Best Chocolate Peppermint Scones Recipes

CHOCOLATE PEPPERMINT SCONES

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the yogurt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips. , Turn onto a floured surface; knead 10 times. Divide dough in half; transfer each portion to a greased baking sheet. Pat into a 6-in. circle. Cut into six wedges, but do not separate. Sprinkle with coarse sugar. , Bake at 400° for 18-20 minutes or until puffed and tops are cracked. Remove to wire racks; cool slightly. Drizzle with melted chocolate and sprinkle with peppermint candies. Serve warm.

WHITE CHOCOLATE PEPPERMINT SCONES

Steps:

• Preheat oven to 400 degrees. Lightly spray a baking sheet with nonstick baking spray with flour.
• In a large bowl, sift together flour, 1/3 cup sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in white chocolate morsels and peppermint baking chips.
• In a small bowl, whisk together buttermilk, egg yolk, vanilla extract and peppermint extract. Add buttermilk mixture to flour mixture; mix until dough comes together in moist clumps. Gather dough into a ball and knead for 2 to 3 turns. Place on a lightly floured surface and pat to about 1/2-inch thickness.
• Using a 4-inch cutter, cut out dough (cut straight down, do not twist). Transfer to prepared baking sheet, spacing 1 inch apart.
• Whisk 1/4 cup water with 1 egg and brush over tops of scones. Lightly sprinkle scones with remaining tablespoon of sugar. Bake scones for 18 to 20 minutes, or until light golden brown. Serve with Candy Cane Cream, if desired.
• Candy Cane Cream:.
• In a medium bowl, beat cream and candy canes at medium speed with an electric mixer until medium peaks form. Garnish with mint leaf and crushed peppermint candies, if desired.

SANTA'S HAT PEPPERMINT SCONES WITH WHITE CHOCOLATE GANACHE

Steps:

• For the scone: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a bowl, combine the flour, crushed candy canes, sugar, baking power, salt and baking soda. Using 2 knives or a pastry blender, cut in the butter until the butter is in small pieces but still visible. Stir in the buttermilk. Knead lightly just until the dough holds together.
• Divide the dough into 2 pieces. Form each piece into a disc about 8 inches wide and 5/8 inch thick. Cut each disc into 6 wedges and place on the prepared pan. Bake until light golden, 20 to 25 minutes. Remove to a cooling rack and let cool completely.
• For the ganache: In a pot, bring the cream and corn syrup to a simmer, then remove from the heat. Add the white chocolate melts and peppermint oil and stir until completely melted. Transfer to a bowl if necessary for ease of dipping.
• Dip the scones in the ganache as desired, returning them to the parchment to collect any ganache that drips off. If decorating with sprinkles, sugar or candy, add them quickly before the ganache sets, decorating one at a time as each scone is dipped in the ganache.

CHOCOLATE PEPPERMINT SCONES

Steps:

• In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs.
• In a small bowl, whisk the yogurt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips.
• Turn onto a floured surface; knead 10 times.
• Divide dough in half; transfer each portion to a greased baking sheet.
• Pat into a 6-in. circle. Cut into six wedges, but do not separate.
• Sprinkle with sugar.
• Bake at 400° for 18-20 minutes or until puffed and tops are cracked.
• Remove to wire racks; cool slightly.
• Drizzle with melted chocolate and sprinkle with peppermint candies.
• Serve warm.

WHITE CHOCOLATE PEPPERMINT SCONES

Steps:

• In a large re-sealable bag, crush peppermint candy with a rolling pin or bottom of a cup. Set aside. To a large mixing bowl, add 1 ¾ cup flour, sugar, salt, and baking powder. Mix gently. Add softened butter. Mix with an electric mixer (using a beater blade) until dough forms small crumbs. Add egg and BAILEYS Coffee Creamer, mixing until combined. Fold in crushed peppermint candy. Dough will be sticky. Drop dough onto a nonstick surface (like a Silpat or parchment paper), add the remaining ¼ cup flour to dough, by gently working it in with your hands, kneading the dough slightly. Form dough into a 12inch x 4 inch rectangle. Cut dough horizontally in half, then make 5 vertical cuts. Cut each small rectangle into two triangles. You will now have 24 small triangles. Line a baking sheet with parchment paper. Place each small triangle on the parchment paper (using a spatula to gently transfer the dough). Bake in a 350 degree oven for about 30 minutes. Remove and cool completely. In a small bowl, whisk together the powdered sugar and BAILEYS Coffee Creamer until smooth. Spoon over each cooled scone and immediately sprinkle with crushed peppermint candy. Allow glaze to set, about 15 minutes. Store in an airtight container for up to 5 days. ENJOY!

CHOCOLATE PEPPERMINT SCONES RECIPE - (4/5)

Steps:

• * In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the yogurt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips. * Turn onto a floured surface; knead 10 times. Divide dough in half; transfer each portion to a greased baking sheet. Pat into a 6-in. circle. Cut into six wedges, but do not separate. Sprinkle with sugar. * Bake at 400° for 18-20 minutes or until puffed and tops are cracked. Remove to wire racks; cool slightly. Drizzle with melted chocolate and sprinkle with peppermint candies. Serve warm. Yield: 1 dozen.

CHOCOLATE CHIP PEPPERMINT SCONES

Steps:

• Preheat oven to 375 degrees F.
• In a large mixing bowl, stir together flour sugar, baking powder, and salt until well combined.
• Add 1 cup whipping cream to the mixture, stirring just until ingredients are moistened. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Pat dough out to about 1 1/4 inch thickness. Cut out into assorted shapes.
• Place scones 1 inch apart on foil-lined baking sheets that have been sprayed with non-stick cooking spray.
• Brush each scone with the remaining 2 tablespoons whipping cream and sprinkle with crushed peppermint candy.
• Bake 15 to 20 minutes or until very lightly browned.