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Chocolate Peppermint Scones
Nb persons: 0
Yield: 1 dozen
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| TOTAL TIME: Prep: 25 min. Bake: 20 min. MAKES: 12 servings Ingredients | |
| 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 (6 ounces) | vanilla yogurt |
| 1/2 cup | buttermilk |
| 1 Eggland's Best Egg | |
| 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 |
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Nutritional Facts
1 scone equals 328 calories, 15 g fat (9 g saturated fat), 39 mg cholesterol, 257 mg sodium, 46 g carbohydrate, 3 g fiber, 6 g protein.
Directions
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.
Originally published as Chocolate Peppermint Scones in Country Woman December/January 2009, p21
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