Chocolate Peppermint Scones
Transform your breakfast or tea time with these indulgent Chocolate Peppermint Scones—where rich cocoa merges with cool bursts of peppermint for a festive, bakery-worthy treat. Perfectly tender and flaky, these scones are studded with gooey mini chocolate chips and crunchy crushed peppermint candies, offering a delightful texture in every bite. Topped with a glistening peppermint glaze, they make a stunning addition to holiday mornings or any cozy winter gathering. Easy to prepare in just over 30 minutes, these scones pair beautifully with a steaming cup of cocoa or coffee. Whether you’re looking for a show-stopping breakfast or a decadent snack, these chocolate peppermint scones deliver on flavor, texture, and seasonal charm.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.33 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, cold and cubed
- 0.5 cup heavy cream
- 1 teaspoon peppermint extract
- 1 egg
- 0.5 cup mini chocolate chips
- 0.25 cup crushed peppermint candies
- 0.5 cup powdered sugar
- 2 tablespoons milk (for glaze)
- 0.25 teaspoon peppermint extract (for glaze)
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, peppermint extract, and egg until well combined.
Pour the wet ingredients into the dry ingredients and mix gently until the dough begins to come together. Be careful not to overmix.
Fold in the mini chocolate chips and crushed peppermint candies just until evenly distributed.
Turn the dough out onto a lightly floured surface and pat it into a circle about 1 inch thick and 8 inches in diameter.
Using a sharp knife or bench scraper, cut the dough into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 16-18 minutes, or until the scones are firm to the touch and the edges look set.
Allow the scones to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
While the scones are cooling, prepare the glaze by whisking together the powdered sugar, milk, and peppermint extract in a small bowl until smooth.
Drizzle the glaze over the cooled scones and let it set for a few minutes before serving.
Enjoy your Chocolate Peppermint Scones with a warm cup of cocoa or coffee!
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 213 mg | 9% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 27.6 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 172 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
