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Peppermint Mocha Scones Recipe

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4.4 from 23 reviews

Delight in these rich and festive Peppermint Mocha Scones, featuring a chocolaty crumb infused with coffee extract and topped with a creamy peppermint frosting and crushed candy canes. Perfect for a holiday breakfast or cozy coffee break.

Ingredients

For the Scones:

  • 2 cups flour
  • ½ cup unsweetened dark cocoa powder
  • ⅓ cup brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup butter, cold
  • 1 large egg
  • 1 teaspoon coffee extract
  • ¼ cup coffee, brewed strong and cooled
  • ½ cup Peppermint Mocha Coffee Creamer
  • ¾ cup mini chocolate chips

For the Frosting:

  • ¼ teaspoon peppermint extract
  • 1 tablespoon Peppermint Mocha Coffee Creamer
  • 2 tablespoons unsalted butter, softened
  • 1 cup powdered sugar
  • ½ cup crushed peppermint bits

Instructions

  1. Mix Dry Ingredients: Whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a bowl until evenly combined.
  2. Cut in Butter and Add Chocolate Chips: Add cold butter and cut it into the dry ingredients using a fork or pastry blender until the butter is in small pieces. Gently stir in the mini chocolate chips. Create a well in the center of the mixture.
  3. Add Wet Ingredients and Form Dough: Pour in the egg, coffee extract, cooled brewed coffee, and Peppermint Mocha Coffee Creamer. Mix together with a fork until a soft dough forms.
  4. Shape Dough Balls: Divide the dough into two equal portions and place each on a baking sheet. Pat and press each portion into a 6-inch circle. Score each circle into 6 wedges without separating the pieces. Do not try to move the sticky dough.
  5. Chill Dough: Refrigerate the baking sheet with the shaped dough for 30 minutes to ensure the dough is cold and prevents excessive spreading during baking.
  6. Preheat and Bake: Preheat oven to 400°F. Bake the scones for 18 minutes until just set but not overbaked.
  7. Cool and Separate: Let the scones cool for 5 minutes, then cut apart along the scored lines. Allow them to cool completely to room temperature.
  8. Prepare Frosting: Beat together softened butter, peppermint extract, and Peppermint Mocha Coffee Creamer until creamy. Gradually add powdered sugar, mixing until smooth.
  9. Frost and Garnish: Spread the frosting over the cooled scones just before serving and sprinkle with crushed peppermint bits.

Notes

  • Ensure the butter is very cold for flaky scones.
  • Using strong brewed coffee enhances the mocha flavor but avoid over saturating the dough.
  • The dough is sticky; lightly flour your hands when shaping to make handling easier.
  • Chilling the dough before baking helps maintain scone shape and texture.
  • If desired, substitute Peppermint Mocha Coffee Creamer with plain creamer plus a drop of peppermint extract for flavor.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://mealsbykate.com/peppermint-mocha-scones-recipe/