Chocolate Peppermint Scones: A Holiday Baking Delight

The scent of peppermint always transports me back to childhood Christmases. I remember vividly the excitement of unwrapping candy canes from the tree, their sharp, cool flavor a delightful contrast to the warmth of the fireplace. These Chocolate Peppermint Scones capture that same magical feeling. The deep, rich cocoa, the refreshing peppermint, and the bursts of melted chocolate create a symphony of flavors that’s both comforting and festive. It’s like Christmas in every bite.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: 40 minutes
• Servings: 12
• Yield: 12 scones
• Dietary Type: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 cup baking cocoa
• 1/2 cup packed brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 cup cold butter
• 3/4 cup vanilla yogurt
• 1/2 cup buttermilk
• 1 egg
• 1 teaspoon peppermint extract
• 1 cup 60% cacao bittersweet chocolate chips
• 1 tablespoon coarse sugar
• 2 ounces bittersweet chocolate, melted
• 1/4 cup crushed peppermint candy

Equipment Needed

• Large mixing bowl
• Small mixing bowl
• Whisk
• Pastry blender or fork
• Measuring cups and spoons
• Baking sheet
• Wire rack

Instructions

1. Preheat your oven to 400°F (200°C). Prepare your baking sheet by lightly greasing it.
2. In a large bowl, combine the all-purpose flour, whole wheat pastry flour, baking cocoa, brown sugar, baking powder, and baking soda. Whisk together until all ingredients are fully incorporated.
3. Cut in the cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. It’s crucial to keep the butter cold to ensure a tender, flaky scone. Don’t overwork the butter; you want small pieces, not a completely smooth mixture.
4. In a separate, small bowl, whisk together the vanilla yogurt, buttermilk, egg, and peppermint extract. The vanilla yogurt adds a subtle sweetness and moisture, while the buttermilk provides a tangy flavor that complements the richness of the chocolate and peppermint.
5. Add the wet ingredients (yogurt mixture) to the dry ingredients (flour mixture) and stir just until moistened. Be careful not to overmix the dough, as this can lead to tough scones. A few streaks of flour are perfectly fine.
6. Stir in the bittersweet chocolate chips. Ensure they are evenly distributed throughout the dough. These chocolate chips will melt beautifully during baking, creating pockets of decadent flavor.
7. Turn the dough out onto a lightly floured surface. Gently knead the dough about 10 times. This helps to bring the dough together without developing too much gluten.
8. Divide the dough in half. Transfer each portion to the prepared, greased baking sheet.
9. Pat each dough portion into a 6-inch circle. The circles should be relatively uniform in thickness for even baking.
10. Cut each circle into six wedges, but do not separate the wedges from each other. This creates the classic scone shape and allows for easy separation after baking.
11. Sprinkle the tops of the scones evenly with coarse sugar. This adds a delightful crunch and a touch of sweetness.
12. Bake at 400°F (200°C) for 18-20 minutes, or until the scones are puffed and the tops are cracked. The exact baking time may vary depending on your oven, so keep a close eye on them.
13. Remove the scones from the oven and transfer them to a wire rack to cool slightly. Allowing them to cool slightly prevents them from becoming soggy.
14. While the scones are cooling, melt the bittersweet chocolate. You can do this in a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth.
15. Drizzle the melted chocolate over the cooled scones.
16. Sprinkle the melted chocolate with crushed peppermint candy. The peppermint candy adds a festive touch and a burst of refreshing flavor.
17. Serve warm.

Expert Tips & Tricks

• For extra fluffy scones, ensure that your baking powder and baking soda are fresh. Test them by adding a small amount to hot water; they should bubble vigorously.
• If you don’t have whole wheat pastry flour, you can substitute it with more all-purpose flour. However, the whole wheat pastry flour adds a slightly nutty flavor and a more tender crumb.
• To prevent the scones from spreading too much during baking, chill the dough for 15-20 minutes before shaping and baking.
• For a richer flavor, try using dark chocolate chips instead of bittersweet chocolate chips.
• If you want to make these scones ahead of time, you can prepare the dough, shape it, and freeze it before baking. When ready to bake, simply thaw the scones slightly and bake as directed, adding a few extra minutes to the baking time.

Serving & Storage Suggestions

Serve these Chocolate Peppermint Scones warm for the best flavor and texture. They are delicious on their own or with a dollop of whipped cream or a scoop of vanilla ice cream. These scones pair perfectly with a cup of hot chocolate, coffee, or tea.

Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones in a freezer-safe bag for up to 2 months. To reheat, simply warm them in the oven at 350°F (175°C) for about 5-10 minutes, or microwave them for a few seconds.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	295.7 kcal	N/A
Calories from Fat	123 g	42%
Total Fat	13.7 g	21%
Saturated Fat	8.2 g	40%
Cholesterol	38.2 mg	12%
Sodium	262 mg	10%
Total Carbohydrate	42 g	14%
Dietary Fiber	3.1 g	12%
Sugars	19 g	75%
Protein	5.6 g	11%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free all-purpose flour blend and ensure your baking powder is gluten-free.
• Dairy-Free: Substitute the vanilla yogurt and buttermilk with dairy-free alternatives, such as coconut yogurt and almond milk. Use a dairy-free butter substitute.
• Peppermint Extract Alternative: If you don’t have peppermint extract, you can use peppermint oil, but use it sparingly as it is much more potent.
• Chocolate Variety: Experiment with different types of chocolate chips, such as white chocolate or milk chocolate, for a unique flavor twist.
• Citrus Zest: Add a tablespoon of orange or lemon zest to the dough for a bright, citrusy flavor that complements the chocolate and peppermint.

FAQs (Frequently Asked Questions)

Q: Can I use regular yogurt instead of vanilla yogurt?
A: Yes, you can use plain yogurt. You may want to add an extra teaspoon of vanilla extract to compensate for the lost vanilla flavor.

Q: Can I make these scones without whole wheat pastry flour?
A: Absolutely. You can substitute the whole wheat pastry flour with an equal amount of all-purpose flour.

Q: How do I prevent the chocolate from burning while melting it?
A: Melt the chocolate in a double boiler or in the microwave in short intervals (30 seconds), stirring frequently to prevent burning.

Q: Can I freeze the scone dough before baking?
A: Yes, you can freeze the dough. Shape the scones and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.

Q: Why are my scones not rising properly?
A: Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the dough, as this can develop too much gluten, which inhibits rising.

Final Thoughts

These Chocolate Peppermint Scones are a delightful treat to enjoy during the holiday season or any time you’re craving a comforting and festive pastry. The combination of rich chocolate, refreshing peppermint, and a tender, crumbly texture is simply irresistible. I encourage you to try this recipe and share your creations with friends and family. Pair them with a steaming mug of hot chocolate and enjoy the magic of the season! Let me know what you think and if you’ve made any fun variations of your own!