CHOCOLATE PEPPERMINT SCONES
Make and share this Chocolate Peppermint Scones recipe from Food.com.
Provided by januarybride
Categories Scones
Time 40m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 15
Steps:
- 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.
CHOCOLATE PEPPERMINT SCONES
Try my decadent scones as a breakfast or brunch treat or a snack served with coffee and mint tea. They're so festive for the holidays, decked out in red-and-white peppermint candy. -Shelly Platten, Amherst, Wisconsin
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- 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 coarse 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.
Nutrition Facts : Calories 328 calories, Fat 15g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 257mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 3g fiber), Protein 6g protein.
SANTA'S HAT PEPPERMINT SCONES WITH WHITE CHOCOLATE GANACHE
Decorated for the holidays, these scones make a festive treat.
Provided by Food Network
Categories dessert
Time 1h50m
Yield 12 scones
Number Of Ingredients 14
Steps:
- For the scone: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a bowl, combine the flour, crushed candy canes, sugar, baking power, salt and baking soda. Using 2 knives or a pastry blender, cut in the butter until the butter is in small pieces but still visible. Stir in the buttermilk. Knead lightly just until the dough holds together.
- Divide the dough into 2 pieces. Form each piece into a disc about 8 inches wide and 5/8 inch thick. Cut each disc into 6 wedges and place on the prepared pan. Bake until light golden, 20 to 25 minutes. Remove to a cooling rack and let cool completely.
- For the ganache: In a pot, bring the cream and corn syrup to a simmer, then remove from the heat. Add the white chocolate melts and peppermint oil and stir until completely melted. Transfer to a bowl if necessary for ease of dipping.
- Dip the scones in the ganache as desired, returning them to the parchment to collect any ganache that drips off. If decorating with sprinkles, sugar or candy, add them quickly before the ganache sets, decorating one at a time as each scone is dipped in the ganache.
CHOCOLATE CHIP SCONES
These chocolate chip scones are delicious warm, served with butter, when the chips are melted and gooey. -Diane LaFurno, College Point, New York
Provided by Taste of Home
Time 35m
Yield 6 scones.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips. , Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 241 calories, Fat 12g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 178mg sodium, Carbohydrate 32g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
WHITE CHOCOLATE PEPPERMINT SCONES
Make and share this White Chocolate Peppermint Scones recipe from Food.com.
Provided by gailanng
Categories Scones
Time 40m
Yield 12-16 scones
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Lightly spray a baking sheet with nonstick baking spray with flour.
- In a large bowl, sift together flour, 1/3 cup sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in white chocolate morsels and peppermint baking chips.
- In a small bowl, whisk together buttermilk, egg yolk, vanilla extract and peppermint extract. Add buttermilk mixture to flour mixture; mix until dough comes together in moist clumps. Gather dough into a ball and knead for 2 to 3 turns. Place on a lightly floured surface and pat to about 1/2-inch thickness.
- Using a 4-inch cutter, cut out dough (cut straight down, do not twist). Transfer to prepared baking sheet, spacing 1 inch apart.
- Whisk 1/4 cup water with 1 egg and brush over tops of scones. Lightly sprinkle scones with remaining tablespoon of sugar. Bake scones for 18 to 20 minutes, or until light golden brown. Serve with Candy Cane Cream, if desired.
- Candy Cane Cream:.
- In a medium bowl, beat cream and candy canes at medium speed with an electric mixer until medium peaks form. Garnish with mint leaf and crushed peppermint candies, if desired.
CHOCOLATE CHIP PEPPERMINT COOKIES
A chocolaty chocolate chip cookie, with peppermint flavoring. This is for kids or adults (I'm a 10 year old.) They taste best when they're still hot.
Provided by GIBBONSS3
Categories Desserts Cookies Drop Cookie Recipes
Time 50m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together butter, white sugar, and brown sugar until light and fluffy. Beat in egg, then stir in vanilla and peppermint extracts. Combine flour, cocoa powder, baking soda, and salt; gradually stir into the creamed mixture. Mix in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 12 to 15 minutes in the preheated oven. Allow cookies to cool on cookie sheets for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 117.1 calories, Carbohydrate 14.4 g, Cholesterol 18.4 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4 g, Sodium 97.9 mg, Sugar 8.8 g
PEPPERMINT CHOCOLATE CHIP COOKIES
Christmastime favorite.
Provided by Anonymous
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 1h24m
Yield 36
Number Of Ingredients 12
Steps:
- Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, egg yolk, green food coloring, and peppermint extract until smooth.
- Combine flour, baking powder, baking soda, cream of tartar, and kosher salt in a separate bowl. Mix into egg mixture until dough comes together. Fold in chocolate chips. Cover dough and refrigerate until firm enough to scoop, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Drop spoonfuls of dough 2 inches apart onto the baking sheets.
- Bake in the preheated oven until edges are golden, 8 to 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 169 calories, Carbohydrate 23.4 g, Cholesterol 29.6 mg, Fat 8.1 g, Fiber 0.4 g, Protein 2.1 g, SaturatedFat 4.8 g, Sodium 131.9 mg, Sugar 8.4 g
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