Chocolate Chip Peppermint Scones Recipe

ByMariam Harutyunyan
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Introduction

These Chocolate Chip Peppermint Scones are a delightful twist on a classic favorite, combining rich chocolate with refreshing peppermint. They’re perfect for holiday mornings or a cozy afternoon treat.

Two round, crumbly scones sit on a white plate, each with three main layers: a pale yellow dough base with soft texture, dotted with red bits and small dark chocolate chips throughout, topped with a thin, glossy white icing that drips slightly down the sides and scattered crushed red candy pieces on top. The plate rests on a red cloth with white plaid lines, set against a white marbled surface. Next to the plate is a white mug with red reindeer and snowflake patterns filled with black coffee, with some green pine branches blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, cut into cubes
  • 3/4 cup milk
  • 2 egg yolks (reserve one egg white for brushing)
  • 1/4 cup mini chocolate chips
  • 1/4 cup candy cane crunch (optional, crushed candy canes)
  • 1/2 cup powdered sugar
  • 1 tablespoon milk (for glaze)
  • 1/3 cup candy cane crunch (optional, for topping)

Instructions

  1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  3. Step 3: Add cold cubed butter to the flour mixture, tossing to coat. Use a pastry cutter or two knives to cut the butter into pea-sized pieces.
  4. Step 4: Stir in the mini chocolate chips until evenly distributed.
  5. Step 5: In a small bowl, gently whisk together milk and egg yolks. Pour this mixture into the dry ingredients and stir with a fork until a soft dough forms.
  6. Step 6: Gently fold in the crushed candy cane pieces, being careful not to over mix.
  7. Step 7: Turn the dough onto a lightly floured surface and knead gently until it comes together into a moist, shaggy ball. Avoid over kneading.
  8. Step 8: Pat the dough into an 8-inch circle. Use a 3-inch round cutter to cut out rounds, then place them on the prepared baking sheet. Alternatively, pat dough into a 6-8 inch circle about 1 inch thick, cut into 8 wedges, and slightly separate them on the sheet.
  9. Step 9: Brush the tops with the reserved egg white mixed with 1 teaspoon water.
  10. Step 10: Refrigerate the dough for 15 minutes before baking.
  11. Step 11: Bake for 18 to 22 minutes, or until the scones are golden brown. Transfer to a cooling rack.
  12. Step 12: For the glaze, mix powdered sugar with 1 tablespoon milk until smooth. Drizzle over cooled scones and sprinkle with additional crushed candy canes if desired.

Tips & Variations

  • For a dairy-free version, substitute the milk with almond or oat milk and use a vegan butter alternative.
  • Replace candy cane crunch with peppermint extract if you prefer a more subtle peppermint flavor without the crunch.
  • Use white chocolate chips instead of mini chocolate chips for a sweeter twist.
  • Chill the dough longer for firmer scones that hold their shape better.

Storage

Store leftover scones in an airtight container at room temperature for up to two days. To reheat, warm them in an oven at 300°F (150°C) for 5-7 minutes. Freshly baked scones are best enjoyed the same day.

How to Serve

The image shows six round scones placed on a black wire cooling rack over a red cloth with white stripes. Each scone has one thick, golden-brown baked layer with visible chunks of red (peppermint) and dark (chocolate chip) pieces inside. The scones are topped with a rough drizzle of white icing and sprinkled with small crushed red and white peppermint candy pieces. The texture looks crumbly and soft with a slightly crisp exterior. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these scones ahead of time?

Yes, you can prepare the dough and keep it refrigerated for up to 24 hours before baking. This can help develop flavor and allows for more convenient baking.

Can I freeze these scones?

Yes, scones freeze well. Wrap them individually in plastic wrap and place in a freezer bag. Thaw at room temperature or warm in the oven before serving.

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Chocolate Chip Peppermint Scones Recipe

★★★★★

4.8 from 142 reviews
  • Author: Mariam
  • Total Time: 35 minutes
  • Yield: 8 scones 1x
Print Recipe

Description

Delight in these festive Chocolate Chip Peppermint Scones, a perfect treat combining buttery, flaky scones studded with mini chocolate chips and crushed candy canes, finished with a sweet peppermint glaze. Ideal for holiday mornings or cozy afternoon tea.

Ingredients

Scale

Scone Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter, cut into cubes
  • 3/4 cup milk
  • 2 egg yolks (reserve one egg white for brushing)
  • 1/4 cup mini chocolate chips
  • 1/4 cup candy cane crunch (optional, use crushed candy canes)

Peppermint Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon milk
  • 1/3 cup candy cane crunch (optional, use crushed candy canes)

    • Egg Wash

    • 1 reserved egg white mixed with 1 teaspoon water

Instructions

  1. Preheat Oven and Prepare Sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute all leavening and flavor components.
  3. Cut in Butter: Add cold cubed butter to the flour mixture. Toss to coat and use a pastry cutter or two knives to cut the butter into pea-sized pieces throughout the flour. This creates a flaky texture in the scones.
  4. Add Chocolate Chips: Stir in the mini chocolate chips ensuring they are evenly distributed within the flour and butter mixture.
  5. Mix Wet Ingredients: In a small bowl, lightly stir together the milk and egg yolks just until blended. Pour this mixture into the flour mixture all at once.
  6. Combine Wet and Dry: Gently stir the wet and dry ingredients with a fork until a soft dough begins to form. Add the crushed candy cane pieces and fold in gently to incorporate without overmixing.
  7. Knead the Dough: Turn out the dough onto a lightly floured surface and gently knead until all dry ingredients are absorbed and the dough forms a moist, shaggy ball. Avoid over kneading to keep scones tender.
  8. Shape and Cut Scones: Pat the dough into an 8-inch circle. Using a 3-inch round cutter, cut the dough into rounds and place them on the parchment-lined baking sheet. Alternatively, place the dough directly on the sheet, pat into a 1-inch thick circle (6 to 8 inches diameter), cut into 8 wedges and slightly separate them.
  9. Brush with Egg Wash: Brush the tops of the scones with the reserved egg white mixed with 1 teaspoon water to promote browning and a shiny finish.
  10. Chill Before Baking: Refrigerate the shaped dough or cut scones for 15 minutes to help them hold their shape while baking.
  11. Bake: Bake in the preheated oven for 18 to 22 minutes until the scones are golden brown and cooked through.
  12. Cool: Remove the scones from the oven and transfer to a cooling rack to cool completely before glazing.
  13. Prepare Peppermint Glaze: In a small bowl, mix powdered sugar and milk until smooth and drizzleable.
  14. Glaze and Garnish: Drizzle the cooled scones with the peppermint glaze and sprinkle with additional crushed candy cane pieces for extra peppermint flavor and festive appearance.
  15. Storage: Best enjoyed the same day, but leftovers can be stored in a sealed container at room temperature for up to two days.

Notes

  • Use cold butter for flaky scones.
  • Do not over-knead the dough to keep scones tender and light.
  • The candy cane crunch is optional but adds festive peppermint flavor and texture.
  • Chilling the dough before baking helps the scones hold their shape and improves texture.
  • Store leftovers in a sealed container for up to 2 days; reheat lightly before serving for best taste.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: chocolate chip scones, peppermint scones, holiday scones, festive breakfast, baked scones, peppermint glaze

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