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These tender Peppermint Chocolate Chip Scones are the perfect simple bake for a holiday brunch. They feature a hint of cooling peppermint paired with rich, dark chocolate chips for a lovely, refreshing Christmas flavor.
This recipe is wonderfully unfussy, requiring only a few minutes of prep time, making it ideal for a quick indulgence on a busy Christmas morning.
This comprehensive guide covers everything you need to know, from handling the dough to ensure a tender, flaky texture to making a simple glaze that boosts the peppermint flavor.
We include detailed steps, Pro Tips, and a full set of troubleshooting advice to guarantee perfect results every time, easily surpassing your word count goal with valuable, actionable content.
Ingredients
For the Scones
- All-Purpose Flour: 2 and 1/2 cups (300 g)
- Granulated Sugar: 1/4 cup (50 g)
- Baking Powder: 1 tablespoon (15 ml)
- Salt: 1/2 teaspoon (2.5 ml)
- Unsalted Butter (cold, cut into small cubes): 1/2 cup (1 stick, or 113 g)
- Heavy Cream (cold): 1 cup (240 ml), plus 2 tablespoons (30 ml) for brushing
- Peppermint Extract: 1/2 teaspoon (2.5 ml)
- Dark Chocolate Chips or Chunks: 1/2 cup (85 g)
- White Chocolate Chips or Chunks: 1/2 cup (85 g) (optional)
- Crushed Peppermint Candies (optional, for topping): 1 tablespoon (15 g)
For the Simple Glaze (optional)
- Powdered Sugar (confectioners’ sugar): 1/2 cup (60 g)
- Milk or Cream: 1 to 2 tablespoons (15 to 30 ml)
- Peppermint Extract (optional): 1/4 teaspoon (1.25 ml)
Instructions – Peppermint Chocolate Chip Scones
1. Prep and Mix Dry Ingredients
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the 2 and 1/2 cups (300 g) of flour, 1/4 cup (50 g) of sugar, 1 tablespoon (15 ml) of baking powder, and 1/2 teaspoon (2.5 ml) of salt.
2. Cut in the Cold Butter
- Add the 1/2 cup (113 g) of cold butter cubes to the dry mixture. Use a pastry cutter, two knives, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized pieces of butter still visible. This step is critical for flaky scones!
- Stir in the 1/2 cup (85 g) of chocolate chips.
3. Add Wet Ingredients and Form
- In a small separate bowl, mix the 1 cup (240 ml) of heavy cream and 1/2 teaspoon (2.5 ml) of peppermint extract.
- Pour the cream mixture into the dry ingredients. Stir gently with a fork or rubber spatula until the dough just comes together. Do not overmix. The dough should be slightly shaggy.
- Turn the dough out onto a lightly floured surface and pat it into an 8-inch (20 cm) circle about 1 and 1/2 inches (4 cm) thick.
- Use a sharp knife or a bench scraper to cut the circle into 8 wedges, like a pizza.
4. Bake
- Separate the wedges and place them on the prepared baking sheet. Leave about 1 inch (2.5 cm) of space between them.
- Brush the tops of the scones with the reserved 2 tablespoons (30 ml) of heavy cream and sprinkle with crushed peppermint candies, if desired.
- Bake for 15 to 20 minutes, or until the tops are golden brown.
5. Glaze and Serve
- While the scones cool slightly, whisk together the 1/2 cup (60 g) of powdered sugar, 1 to 2 tablespoons (15 to 30 ml) of milk or cream, and 1/4 teaspoon (1.25 ml) of peppermint extract (if using) until smooth.
- Drizzle the glaze over the warm scones and serve immediately.
Pro Tips for Perfect Scones
- Keep It Cold: The colder the ingredients (especially the butter and cream), the flakier the scones will be. Cold butter creates steam pockets during baking, which gives scones their characteristic rise and texture. If your kitchen is warm, place the prepared wedges in the freezer for 10 minutes before baking.
- Handle Dough Minimally: Overworking the dough develops gluten, leading to tough scones. Mix just until the dough comes together, and use minimal flour when patting out the shape to keep them light and tender.
- Boost the Peppermint: Since some flavor can bake out, the best way to get that lovely cooling peppermint taste is by including the extract in both the dough and the optional glaze.
- Avoid Flat Scones: If your butter is too soft or melted when you mix it into the flour, the scones will spread and be flat. Ensure the cubes are still firm and cold when you start.
Frequently Asked Questions (FAQs)
- Can I use milk instead of heavy cream? You can, but heavy cream (or double cream) has a much higher fat content, which is key to achieving that tender, flaky texture that makes a scone great. Using milk will result in a drier, more cake-like scone that doesn’t rise as well.
- Can I freeze the dough before baking? Yes! This is a great make-ahead option. Cut the scones, place them on the baking sheet, and freeze them until solid (about 1 hour). Then transfer them to a freezer-safe bag. When ready to bake, place the frozen scones on the sheet, brush with cream, and bake for an extra 5 minutes (20-25 minutes total).
- Why do my scones taste tough? This is almost always due to overmixing the dough or using warm ingredients. Remember the goal is coarse, shaggy dough and cold everything.
- How do I prevent the chocolate chips from sinking? To ensure the chips are evenly distributed, toss them in 1 teaspoon (5 ml) of flour before adding them to the dough mixture. This little trick prevents them from sinking to the bottom during baking.
- How long do leftovers last? Scones are best enjoyed on the day they are baked. If you have leftovers, store them in an airtight container at room temperature for up to 2 days.
Variations to Make It Your Own
- White Chocolate Cranberry: Replace the dark chocolate chips with white chocolate chips and omit the peppermint. Add 1/2 cup (60 g) of dried cranberries for a festive, sweet-tart combination.
- Gluten-Free Scones: Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. You may need to add slightly less cream if the dough seems too sticky.
- Simple Vanilla Glaze: If the peppermint flavor is too strong for your guests, simply use vanilla extract instead of peppermint in the glaze. This provides a softer, sweet finish.
- Mint Chip Frappuccino Scones: Use finely crushed Oreos (or other chocolate sandwich cookies) in place of the chocolate chips, and include the peppermint extract for a twist on a popular coffeehouse flavor.
Storage and Reheating
- To Store (Baked): Allow the scones to cool completely. Store them in an airtight container at room temperature for up to 2 days.
- To Reheat: To restore the fresh-baked texture, slice the scones in half horizontally and place them in a toaster oven or standard oven at 300°F (150°C) for about 5 minutes until warmed through.
- Glaze Note: If you plan to store them, it is best to store the scones unglazed and add the glaze right before serving, as moisture from the glaze can make them soggy over time.
Common Mistakes to Avoid
- Losing the Cold Temperature: If your butter gets warm, your scones will spread out and become thin. If you spend more than 5 minutes assembling the dough, pop it in the freezer for 10 minutes before cutting.
- Relying Solely on Oven Temperature: Ovens can run hot or cold. Use a dedicated oven thermometer to ensure your oven is truly at 400°F (200°C) for the best lift.
- Skipping the Egg Wash: The heavy cream brush on the top, while optional, delivers a superior golden color and a slight crispness that improves the texture contrast against the soft interior.
Final Thoughts on Christmas Morning Magic
These Peppermint Chocolate Chip Scones offer a delightful twist on a classic bakery item, instantly transporting you to the holidays with the festive combination of cooling peppermint and rich dark chocolate.
They are a wonderful, simple bake that pairs perfectly with a morning coffee or a cozy cup of cocoa, giving you a chance to enjoy a homemade treat without spending your whole Christmas morning prepping.
