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Peppermint Mocha Scones Recipe

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4.9 from 65 reviews

These Peppermint Mocha Scones combine the rich flavors of dark cocoa, coffee, and peppermint for a delightful holiday treat. Soft and moist on the inside with a chocolaty crumb, topped with a creamy peppermint mocha frosting and crushed peppermint bits for a festive crunch. Perfect for breakfast or an indulgent snack during the colder months.

Ingredients

For the Scones:

  • 2 cups all-purpose flour
  • ½ cup unsweetened dark cocoa powder
  • ⅓ cup brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup cold unsalted butter
  • 1 large egg
  • 1 teaspoon coffee extract
  • ¼ cup brewed strong coffee, cooled
  • ½ cup Peppermint Mocha Coffee Creamer
  • ¾ cup mini chocolate chips

For the Frosting:

  • ¼ teaspoon peppermint extract
  • 1 tablespoon Peppermint Mocha Coffee Creamer
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • ½ cup crushed peppermint bits

Instructions

  1. Mix Dry Ingredients: Whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
  2. Cut in Butter and Add Chocolate Chips: Add the cold butter to the dry mixture and cut it in using a fork or pastry blender until the butter pieces are small and well distributed. Gently stir in the mini chocolate chips.
  3. Add Wet Ingredients and Form Dough: Create a well in the center of the mixture. Add the egg, coffee extract, cooled coffee, and peppermint mocha creamer. Mix all ingredients together with a fork until the dough forms a soft, sticky ball.
  4. Shape Dough Balls: Divide the dough into two equal parts. Place each ball on a baking sheet and pat each into a 6-inch circle. Score each circle into 6 wedges without moving the dough, as it is sticky.
  5. Chill Dough: Place the baking sheet with the dough circles in the refrigerator for 20-30 minutes to chill. This helps prevent spreading during baking.
  6. Bake Scones: Preheat the oven to 400°F (204°C). Bake the chilled scones for 18 minutes or until set but not overbaked.
  7. Cool and Separate: Let the scones cool on the baking sheet for 5 minutes. Using the scored lines, cut the scones apart carefully and allow them to cool completely on a wire rack.
  8. Prepare Frosting: In a bowl, beat together the softened butter, peppermint extract, and peppermint mocha creamer until creamy. Gradually add powdered sugar and mix until smooth.
  9. Frost and Garnish: Spread the frosting over the cooled scones just before serving. Sprinkle generously with crushed peppermint bits to garnish.

Notes

  • Ensure the butter is very cold for the best flaky texture.
  • Do not overmix the dough; handle it gently to keep scones tender.
  • Chilling the dough before baking helps control spreading and keeps scones fluffy.
  • Adjust powdered sugar in frosting to your desired sweetness and consistency.
  • Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://mealoria.com/peppermint-mocha-scones-recipe/