Categories: Scones

Winter Refreshment: Peppermint Scone Recipe

Try our Peppermint Scone recipe for a cool taste in winter. It’s great with your tea. These scones use Bob’s Redmill 1:1 Gluten-Free Baking Flour and are low in sugar. You can also make them without dairy. They have a yummy peppermint white chocolate on top for extra joy.

Ingredients include gluten-free baking mix, peppermint extract, and dried cranberries. You’ll also need lemon zest, monk fruit sweetener, white chocolate, butter, and creamer. They’re simple to bake and perfect for winter breakfasts or desserts.

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Ingredients and Preparation of Peppermint Scones

To create these Peppermint Scones, gather these items:

Bob’s Redmill 1:1 Gluten-Free Baking Flour
Gluten-free baking mix
Peppermint extract
Dried cranberries
Lemon zest
Monk fruit sweetener (or cane sugar)
White chocolate chips
Butter (or vegan butter sticks)
Creamer (such as Nutpods original creamer or heavy cream buttermilk)

Now, to prep, follow these steps:

Begin by mixing the dry ingredients in a big bowl. This mix includes the Bob’s Redmill flour, baking mix, and some salt.
Then, chop the butter into cubes and mix it in until it looks like coarse bits.
In another bowl, mix the wet ingredients including peppermint extract, creamer, and sweetener.
Combine the wet with the dry ingredients gently. Make sure not to overdo it.
Add dried cranberries and lemon zest into the dough and mix them well.
Split the dough in half and form two disks about 1-inch thick each.
Chill the dough disks in the freezer for 15-20 minutes.
Preheat the oven to 400°F (200°C) and get a baking sheet ready with parchment paper.
Take the dough out of the freezer and cut each disk into 6-8 pieces.
Place them on the baking sheet with space in between.
Bake for 15-18 minutes until they’re golden brown.
While they bake, make the peppermint white chocolate topping. Melt the white chocolate chips with coconut oil and peppermint extract.
Once baked, let the scones cool a bit on a wire rack.
Finally, drizzle them with the melted white chocolate mix and add some crushed peppermint.

Enjoy these wonderful Peppermint Scones as a cozy winter treat or a festive dessert. The mix of peppermint and white chocolate is a delight, sure to make your day more joyful.

Dark Chocolate Peppermint Scones

If you love dark chocolate and peppermint, you’re in for a treat. These Dark Chocolate Peppermint Scones combine both flavours for a delicious snack. They are perfect for winter with their rich chocolate taste and peppermint twist.

These scones are made with top-notch ingredients to satisfy your sweet tooth. The recipe has flour, cocoa, sugar, baking powder, and more. It mixes dark chocolate or chocolate chips and peppermint candy for a wonderful flavour and texture.

Recipe

Start by heating your oven to 400 degrees Fahrenheit and getting a baking sheet ready with parchment paper. Mix the flour, cocoa, sugar, baking powder, baking soda, espresso powder, and salt in a big bowl. Then, add the cold butter until it looks like coarse crumbs.

In another bowl, mix the egg, buttermilk, and vanilla. Add this to the dry mix to make a dough. Then, put in the chopped chocolate or chips and peppermint. This mix creates a tasty contrast of flavours.

Make the dough into a circle and cut into 8 triangles. Chill the scones for 15 minutes before baking. Bake them for 17-20 minutes until they’re just right.

Icing

While the scones cool, get ready to make peppermint icing. Melt chocolate and butter together. Once smooth, drizzle it over the scones. Add crushed peppermint candy for a final touch.

These scones are ideal for sharing in winter. They’re great for holiday parties, tea, or as a tasty treat anytime.

Ingredients	Instructions
1 ⅔ cups all-purpose flour ⅓ cup Dutch-process cocoa ½ cup granulated sugar 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon espresso powder ½ teaspoon kosher salt 8 tablespoons cold, unsalted butter 1 egg ½ cup cold buttermilk 1 teaspoon vanilla extract 1 cup chopped dark chocolate or chocolate chips ¼ cup coarsely crushed peppermint candy	Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. In a large bowl, mix together the all-purpose flour, Dutch-process cocoa, granulated sugar, baking powder, baking soda, espresso powder, and kosher salt. Incorporate grated cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg, cold buttermilk, and vanilla extract. Mix the wet ingredients into the dry ingredients to form a dough. Fold in the chopped dark chocolate or chocolate chips and the coarsely crushed peppermint candy. Shape the dough into a circle and cut it into 8 triangles. Refrigerate the scones for at least 15 minutes. Place the scones on the prepared baking sheet and bake for 17-20 minutes, or until firm and slightly golden brown. While the scones are cooling, combine the chopped dark chocolate and unsalted butter in a double boiler and melt them over simmering water. Once melted and smooth, drizzle the rich chocolate topping over the baked scones. Sprinkle the scones with crushed peppermint candy to add a festive touch.

Ingredients

Instructions

1 ⅔ cups all-purpose flour
⅓ cup Dutch-process cocoa
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon espresso powder
½ teaspoon kosher salt
8 tablespoons cold, unsalted butter
1 egg
½ cup cold buttermilk
1 teaspoon vanilla extract
1 cup chopped dark chocolate or chocolate chips
¼ cup coarsely crushed peppermint candy

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, mix together the all-purpose flour, Dutch-process cocoa, granulated sugar, baking powder, baking soda, espresso powder, and kosher salt.
Incorporate grated cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs.
In a small bowl, whisk together the egg, cold buttermilk, and vanilla extract. Mix the wet ingredients into the dry ingredients to form a dough.
Fold in the chopped dark chocolate or chocolate chips and the coarsely crushed peppermint candy.
Shape the dough into a circle and cut it into 8 triangles. Refrigerate the scones for at least 15 minutes.
Place the scones on the prepared baking sheet and bake for 17-20 minutes, or until firm and slightly golden brown.
While the scones are cooling, combine the chopped dark chocolate and unsalted butter in a double boiler and melt them over simmering water.
Once melted and smooth, drizzle the rich chocolate topping over the baked scones.
Sprinkle the scones with crushed peppermint candy to add a festive touch.

Conclusion

Enjoy the tasty winter snack of Peppermint Scones, perfect for breakfast or dessert. You can choose from gluten-free with cranberries or luxurious dark chocolate with peppermint icing. These scones are sure to delight your taste buds.

The Peppermint Scone recipes are simple to make, using ingredients you likely have at home. With a batch of 8 scones, there’s plenty to share or enjoy over time.

Start by preheating your oven to 400°F (200°C). Bake the scones for 20 to 25 minutes until they turn lightly golden. For the best texture, roll the dough to 1 1/4 inches (3 cm) thick. Then, use a 2-inch (5-cm) cutter to shape them. An egg glaze will give the scones a lovely golden sheen.

It’s best to eat these Peppermint Scones while they’re fresh, as they might not taste as good the next day. Make yourself a batch of these homemade delights. They’re perfect for feeling cozy in winter. For the full recipe and details on how to bake them, click here.