Chocolate Peppermint Scones Recipe 45

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SANTA'S HAT PEPPERMINT SCONES WITH WHITE CHOCOLATE GANACHE



Santa's Hat Peppermint Scones with White Chocolate Ganache image

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

3 cups all-purpose flour, plus more for dusting
3 tablespoons crushed candy canes
3 tablespoons sugar
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoons baking soda
1 1/2 sticks (12 tablespoons) unsalted butter
1 cup buttermilk
1/2 cup heavy cream
2 tablespoons corn syrup
8 ounces white chocolate candy melts
2 to 3 drops peppermint oil
Sprinkles, sanding sugar or edible glitter, optional
Round peppermint candies, optional

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 PEPPERMINT SCONES



Chocolate Peppermint Scones image

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

2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup baking cocoa
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup cold butter
3/4 cup vanilla yogurt
1/2 cup buttermilk
1 egg
1 teaspoon peppermint extract
1 cup 60% cacao bittersweet chocolate chips
1 tablespoon coarse sugar
2 ounces bittersweet chocolate, melted
1/4 cup crushed peppermint candy

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



Chocolate Peppermint Scones image

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

2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup baking cocoa
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup cold butter, cubed
3/4 cup vanilla yogurt
1/2 cup buttermilk
1 large egg, room temperature
1 teaspoon peppermint extract
1 cup 60% cacao bittersweet chocolate baking chips
1 tablespoon coarse sugar
2 ounces bittersweet chocolate, melted
1/4 cup crushed peppermint candies

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.

WHITE CHOCOLATE PEPPERMINT SCONES



White Chocolate Peppermint Scones image

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

2 cups all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, diced
3/4 cup white chocolate chips
1/2 cup peppermint baking chips
3/4 cup chilled buttermilk
1 egg yolk
1 teaspoon french vanilla extract
1/2 teaspoon peppermint extract
1 egg
1/4 cup water
3/4 cup heavy whipping cream
1/4 cup crushed candy cane
mint leaf, crushed peppermint candies

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.

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