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Winter Morning Breakfast

Peppermint Chocolate Chip Scones

We have been putting a new roof on our house the last few days. There are multiple reasons we needed to do it before winter; including the fact that moisture was getting in through some areas and that we are building an addition on the back of the house and wanted to tie the roof into that. So it has been a little bit of a rush against time to get it all done before the weather turns nasty. This morning I was up early helping Andrew blow insulation into the attic space so he could get the blower back to Spokane in time to not have to pay another day of rental fees. It was very cold and crisp out this morning. There was a thin covering of snow on the ground and thick crystals of frost on everything.
I decided that fresh baked scones and a steaming cup of coffee would be the perfect breakfast treat after working outside on a cold winter morning. Scones are so quick and easy to whip up and I love making them in different flavors to suit my mood. This time I made peppermint chocolate chip scones. It seemed very wintery and festive. They turned out delicious and were just the thing along with a cup of coffee to warm us up.

Peppermint Chocolate Chip Scones

Makes 8 scones

2 cups flour
1 tablespoon baking powder
1 teaspoon. salt
2 tablespoons sugar
5 1/2 tablespoons cold butter
1 large egg, beaten
1/2 cup milk
1/2 -1 teaspoon peppermint extract
1/2 cup semisweet chocolate chips

Preheat oven to 425 degrees.
Combine dry ingredients in a bowl. Add chopped cold butter and cut in with pastry cutter or hands until mixture resembles course crumbs. Add egg, milk, and peppermint extract. Mix until just combined. Add chocolate chips. Knead until dough forms into a ball. Flatten dough into a circle on a floured cutting board. Cut into eight triangles and place on a cookie sheet. Bake for 12- 15 minutes or until lightly golden. Serve warm with a cup of tea or coffee.

 

Peppermint Chocolate Chip Scones
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon. salt
  • 2 tablespoons sugar
  • 5½ tablespoons cold butter
  • 1 large egg, beaten
  • ½ cup milk
  • ½ -1 teaspoon peppermint extract
  • ½ cup semisweet chocolate chips
  • Preheat oven to 425 degrees.
Instructions
  1. Preheat oven to 425 degrees.
  2. Combine dry ingredients in a bowl. Add chopped cold butter and cut in with pastry cutter or hands until mixture resembles course crumbs. Add egg, milk, and peppermint extract. Mix until just combined. Add chocolate chips. Knead until dough forms into a ball. Flatten dough into a circle on a floured cutting board. Cut into eight triangles and place on a cookie sheet. Bake for 12- 15 minutes or until lightly golden. Serve warm with a cup of tea or coffee.

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