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These mint chocolate scones are filled with gooey chocolate chips and plenty of mint flavour. The perfect festive breakfast that allows you to have chocolate for breakfast! 

Mint Chocolate Chip Scones

These mint chocolate scones are filled with gooey chocolate chips and plenty of mint flavour. The perfect festive breakfast that allows you to have chocolate for breakfast! 

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author Annie N

Ingredients

  • 2 1/2 cups (210g) plain/all-purpose flour
  • 1/4 cup (50g) caster/white sugar
  • 3 tbsp cocoa powder
  • 2 tsp baking powder
  • Pinch of salt
  • 1 stick (113g) unsalted butter, cold and cubed
  • 2/3 cup (116g) milk chocolate chips
  • 1 tsp peppermint extract
  • 2 large eggs
  • 5-7 tbsp milk
  • 2 oz (56g) white chocolate

Instructions

  1. Preheat the oven to 200C/400F and line a baking tray with grease proof paper/a silicone mat/Silpat.

  2. Place flour, sugar, cocoa powder, baking powder, salt and butter into a large bowl and rub between your fingers until you have a coarse breadcrumb texture.

  3. Add in the chocolate chips and briefly stir to disperse the chips.

  4. Add in the peppermint extract, eggs and stir with a wooden spoon until the eggs are well combined. I say stir - it's more bringing it together than stirring madly!

  5. Add in 3tbsp milk and stir, then continue adding milk 1tbsp at a time, stirring in between until a soft dough forms. Dough won't be particularly sticky, but should come together into a neat, but slightly flaky ball.

  6. Tip out onto your prepared baking tray and pat into a circle around 1inch thick. Cut the mixture into 8 wedges - I use a pizza cutter to cut in half longways, then across and then once each way diagonally.

  7. Use a fish slice/spatula to gently pick the scones up and move them so there's a 2 inch gap between each scone.

  8. Place in the oven for 12-15 minutes, until the scones are risen and firm to the touch. You won't be able to see that they've gone golden because of the cocoa powder, but if you stick a skewer into the centre of a scone, it will feel crisp on the outside and then soft inside. There should be no crumbs stuck to the skewer.

  9. Leave to cool completely on the baking tray, then place some kitchen paper underneath a wire rack. Place the scones on the wire rack. Next, place the white chocolate into a small heat proof bowl and microwave for 20 second increments, stirring between each one until all the chocolate is melted.

  10. Pour the white chocolate into one corner of a small Ziploc bag and shut the bag. Snip a tiny piece off of the corner of the bag and then drizzle the white chocolate all over the scones.

  11. Leave to set for 15 minutes, then dig in!

  12. Mint Chocolate Chip Scones will keep in an airtight container, at room temperature for 5 days. After 4 days they may be a little dry, but still perfectly edible. Just place them in the microwave for 30 seconds!