These are another thing I baked explicitly for the purpose of combatting yet another goddamn polar vortex, which is winging it’s way to us as I type. Plus, I got to use a hammer to break up the mints, which is always a good thing.  They’re not the prettiest things in the world, but I figure I’ll figure that out eventually.

If you just missed candy cane season, don’t worry – you can use those mints that restaurants always give out after dinner.  I also made the original recipe distinctively not gluten free, though if you need that, please use the original recipe!

Candy Cane Chocolate Chip Scones
Makes 8

Ingredients

  • 2 c flour
  • .33 c sugar
  • .25 t baking soda
  • .5 t salt
  • 1 t baking powder
  • 1 stick butter, frozen
  • .5 c mini chocolate chips
  • .5 c crushed candy canes (or starlight peppermints)
  • .5 c heavy whipping cream (I accidentally used 1 c, whoops)
  • 1 large egg

Preheat your oven to 400 (mine was at 375, you know why by now).  Mix together all your dry ingredients (everything except the chocolate chips and candy canes) in a bowl, whisking them together to make sure they’re well mixed.  Take your frozen butter, and grate it using the biggest holes on your grater into the dry ingredients, and mix it together until it’s fairly crumbly (see the first pic). If you haven’t taken a hammer to your candy cane/mints, do that, and then mix those (except for one T) into the batter with your mini chocolate chips.

Whisk together the whipping cream and egg in a separate bowl, and then mix it into the dry dough with a mixing spoon, and eventually finish by kneading the wet dough with your hands, until it just barely comes together.  Flour a surface, and then turn out your dough onto it, patting it until it’s about 3/4s of an inch thick (see pic 2).  Sprinkle your remaining mints/candy canes over the dough, and then cut it into 8 triangles.

Put your triangles on the baking sheet, and bake for about 15 minutes, until the tops are golden (mine went a bit longer, obviously).  Remove the sheet to cool, and once the scones are cool enough to handle (mine weren’t judging by pic 4), remove them to a cooling rack.

If you really want to be fancy, melt another half cup of chocolate chips to drizzle over the finished scones.  Either way, enjoy the mint chocolatey goodness!

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