Peppermint Mocha Scones |Cooking With Amanda

This time of year I go a little bit over board with the peppermint treats. Is anyone else with me? I look for every single way I can get that peppermint goodness into my baking. Fudge, cookies, and popcorn have been given the peppermint treatment in our kitchen this month. And so far, there is no end in sight for my peppermint cravings. Those stretchy pants are not going anywhere right now.

Up until now breakfast had been the one meal that had been safe from my peppermint addiction. But… I found a way to eat peppermint for breakfast. You see, peppermint mochas are one of the favorite coffee drinks around here, so I took those flavors and added them to these triple chocolate scones.

My kids love when they get to eat chocolate for breakfast. They were especially excited to eat a chocolate breakfast that had frosting and candy on it. My daughter has been putting one in the microwave each morning to get it all warm and gooey again. She did say to tell you that 30 seconds is a little too long because your frosting will all melt.

For these scones I mixed a little bit of coffee and some coffee creamer with the cold butter and the chocolate flour mixture. It makes these scones a decadent treat to wake up to in the morning.

Now, you could make these the day you need them, but the best thing about these scones is that you can make them the day before. Any way to save time in the morning gets my vote. They would be the perfect breakfast to have all ready for Christmas morning.

Quick tip though, if you make them early, wait to add the frosting and candy canes until you actually serve them. We got a good laugh at our scones the next day because candy canes tend to melt when added to frosting. It didn't change the taste at all, but they were slightly different looking.

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Peppermint Mocha Scones Recipe

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Ingredients

For the Scones:

2 cups flour
1/2 cup unsweetened dark cocoa powder
1/3 cup brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, cold
1 egg
1 teaspoon coffee extract
1/4 cup coffee, brewed strong and cooled
1/2 cup peppermint mocha coffee creamer
3/4 cup mini chocolate chips

For the Frosting:

1/4 teaspoon peppermint extract
1 tablespoon peppermint mocha coffee creamer
2 tablespoons butter, softened
1 cup powdered sugar
1/2 cup crushed peppermint

Directions

For the Scones:

Whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a bowl. Add the cold butter and cut in with a fork or pastry blender until the butter is in small pieces. Stir in the chocolate chips.
Add the egg, coffee extract, cooled coffee, and creamer and mix together with a fork until a soft dough forms.
Divide the dough in half and place on a baking sheet.
Pat each section into a 6 inch circle. Score each circle into 6 wedges. The dough is very sticky, so do not try to move it.
Bake at 400°F for 18 minutes. Do not over bake.
Let cool for 5 minutes, then cut the scones apart where the scored marks were. Let cool completely.

For the Frosting:

Beat together the butter, peppermint extract, and coffee creamer until creamy. Slowly add the powdered sugar.
Spread the frosting on the cooled scones and sprinkle with the crushed candy canes.
Serve immediately.
Store in a sealed container.