Peppermint Chocolate Chip Scones

Peppermint Chocolate Chip Scones

When I’m not occupied with the kids, crocheting, sewing, knitting, etc. sometimes I’m baking and cooking. It’s been a few weeks since I baked anything except our usual bread. So I thought I’d try something new. And I’ll share my recipe finding approach. When I’m inspired to cook or bake something new this is what I do…

1. Search for it at No, I am in no way affiliated with them! But they have lots of recipes with lots of feedback on them… which brings me to step 2.

2. Choose the recipe with THE most, and the most positive, reviews… Usually I’m also looking for one that has ingredients I have/want to use.

3. Read the top 1-3 comments. In these comments I always learn if there’s something a bit off in the recipe or some awesome tip to make it better or a more healthy substitution that works well. In spicy recipes I always learn how to tone it down… if it’s bland how to up the flavor… or if it’s ok to decrease the amount of butter/sugar…

By this time I’ve always formulated my version of the “best” recipe. This trick has served me very very well over the years and I hope you try it too and let me know what you think! And here’s my Peppermint Chocolate Chip Scone recipe mostly developed with this method.


Peppermint Chocolate Chip Scones

2 cups flour
1 tsp cream of tartar
1/2 tsp baking soda
1 pinch salt
4 Tbsp softened butter
1 cup chocolate chips (or less)
3 Tbsp white sugar
1/2 cup milk plus a little more for glazing
Crushed candy canes (about 5) about 1/2 cup crushed (or less)

Preheat oven to 425° F
1. Sift flour, cream of tartar, baking soda, and salt together.
2. Cut in butter until resembles coarse bread crumbs.
3. Stir in chocolate chips.
4. Stir in sugar and 1/2 cup of milk. Should be like a soft dough now.
5. Turn out to a floured surface and knead lightly. Shape into a circle about an inch thick and cut into 8ths.
I have also divided it into half and made 2 small circles and cut them into halves making mini-scones…
6. Put on greased cookie sheet about an inch apart. Brush with milk and sprinkle with crushed peppermint
7. Bake at 425° F fpr 10 minutes

These are best the day they are made. The peppermint kinda liquefied the next day and soaked into the scone. Still good but a little sticky and not faintly crunchy like day 1. SO good! :) If you’re looking for crazy holiday perfection… have them with some hot cocoa!