Dark Chocolate Peppermint Scones | Naturally Ella

Chocolate Chip Peppermint Scones

  • Author: Erin Alderson
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 8 large or 12 small 1x



  • Scones
  • 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


  1. Preheat oven to 400˚.
  2. 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.
  3. Stir in the chocolate chips and crushed peppermint.
  4. 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.
  5. 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.
  6. 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.