Day 3: Peppermint Mocha Scones

These are absolutely delicious! They are such a nice balance of peppermint and chocolate and definitely not too sweet. The scone itself is crumbly and rich with the icing adding a lovely sweet note through.

I think these make a really nice pudding in the evening. They are really good for a nice holiday treat and a little less sweet than a brownie or cake (also a lot less calories), but not any less rich and delicious. Plus if you really want, they can be a nice breakfast treat as well!

This is also a great recipe for trying out the homemade peppermint mocha coffee creamer!

Peppermint Mocha Scones

This recipe makes 12 scones at 291 calories per scone.

dsc_0269

Ingredients:

Scones:

  • 2 cups plain flour
  • 1/2 cup cocoa powder
  • 1/3 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter (cut into 6 pieces and kept cold)
  • 3/4 cup dark chocolate chips
  • 1 egg
  • 1/4 cup very strong coffee (cooled)
  • 1/2 cup homemade peppermint mocha coffee creamer
    • 1/2 cup single cream
    • 1.5 tbs cocoa powder
    • 1.5 tbs honey
    • 1/4 tsp. Peppermint extract

Frosting:

  • 68g butter
  • 1/2 tsp peppermint extract
  • 2 Tbs homemade peppermint mocha coffee creamer
  • 2 cups icing sugar
  • 1/2 cup crushed candy cane (about eight)

Preparation:

  1. Preheat the oven to 200 C.
  2. Whisk together the flour, cocoa, sugar, baking powder, baking soda and salt in a bowl.
  3. Add the chunks of cold butter and rub into the flour mixture with you hands or a fork, until the butter in in small pieces.
  4. Mix in the chocolate chips.
  5. Add egg, coffee and creamer to the dry ingredients and mix until a soft dough forms.dsc_0249
  6. Divide the dough in half and form two six inch round disks on lined baking trays and score the top of the disks into six pieces.
  7. Bake for 18-20 minutes. Test with a toothpick that should come out clean when done baking, but be careful not to over-bake.
  8. Let the scones cool for about 5 minutes before cutting apart and letting fully cool.
  9. In a bowl, cream the butter, peppermint extract and coffee creamer for the icing.
  10. Now add the icing sugar mixing on low until combined.
  11. Turn the mixer on high four about five minutes until icing is light and fluffy (about five minutes).
  12. Ice the tops of each scone.
  13. Crush candy cane and place in bowl.
  14. Press the top of each scone into the candy cane to coat the icing.

Now you can enjoy these wonderful chocolate peppermint treats!

Here is a nice printer friendly version:

Peppermint Mocha Scones

Ingredients:

Scones:

  • 2 cups plain flour
  • 1/2 cup cocoa powder
  • 1/3 cup brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter (cut into 6 pieces and kept cold)
  • 3/4 cup dark chocolate chips
  • 1 egg
  • 1/4 cup very strong coffee (cooled)
  • 1/2 cup homemade peppermint mocha coffee creamer
  • 1/2 cup single cream
  • 1.5 tbs cocoa powder
  • 1.5 tbs honey
  • 1/4 tsp. Peppermint extract

Frosting:

  • 68g butter
  • 1/2 tsp peppermint extract
  • 2 Tbs homemade peppermint mocha coffee creamer
  • 2 cups icing sugar
  • 1/2 cup crushed candy cane (about eight)

Preparation:

  1. Preheat the oven to 200 C.
  2. Whisk together the flour, cocoa, sugar, baking powder, baking soda and salt in a bowl.
  3. Add the chunks of cold butter and rub into the flour mixture with you hands or a fork, until the butter in in small pieces.
  4. Mix in the chocolate chips.
  5. Add egg, coffee and creamer to the dry ingredients and mix until a soft dough forms.
  6. Divide the dough in half and form two six inch round disks on lined baking trays. and score the top of the disks into six pieces.
  7. Bake for 18-20 minutes. Test with a toothpick that should come out clean when done baking, but be careful not to over-bake.
  8. Let the scones cool for about 5 minutes before cutting apart and letting fully cool.
  9. In a bowl, cream the butter, peppermint extract and coffee creamer for the icing.
  10. Now add the icing sugar mixing on low until combined.
  11. Turn the mixer on high four about five minutes until icing is light and fluffy (about five minutes).
  12. Ice the tops of each scone.
  13. Crush candy cane and place in bowl.
  14. Press the top of each scone into the candy cane to coat the icing.

Now you can enjoy these wonderful chocolate peppermint treats!

 

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3 thoughts on “Day 3: Peppermint Mocha Scones

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