Peppermint Mocha Scones Recipe

Jump to Recipe Print Recipe

The Comfort of Peppermint Mocha Scones Recipe

There’s something deeply comforting about the blend of rich chocolate, fresh peppermint, and a hint of coffee — that’s why I’m so fond of this Peppermint Mocha Scones Recipe. It’s the kind of treat that feels like a warm hug on a chilly morning, perfect for slowing down and savoring the moment. I love how these scones bring together that velvety cocoa with the crisp brightness of peppermint, making every bite a little celebration. You’ll notice the aroma as you bake — it’s like your kitchen is wrapped in cozy holiday magic. Whether you’re nibbling these with your morning coffee or offering them at a weekend brunch, they’re a special way to invite comfort and cheer. The texture is just as inviting, with lightly crisp edges giving way to tender, buttery centers studded with mini chocolate chips that melt just so. If you’ve been hunting for a scone recipe that feels both indulgent and approachable, this Pepperment Mocha Scones Recipe is your answer. I’m excited to walk you through the steps so you can enjoy these at home — no fancy equipment or complicated techniques needed.

Ingredient Guide

• Flour (2 cups): The base giving structure; all-purpose flour works beautifully here.
• Unsweetened dark cocoa powder (½ cup): Brings deep chocolate richness and beautiful color.
• Brown sugar (⅓ cup): Adds warmth and moisture without cloying sweetness.
• Baking powder & baking soda: Leavening agents that ensure a tender, fluffy rise.
• Salt (¼ tsp): Balances flavors and enhances chocolate notes.
• Butter (½ cup, cold): Cold butter creates those signature flaky layers—don’t skip chilling it!
• Egg (1 large): Binds the dough and adds richness.
• Coffee extract & brewed coffee (coffee extract 1 tsp + ¼ cup brewed, cooled): Infuses that unmistakable mocha depth.
• Peppermint Mocha Coffee Creamer (½ cup): The secret ingredient that ties mocha and peppermint together with creamy sweetness.
• Mini chocolate chips (¾ cup): Little bursts of melting chocolate make every bite exciting.
• For the Frosting: Peppermint extract, Peppermint Mocha Coffee Creamer, softened butter, powdered sugar, and crushed peppermint bits add a cool, festive finish.

Prep Before You Begin

I always recommend setting up everything before you start mixing — that mise en place saves so much time and stress. Pre-measure your dry ingredients, chill your butter until it’s rock cold, and have your liquids ready to go. You’ll want your oven preheated to 400°F right before you pop the scones in to bake, so it’s hot and ready to give you that perfect rise and golden edges.

How to Make Peppermint Mocha Scones Recipe

1. Whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl. This blends the dry ingredients evenly, setting the stage for perfect texture.
2. Add the cold butter and use a fork or pastry blender to cut it into small pieces—about pea-sized. This creates those lovely flaky layers you’ll love biting into. Then, gently stir in the mini chocolate chips so they’re evenly distributed.
3. Make a well in the center of the dry mix, then add the egg, coffee extract, cooled strong coffee, and Peppermint Mocha Coffee Creamer. Use a fork to mix until a soft dough forms. It’ll look sticky—that’s right where you want it.
4. Divide the dough in half and place each portion on a baking sheet lined with parchment.
5. Pat and press each ball into a 6-inch circle right on the sheet. Score each circle into 6 wedges using a sharp knife—you’ll cut along these later. Resist the urge to move the dough; it’s delicate and sticky.

6. Refrigerate the dough on the baking sheet for 20-30 minutes. This chill step firm ups the butter again, making sure your scones stay tall and tender.
7. Preheat your oven to 400°F (if you haven’t already) right before baking for a perfect burst of heat.
8. Bake the scones for 18 minutes until the edges look lightly crisp and the scones feel firm but tender when touched. Don’t overbake! They should still feel slightly soft inside when you take them out.
9. Cool scones for about 5 minutes on the tray, then carefully cut apart along your scored lines. Let them cool completely on a wire rack before frosting.
10. Make the frosting by beating together softened butter, peppermint extract, and Peppermint Mocha Coffee Creamer until creamy. Gradually mix in powdered sugar until smooth and spreadable.
11. Spread frosting on cooled scones right before serving, then sprinkle with crushed peppermint bits for that bright, festive crunch.

Creative Variations for Peppermint Mocha Scones Recipe

• Swap mini chocolate chips for white chocolate to highlight peppermint’s brightness.
• Add a handful of chopped toasted pecans or walnuts for extra crunch and nuttiness.
• Try orange zest with the peppermint for a sophisticated citrus-chocolate twist.
• For a lighter version, use yogurt instead of creamer and reduce sugar slightly.
• Drizzle melted chocolate over the finished frostings for a glossy finish.
• Mix in a teaspoon of cinnamon or espresso powder for subtle warming notes.

Storage, Freezing & Reheating

• Store unfrosted scones in an airtight container at room temperature for up to 2 days.
• Refrigerate frosted scones in a sealed container for up to 3 days.
• Freeze unfrosted scones for up to 3 months; thaw overnight in the fridge.
• Warm scones gently in a 300°F oven for 5-7 minutes before frosting and serving.
• If you freeze frosted scones, thaw slowly in the fridge to avoid frosting separation.

Peppermint Mocha Scones Recipe FAQs

• Can I use regular milk instead of Peppermint Mocha Coffee Creamer? Yes, but the creamer adds flavor and creaminess that regular milk won’t replicate — consider adding a bit of peppermint extract and coffee syrup to mimic it.
• Why is my dough sticky? This recipe intentionally makes sticky dough to keep scones tender. Use well-floured hands or a spatula and avoid overworking it.
• Can I make these gluten-free? You can substitute a 1:1 gluten-free flour blend, but texture may vary slightly.
• How do I know when scones are done? They should be lightly crisp on the edges, springy to touch, and a toothpick inserted near the center comes out mostly clean.
• Can I make these vegan? You would need to substitute the butter, use flax or chia egg, and ensure nondairy creamer fits your needs. Expect slightly different texture.

Print