Chocolate Candy Cane Scones

Two chocolate peppermint scones with a light peppermint glaze on a white plate on a red and green plaid tablecloth with holly berries, white flowers, and a teapot in the background.

Crushed candy canes add a crunchy coolness to the peppermint clusters marbled together with rich chocolate clusters in these scones. A light peppermint glaze brings excitement and anticipation as kids, young and old, wait for reindeer.

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Keyword: Fall, October, September

Prep Time: 20

Cook Time: 18

Total Time: 40

Servings: servings

Calories: 282kcal

Author: Pah

Cost: $4.32 for 8

Equipment

Ingredients

Wet Ingredients

½ cup Whole milk*
1 Egg, large
½ tsp Vanilla extract added to chocolate half.
½ tsp Peppermint extract added to candy cane half.

Dry Ingredients

1 ½ cups All purpose flour divided
4 tbsp granulated suger divided
3 tsp Baking powder divided
3 tsp Cocoa poweder added to chocolate half.
¼ cup Crushed candy canes added to candy cane half
5 tbsps Butter*** divided

Icing Ingredients

½ cup Powdered sugar
½ tsp Peppermint extract
2 tbsp Milk more to consistency

Instructions

Wet Ingredients

Blend the milk and egg with a milk frother or blender.
Divide the mixture in half into two separate squeeze bottles or other containers.
Add 1/2 tsp of vanilla extract to the mixture for the chocolate dough and shake to mix.
Add 1/2 tsp of peppermint extract to the mixture for the candy cane dough and shake to mix.
Place the wet ingredients in your refrigerator until ready to combine the wet and dry ingredients.

Dry Ingredients

Break up 2 or 3 candy canes and put them in a plastic bag. Use a hammer or the bottom of a pot to crush them into small pieces. Do not pulverize them into a powder.
Set aside 1/4 cup of the crushed candy canes to be added later.

Chocolate dough

Mix 3/4 cup of flour, 3 tbsp of granulated sugar, 1 1/2 tsp of baking powder, and 3 tsp of cocoa powder in a large mixing bowl.
Slice 3 tbsp of the butter into chunks and mix with the chocolate dry ingredients.
Cut the butter into the chocolate dry ingredients with a butter cutter until the butter is the size of peas.
Put the bowl with the chocolate dry ingredients in your freezer.

Candy cane dough

Mix 3/4 cup of flour, 1 tbsp of granulated sugar, and 1 1/2 tsp of baking powder in a large mixing bowl.
Slice 2 tbsp of the butter into chunks and mix with the candy cane dry ingredients.
Cut the butter into the candy cane dry ingredients with a butter cutter until the butter is the size of peas.
Put the bowl with the candy cane dry ingredients in your freezer for 15 minutes. The crushed candy canes will be added later.
Preheat your oven to 400°.
Line your baking sheet with parchment paper.

Combine the Wet and Dry Ingredients

Using the "tine method" (see video in step by step instructions above), separately combine the wet ingredients into the dry ingredients for the chocolate dough and the candy cane dough until the ingredients are wet but still a little larger than pea sized.
After you have added the wet ingredients to the candy cane dry ingredient, add half of the crushed candy canes to that dough and thoroughly mx.
Add the other half of the crushed candy canes to that dough and thoroughly mix.

Form the Scones

Add the candy cane mixture to the chocolate mixture and stir just enough to mix them with the different colors separate.
Gently flip and press the ingredients in the bowl until they form one log.
Fold the log in half and move it to a silicone mat.
Using the guide of the measured circles on a silicone mat or a 7" ring, form the dough into a 7" circle by gently pressing from the center of the dough to the edges.
If using a 7" ring, swirl the ring around the dough a few times to firm the edges. If forming by hand, press the edges of the dough lightly with the flat side of a long knife to firm the edges.
Use a long serrated knife to make four equal cuts through the center of the dough to divide the dough into eight scones.
Slide the flat edge of the long knife under each scone and move it to the parchment paper on the baking sheet, leaving about 1" between each scone.

Bake the Scones

Place your baking sheet on a middle rack in your oven at 400° and bake for 8 minutes.
After 7 minutes make sure the centers of the scones feel firm, not liquidy. If not, bake for another 1 or 2 minutes.
Mix the powdered sugar, peppermint extract, and milk for the glaze until it is thin.
Remove the baking sheet from the oven and move the scones to a cooling rack with the flat edge of a long knife or a spatula.

Glaze the Scones

While the scones are still hot, dab or brush the glaze on top of each scone with a silicone brush.

Storage

Cover any scones that will not be eaten right away. They will last about 5 days without refrigeration, about 7 days in your refrigerator, and about 3 months in your freezer.
Let the scones cool completely before covering them with plastic wrap,
To thaw frozen scones, let them come to room temperature (about 30 minutes) or microwave for 10 seconds.

Notes

*You can substitute 2%, Almond, Coconut, or Soy Milk for Whole Milk.

**You can substitute light brown sugar or granulated sugar. For a restricted sugar diet, you can put as little as 1 tbsp of sugar.

***You can use as much as 6 or as little as 2 Tbsps of butter .

****For a vanilla apple glaze, use apple juice instead of milk.

Nutrition