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Peppermint Chocolate Chip Scones
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Serves 8 |
Perfect for a holiday breakfast or dessert.
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Ingredients:
For the Scones:
2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon baking powder
6 tablespoons butter, cut into cubes
1/4 cup mini chocolate chips
3/4 cups milk
2 egg yolks
1/4 cup crushed candy canes
Egg wash, 1 egg and 1 tablespoon water
For the Peppermint Glaze:
1/2 cup powdered sugar
1 tablespoon milk
1/3 cup crushed candy canes
Directions:
Line a baking sheet with parchment paper.
Whisk together the flour, salt, sugar, and baking powder in a large mixing bowl. Add in the butter cubes. Use a pastry cutter to cut the butter into the flour until the butter is in pea-sized pieces. Then stir in the mini chocolate chips.
Stir together the milk and egg yolks in a small bowl. Pour this mixture into the flour mixture. Gently stir with a fork to form a soft dough. Then add in the crushed candy canes. Gently mix until just incorporated.
Lightly flour a working surface and gently knead the dough. Press the dough into an 8-inch circle. Use a 3-inch round cutter to cut out 8 pieces.
Arrange the pieces on the baking sheet. Brush the tops with the egg wash.
Place the baking sheet into the refrigerator to chill for 15 minutes.
Preheat the oven to 400°F.
Remove the baking sheet from the refrigerator and place it into the oven to bake for 18-22 minutes, until the scones are nicely browned. Remove from the oven and place the scones on a cooling rack.
Add the powdered sugar and milk to a mixing bowl. Stir until smooth.
Drizzle the glaze over the scones. Then sprinkle with crushed candy canes. Enjoy!
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Peppermint Chocolate Chip Scones
Serves 8
Ingredients:
For the Scones:
2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon baking powder
6 tablespoons butter, cut into cubes
1/4 cup mini chocolate chips
3/4 cups milk
2 egg yolks
1/4 cup crushed candy canes
Egg wash, 1 egg and 1 tablespoon water
For the Peppermint Glaze:
1/2 cup powdered sugar
1 tablespoon milk
1/3 cup crushed candy canes
Directions:
Line a baking sheet with parchment paper.
Whisk together the flour, salt, sugar, and baking powder in a large mixing bowl. Add in the butter cubes. Use a pastry cutter to cut the butter into the flour until the butter is in pea-sized pieces. Then stir in the mini chocolate chips.
Stir together the milk and egg yolks in a small bowl. Pour this mixture into the flour mixture. Gently stir with a fork to form a soft dough. Then add in the crushed candy canes. Gently mix until just incorporated.
Lightly flour a working surface and gently knead the dough. Press the dough into an 8-inch circle. Use a 3-inch round cutter to cut out 8 pieces.
Arrange the pieces on the baking sheet. Brush the tops with the egg wash.
Place the baking sheet into the refrigerator to chill for 15 minutes.
Preheat the oven to 400°F.
Remove the baking sheet from the refrigerator and place it into the oven to bake for 18-22 minutes, until the scones are nicely browned. Remove from the oven and place the scones on a cooling rack.
Add the powdered sugar and milk to a mixing bowl. Stir until smooth.
Drizzle the glaze over the scones. Then sprinkle with crushed candy canes. Enjoy!
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