Ingredients: |
Ingredients: For the Scones:
2 cups flour
1/2 cup unsweetened dark cocoa powder
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, cold
1 large egg
1 teaspoon coffee extract
1/4 cup coffee, brewed strong and cooled
1/2 cup Peppermint Mocha Coffee Creamer
2oz crushed peppermint bites (about 4 candy canes)
For the Frosting:
1/4 teaspoon peppermint extract
3-4 tablespoon Peppermint Mocha Coffee Creamer
2 tablespoons unsalted butter, Softened
1 cup powdered sugar
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Directions: |
Directions:Whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a bowl.
Add the cold butter and cut in with a fork or pastry blender until the butter is in small pieces. Stir in the chocolate chips gently. Create a hole in the center of the ingredients.
Add the egg, coffee extract, cooled coffee, and creamer and mix together with a fork until a soft dough forms.
Divide the dough in half and place each ball on a baking sheet.
Pat and press each ball into a 6 inch circle. Score each circle into 6 wedges. The dough is very sticky, so do not try to move it.
Place the pan in the refrigerator for 20-30 minutes to get the dough cold again, so it doesn't spread too much when baking.
Preheat oven to 400°F and then bake the scones for 18 minutes. Do not over bake.
Let the scones cool for 5 minutes, then cut the scones apart where the scored marks were. Let cool completely.
Beat together the butter, peppermint extract, and coffee creamer until creamy. Slowly add the powdered sugar. |
This recipe for Chocolate Peppermint Scones is from