I’m coming in under the wire with a holiday post for these chocolate chip peppermint scones. Looking at my home page, I realized that I’ve shared far too many salads in the past couple of months that it was time to add a bit of butter and heavy cream to the line-up (and yes, if I’m making scones, I’m making them with enough butter and heavy cream to make them worth while!)
So it’s with these scones that I wish everyone a wonderful holiday and safe travels. M and I are headed back to Illinois for a week and we couldn’t be more excited to spend time with friends and family (we’re crossing our fingers that the weather is nice to us in Chicago on Wednesday!)
I also wanted to mention (and I’ll get more into details after the first of the year), that the site went under a bit of a ‘winter cleaning’ (that’s a thing, right?) I updated the design (thanks to Melissa, aka the design half of Wooden Spoons Kitchen) and spent more hours than I care to count getting the seasonal and bulk bin area back up and running (I let it go into complete disarray.) I’m also piecing together what I think is going to be an awesome January ‘campaign’ for eating naturally (and skipping the ‘diets’ and ‘health foods’.) But, that is for after the holidays because right now, it’s scone time!Print
- 1 1/4 cup unbleached all purpose flour
- 1 cup whole wheat pastry flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, cold and cut into cubes
- 1 1/4 cup dark chocolate chips
- 1/4 cup crushed candy canes or peppermints
- 1/3 cup maple syrup
- 1/4 cup + 2 tablespoons heavy cream
- 1 large egg
- 1/2 teaspoon peppermint extract
- Egg Wash
- 1 large egg
- 1 tablespoon heavy cream
- Preheat oven to 400˚.
- In a large bowl, whisk together flours baking powder, and salt. With your hands or a pastry blender, cut the butter into the flour mixture. Flour mixture should be in pea size pieces.
- Stir in the chocolate chips and crushed peppermint.
- In a separate bowl, whisk together the mample syrup, heavy cream, egg, and peppermint extract. Pour into dry ingredients and stir until just coming together.
- Scoop dough onto a well floured surface and pat into a rectangle (roughly 8″ x 6″). Cut in half, then cut each of the sides in half and finally, cut the remaining 4 pieces in half, on the diagonal to create triangles. Place on a sheet tray covered with parchment paper.
- Whisk together egg and heavy cream then brush over scones. Bake for 20-24 minutes until scones are golden and firm. Remove from oven, sprinkle with extra crushed peppermint/candy cane and let cool before eating.