Servings: 8 scones
Prep time: 50 minutes
Cook time: 20 minutes
Nancy’s note: I’ve always liked the combination of mint and chocolate, especially around the holidays. So, I thought these scones would be fun to try. I used Andes chocolate mints instead of chocolate chips for more mint flavor, but you can use whatever chocolate you like or have on hand. Thin mint cookies or mint Oreo cookies would also work well. I didn’t use food coloring in the scones pictured. If you want them to look more minty, whisk in three drops of green food coloring with the mint extract.
You can find my other scone recipes at the following links:
2 cups flour, plus more for dusting
2 tbsp sugar
1 tbsp baking powder
1 ½ sticks unsalted butter, cut into small pieces
½ cup heavy cream
1 tsp mint extract
1 cup chopped Andes chocolate mints
Add the flour, sugar, and baking powder to the bowl of a stand mixer, and mix together on a low speed. Add the butter pieces, and mix until they are the size of small peas.
In a separate bowl, whisk the eggs, cream, and mint extract together. Add this to the mixing bowl, and mix all the ingredients until combined. Then, add in the chopped chocolate mints. Mix until the dough forms a ball, and stop. You don’t want to over mix the dough.
Turn the dough out onto a floured surface, and shape it into a ¾-inch thick disc. Wrap the disc in plastic wrap, and put it in the freezer to set for 30 minutes (or you can put it in the fridge for 1 hour). After the dough has set, cut it into 8 wedges.
Bake scones for 18 to 20 minutes at 350 degrees.
The dough wedges keep really well in the freezer—wrap each scone in plastic wrap and store in a freezer bag. Just be sure to thaw the scones in the fridge before you bake them.