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Peppermint Chocolate Chip Scones
Serves 8 |
Perfect for a holiday breakfast or dessert.
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Ingredients:
| For the Scones: |
| 2 cups flour |
| 1/2 teaspoon salt |
| 2 tablespoons sugar |
| 1 tablespoon baking powder |
| 6 tablespoons butter, cut into cubes |
| 1/4 cup mini chocolate chips |
| 3/4 cups milk |
| 2 egg yolks |
| 1/4 cup crushed candy canes |
| Egg wash, 1 egg and 1 tablespoon water |
| For the Peppermint Glaze: |
| 1/2 cup powdered sugar |
| 1 tablespoon milk |
| 1/3 cup crushed candy canes |
Directions:
- Line a baking sheet with parchment paper.
- Whisk together the flour, salt, sugar, and baking powder in a large mixing bowl. Add in the butter cubes. Use a pastry cutter to cut the butter into the flour until the butter is in pea-sized pieces. Then stir in the mini chocolate chips.
- Stir together the milk and egg yolks in a small bowl. Pour this mixture into the flour mixture. Gently stir with a fork to form a soft dough. Then add in the crushed candy canes. Gently mix until just incorporated.
- Lightly flour a working surface and gently knead the dough. Press the dough into an 8-inch circle. Use a 3-inch round cutter to cut out 8 pieces.
- Arrange the pieces on the baking sheet. Brush the tops with the egg wash.
- Place the baking sheet into the refrigerator to chill for 15 minutes.
- Preheat the oven to 400°F.
- Remove the baking sheet from the refrigerator and place it into the oven to bake for 18-22 minutes, until the scones are nicely browned. Remove from the oven and place the scones on a cooling rack.
- Add the powdered sugar and milk to a mixing bowl. Stir until smooth.
- Drizzle the glaze over the scones. Then sprinkle with crushed candy canes. Enjoy!
| Cooking Method: | Bake |
| Course: | Dessert |
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