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)
- 1 reserved egg white mixed with 1 teaspoon water
Egg Wash
Instructions
- Preheat Oven and Prepare Sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking.
- 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.
- 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.
- Add Chocolate Chips: Stir in the mini chocolate chips ensuring they are evenly distributed within the flour and butter mixture.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chill Before Baking: Refrigerate the shaped dough or cut scones for 15 minutes to help them hold their shape while baking.
- Bake: Bake in the preheated oven for 18 to 22 minutes until the scones are golden brown and cooked through.
- Cool: Remove the scones from the oven and transfer to a cooling rack to cool completely before glazing.
- Prepare Peppermint Glaze: In a small bowl, mix powdered sugar and milk until smooth and drizzleable.
- 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.
- 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
