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Peppermint Mocha Scones Recipe

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4.6 from 162 reviews

These Peppermint Mocha Scones are a festive and flavorful treat combining rich dark cocoa, chocolate chips, and a refreshing peppermint mocha flavor. Perfect for holiday mornings or cozy afternoons, they feature a tender, buttery texture with a creamy peppermint mocha frosting and a hint of coffee.

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 brewed strong coffee, 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. Combine Dry Ingredients: Whisk together the flour, unsweetened dark cocoa powder, brown sugar, baking powder, baking soda, and salt in a large bowl until evenly mixed.
  2. Cut in Butter and Add Chocolate Chips: Add the cold butter to the dry ingredients and cut it in using a fork or pastry blender until the mixture resembles small pea-sized pieces. Gently stir in the mini chocolate chips. Create a well in the center of the dry ingredients.
  3. Mix Wet Ingredients and Form Dough: In a separate bowl or measuring cup, whisk together the egg, coffee extract, cooled brewed coffee, and Peppermint Mocha Coffee Creamer. Pour this liquid into the well in the dry ingredients and mix with a fork until a soft sticky dough forms.
  4. Shape Dough: Divide the dough into two equal portions and place each ball onto a baking sheet lined with parchment paper.
  5. Form Circles and Score: Pat each dough ball into a 6-inch circle, then score each circle into 6 equal wedges using a sharp knife or a bench scraper. Do not separate the wedges yet, and avoid moving the dough as it is sticky.
  6. Chill the Dough: Place the baking sheet in the refrigerator for 20 to 30 minutes to chill the dough, which helps prevent the scones from spreading too much during baking.
  7. Preheat Oven and Bake: Preheat your oven to 400°F (204°C). Once chilled, bake the scones for 18 minutes until they are set but not overbaked.
  8. Cool and Separate: Remove from the oven and let the scones cool on the baking sheet for 5 minutes. Then cut the scones apart along the scored lines and allow them to cool completely.
  9. Prepare Frosting: Beat together the softened unsalted butter, peppermint extract, and Peppermint Mocha Coffee Creamer until creamy. Gradually add the powdered sugar, mixing well until smooth and fluffy.
  10. Frost and Garnish: Spread the peppermint mocha frosting generously onto the cooled scones and sprinkle with crushed peppermint bits right before serving for a festive finish.

Notes

  • Ensure the butter is very cold to help achieve tender flaky scones.
  • Strong brewed coffee can be substituted with espresso for a more intense mocha flavor.
  • Use mini chocolate chips to distribute chocolate evenly throughout the scones.
  • Do not skip chilling the dough; it prevents excessive spreading and improves texture.
  • Scones taste best the day they are made but can be stored in an airtight container for up to 2 days.
  • Crushed peppermint bits add a nice crunch and peppermint flavor, but can be omitted if unavailable.

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