Wednesday, December 30, 2009
Chocolate Peppermint Scones
Bart made this for us shortly before Christmas--it was a delicious, festive breakfast!
Recipe from: Taste of Home
2 cups all-purpose flour
1/2 cup whole wheat pastry flour
1/2 cup baking cocoa
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup cold butter
3/4 cup (6 ounces) vanilla yogurt
1/2 cup buttermilk
1 teaspoon peppermint extract
1 cup 60% cacao bittersweet chocolate baking chips
1 tablespoon coarse sugar
2 ounces bittersweet chocolate, melted
1/4 cup crushed peppermint candies
In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the yogurt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips.
Turn onto a floured surface; knead 10 times. Divide dough in half; transfer each portion to a greased baking sheet. Pat into a 6-in. circle. Cut into six wedges, but do not separate. Sprinkle with sugar.
Bake at 400° for 18-20 minutes or until puffed and tops are cracked. Remove to wire racks; cool slightly. Drizzle with melted chocolate and sprinkle with peppermint candies. Serve warm (although these are also good leftover).
Yield: 1 dozen.