Prep 20 mins
Cook 20 mins
An award winning recipe from Taste of Home magazine. Perfect for the holidays!
- 473.18 ml all-purpose flour
- 118.29 ml whole wheat pastry flour
- 118.29 ml baking cocoa
- 118.29 ml packed brown sugar
- 9.85 ml baking powder
- 4.92 ml baking soda
- 118.29 ml cold butter
- 177.44 ml vanilla yogurt
- 118.29 ml buttermilk
- 1 egg
- 4.92 ml peppermint extract
- 236.59 ml 60% cacao bittersweet chocolate chips
- 14.79 ml coarse sugar
- 56.69 g bittersweet chocolate, melted
- 59.14 ml crushed peppermint candy
- 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.
I just LOVE peppermint so had to try this one. WOW! it is wonderful. I did have to add more milk as mine was dry but turned out great. Used my scone pan and got eight very big scones. It is rich but moist and love the bits of chocolate inside. Didn't put the melted choc. on top but would be more decadent if I had. Will do that next time.
This scone recipe is like a rich, moist chocolate cake and wow does the mild peppermint set the chocolate off to it's very best. This just might become a Christmas staple at my house. It takes a little longer than your average scones but these aren't average (I'm having mine for dessert tonight). Pure YUM here.
Let me start by saying "I liked them better cool than warm." But may be by the time they were cooled off, I had gotten my head around the fact that though they look like cake, they are really scones and should be a little less sweet. Also, when cold, the sweetness of the chocolate chips stands out more than when it was all warm. That said, warm or cold, they were a big hit with my family. A change I made was to use sour cream instead of yogurt because that's what I had and I skipped the sugar on top. (Though, come to think of it, that may have fueled my it's-not-sweet-enough minor complaint.) Thank you! Reviewed for the Comfort Cafe Event.