Peppermint Mocha Scones Recipe

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Warm & Familiar Peppermint Mocha Scones Recipe

There’s something truly cozy about mornings filled with the aroma of freshly baked scones and the invigorating scent of peppermint and coffee. This Peppermint Mocha Scones Recipe brings those comforting flavors together in a way that feels like a warm hug with every bite. I love when the kitchen fills with that rich, chocolatey scent mingling with peppermint — it instantly lifts my spirit.

As you bake these, you’ll notice the dough’s velvety texture and the way it gently transforms into crisp-edged, tender scones. Pairing them with a cup of your favorite coffee (or even a peppermint mocha!) makes for a perfect treat, whether you’re sharing with friends or savoring a quiet moment solo.

Stick with me here, and I’ll walk you through every step, making sure your Peppermint Mocha Scones come out beautifully tender and richly flavored — no stress, just joy.

Ingredient Breakdown

• Flour (2 cups): The base providing structure; all-purpose works perfectly.
• Unsweetened dark cocoa powder (½ cup): Adds deep chocolate richness and slight bitterness to balance sweetness.
• Brown sugar (⅓ cup): Brings a hint of molasses warmth and lipsmacking sweetness.
• Baking powder (1 ½ tsp) & baking soda (½ tsp): Leavening agents that create lightness and tender crumb.
• Salt (¼ tsp): Enhances all flavors—never skip it!
• Butter, cold (½ cup): Creates flaky texture via tiny pockets of fat—cold is key here.
• Large egg (1): Adds moisture and helps bind dough.
• Coffee extract (1 tsp): Infuses bold mocha notes without extra liquid.
• Brewed strong coffee, cooled (¼ cup): Gives depth and a subtle bitterness, balancing the sweet and minty flavors.
• Peppermint Mocha Coffee Creamer (½ cup): Adds creaminess and the signature peppermint-chocolate twist.
• Mini chocolate chips (¾ cup): Little bursts of melty chocolate in every bite.
• For frosting: Peppermint extract, coffee creamer, softened unsalted butter, powdered sugar, and crushed peppermint bits—these make the finishing glaze that’s buttery, minty, and delightfully crunchy.

Before You Start

Before diving in, gather all your ingredients—measuring ahead makes everything smoother. Preheat your oven to 400°F so it’s ready when your dough has chilled. Speaking of chilling, resting the dough in the fridge is essential here; it ensures the scones stay neatly shaped instead of spreading too thin and losing their tender center. Don’t skip that step!

How to Make Peppermint Mocha Scones Recipe

1. Whisk dry ingredients: In a large bowl, briskly combine flour, cocoa powder, brown sugar, baking powder, baking soda, and salt. This ensures even leavening and a balanced cocoa flavor in every bite.
2. Cut in the cold butter: Add the chilled butter pieces and use a fork or pastry blender to cut them in until the mixture resembles coarse crumbs. You’ll still see pea-sized bits—those pockets of butter create the flaky texture you want.
3. Gently fold in chocolate chips: These little pockets of melty chocolate elevate each bite, adding richness and texture.
4. Create a well and add wet ingredients: Make a hole in the center, then pour in the egg, coffee extract, cooled coffee, and peppermint mocha creamer. Use a fork to gently mix from the center outward, just until a soft, sticky dough forms. Overmixing can toughen the scones.
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Cook Like a Pro

Keep your ingredients cold. This helps form that tender, flaky crumb instead of a dense, greasy mess.
Don’t overwork the dough. Mixing just until combined keeps your scones light and soft.
Chill before baking. Resting the dough in the fridge prevents scones from spreading too thin and encourages a crisp exterior.
Watch the bake time closely. Pull scones out when lightly golden to preserve moist centers.

5. Divide and shape: Split the dough into two balls and place each on a parchment-lined baking sheet. Pat each into a rough 6-inch circle. Use a sharp knife to score each circle into 6 wedges. This scoring helps slice after baking without breaking crumb.
6. Chill dough: Pop the pan into the fridge for 20–30 minutes. This step is essential — it firms everything up so your scones bake up crisp on the edges and tender inside.
7. Bake: Slide the chilled dough into your preheated 400°F oven. Bake for about 18 minutes, watching for lightly golden edges and fragrant coffee-chocolate aromas. Avoid overbaking to keep scones tender.
8. Cool and separate: Let the scones rest for 5 minutes, then carefully slice along the scored lines. Allow them to cool completely before frosting to prevent melting.
9. Mix frosting: Beat together softened butter, peppermint extract, and Peppermint Mocha Coffee Creamer until smooth and creamy. Gradually add powdered sugar until you reach a spreadable consistency.
10. Frost and finish: Spread the peppermint frosting generously on each cooled scone wedge. Sprinkle crushed peppermint bits for a festive crunch and extra minty zing.

Flavor Variations for Peppermint Mocha Scones Recipe

• Orange Peppermint Twist: Add 1 tsp orange zest to the dry mix for a bright, citrusy layer.
• Nutty Mocha: Toss in ½ cup chopped toasted pecans or walnuts for crunch and warmth.
• White Chocolate Swap: Use white chocolate chips instead of dark for a sweeter, creamier experience.
• Spiced Mocha: Stir ½ tsp cinnamon and ¼ tsp ground nutmeg with your dry ingredients for cozy fall vibes.
• Savory Mint: Skip the chocolate chips; add ½ cup diced sharp cheddar and fresh rosemary for an unexpected savory twist.
• Drizzle Delight: Swap the frosting for a simple coffee glaze and sprinkle crushed peppermint on top for lighter sweetness.

Storage, Freezer & Reheat Tips

• Room temperature: Store scones in an airtight container for up to 2 days. They stay soft but frostings may soften.
• Refrigerate: Keep frosted scones in the fridge for 3–4 days, but let them come to room temp before eating for best flavor.
• Freeze unfrosted scones: Wrap each wedge tightly in plastic wrap and freeze up to 3 months. Thaw at room temp and then frost.
• Reheat: Warm scones briefly (15–20 seconds) in the microwave or 5 minutes in a low oven (300°F) to revive that fresh-baked warmth.

Peppermint Mocha Scones Recipe FAQs

• Can I use regular milk instead of Peppermint Mocha Coffee Creamer? Yes! Use whole milk or half-and-half with a splash of peppermint extract to mimic the flavor.
• What if I don’t have coffee extract? Substitute with 1 teaspoon instant espresso powder dissolved in the coffee for a similar mocha punch.
• How do I get the scones flaky? The key is cold butter and minimal handling—cut the butter into small chunks and mix gently.
• Can I make these gluten-free? Try a 1:1 gluten-free flour blend, but be mindful the texture may be slightly different.
• Why chill the dough before baking? This step firms up the butter and dough’s gluten network, reducing spread and encouraging tender, well-shaped scones.

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