Chocolate Peppermint Scones Recipes

SANTA'S HAT PEPPERMINT SCONES WITH WHITE CHOCOLATE GANACHE

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

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

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.

CHOCOLATE PEPPERMINT SCONES RECIPE - (4/5)

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. Yield: 1 dozen.

CHOCOLATE PEPPERMINT SNAPS

Steps:

• Preheat oven to 350°. In a microwave, melt 1 cup chocolate chips. Stir until smooth; cool. In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup and extracts until combined. Beat in melted chocolate. In a separate bowl, whisk flour, baking soda and salt. Gradually beat into peppermint mixture. Fold in candies and remaining chocolate chips., Place remaining sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until tops are cracked and cookies are set, 12-15 minutes. Cool on pans 1 minute before removing to wire racks to cool.

CHOCOLATE-PEPPERMINT DELIGHT COOKIES

Steps:

• Combine butter, brown sugar, and white sugar in a large mixing bowl. Blend with an electric mixer until fluffy, 3 to 5 minutes. Add eggs, vanilla, and peppermint extract and blend for 1 minute, scraping down the sides of the bowl as necessary. Mix in flour and baking soda. Add creme de menthe chips and pecans and mix thoroughly by hand.
• Chill dough for 15 to 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.
• Scoop 1 1/2-inch balls of dough and arrange 2 inches apart on the prepared cookie sheets.
• Bake in the preheated oven until the edges of the cookies just start to brown, 9 to 10 minutes. Remove from the oven; let rest on the cookie sheet for 5 minutes, then move to a cooling rack to cool completely.
• Meanwhile, place chocolate for drizzle in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add peppermint extract and stir to combine thoroughly.
• Cut a small portion of a corner of a zip-top bag off with scissors; transfer in dark chocolate mixture. Drizzle over cooled cookies and allow chocolate to harden.

WHITE CHOCOLATE PEPPERMINT SCONES

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.