These Dark Chocolate Peppermint Scones are topped with peppermint icing and crushed candy cane.
Have you noticed a recipe theme this Christmas?
So far I have shared 4 new cranberry recipes and today will be the second peppermint recipe (with a third one coming this weekend!) to be added to the blog this season.
I wanted to make these Dark Chocolate Peppermint Scones extra special for Christmas, so I decided to use a small biscuit cutter so that they would look like little cakes.
But my favorite part is the icing and crushed candy canes on top!
These bite-size Dark Chocolate Peppermint Scones look like a dessert, but since they are a scone you can totally get away with eating them for breakfast and brunch!
Dark Chocolate Peppermint Scones
These Dark Chocolate Peppermint Scones are topped with peppermint icing and crushed candy cane.
- Prep Time: 30 minutes + chill time
- Cook Time: 15 minutes
- Total Time: 45 minutes
Ingredients
- 2 & 3/4 Cups Flour + Extra for Stickiness
- 1/2 Cup Unsweetened Cocoa Powder
- 1/4 Cup Sugar
- 2 Teaspoons Baking Powder
- 1 Pinch Salt
- 1/2 Cup of Cold Butter
- ½ Cup Half & Half
- ½ Cup + 3 Tablespoons French Vanilla Creamer
- 1 Teaspoon Peppermint Extract
- 2 Tablespoons French Vanilla Creamer, optional
Icing
- 2–3 Tablespoons French Vanilla Creamer
- 1 Dash Peppermint Extract
- 1 Cup Powdered Sugar
- 1–2 Candy Canes, crushed
Instructions
- First, preheat your oven to 400° degrees Fahrenheit and line a baking sheet with parchment paper. *(1)
- In a bowl sift all of the dry ingredients. 2 & 3/4 cups flour, 1/2 cup cocoa powder, 1/4 cup sugar, 2 teaspoons baking powder, and 1 pinch of salt.
- Use your hands (or cheese grater) to crumble 1/2 cup of butter into the dry ingredients. *(2)
- Then stir the butter crumbles into the dry ingredients.
- Next, make a well in the center of the dry ingredients and pour the 1/2 cup of half & half, ½ cup + 3 tablespoons French vanilla creamer, and 1 teaspoon peppermint extract.
- Stir until combined and then form the dough into a ball.*(3)
- Flatten with your hands and fold the dough in half. Repeat this process 3-4 more times to create layers.
- Freezing/Baking Note. *(4)
- Roll the dough out so that it is 2-3 inches tall then use a biscuit cutter to cut the dough into scones.*(5-6)
- Place the scones on a baking sheet lined with parchment paper and brush the top of each scone with French vanilla creamer.
- Place the scones in your preheated oven and bake your scones for 12-17 minutes.
- Let cool slightly and then top them with peppermint icing created by mixing 2-3 tablespoons of French vanilla creamer, 1 dash peppermint extract, and 1 cup powdered sugar to your desired thickness. *(7)
- Before the icing hardens, sprinkle crushed candy cane on top of each scone.
- Keep your Dark Chocolate Peppermint Scones stored in a loosely sealed container for up to one week. *(8)
Notes
- If you plan on freezing the dough before baking hold off on preheating your oven.
- You want the butter crumbles to be somewhat small, about the size of large peas and dispersed throughout the dry ingredients.
- Make sure that you don’t over mix, simply make sure that all of the ingredients are evenly combined to make a dough.
- You can go ahead and shape/bake your scones if you are in a hurry, but I like to place my scone dough in the freezer for 30-45 minutes (covered in plastic wrap) so that the butter gets nice and cold. That way when the scones bake there will be pockets of butter in your scones!
- Be sure to cut the scones close together so that there isn’t any waste. You can add the scraps back together to make more scones, but they won’t be as pretty as the original set.
- Alternatively, you can split the scone dough in half, place both halves on a floured surface, and using your hands (with a little extra flour) shape the dough into round disks about 2-3 inches thick. Then use a knife to cut the dough into triangles. 2 dough disks make 12 scones. 4 dough disks make 24 mini scones.
- For a thicker icing add more powdered sugar. For thinner add more vanilla creamer.
- When left in a sealed container the scones become too moist.
I hope you enjoy your Dark Chocolate Peppermint Scones!
Looking for more recipes? You can find many more dessert recipes by clicking here.
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What is your favorite peppermint dessert?
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With love, Giusti
In the past God spoke to our ancestors through the prophets at many times and in various ways, but in these last days he has spoken to us by his Son, whom he appointed heir of all things, and through whom also he made the universe.
Hebrews 1:1-2 NIV
