated sugar. Place immediately in the oven and bake for 15-18 minutes or until golden brown. If it’s hot in the kitchen, place the scones on their pan in the refrigerator for 10 to 15 minutes before baking to prevent them from spreading out too much. This step isn’t necessary if your dough remains chilled.
These scones are lightly sweet and not at all heavy, but you might want to dress them up with a little drizzle of chocolate icing or melted candies. I put 2 tablespoons each of powdered sugar and cocoa powder into a Pyrex pitcher with teaspoon or two of milk and a tablespoon of chopped candies, and popped it in the microwave for 10-15 seconds. A quick stir with a fork and it was ready to drizzle. You put the melted cholcoate in a small baggie and clip one corner to make a quick piping bag, too, which is what I did for these photos.
