Peppermint Mocha Scones

This recipe for peppermint mocha scones is a festive little treat for slow mornings, cozy afternoons, or whenever you want your kitchen to smell like a holiday café.  They're sweet enough to be a treat, but the candy cane balances out the flavors so nicely.

Ingredients

• 1 ¾ cups all-purpose flour

• ¼ cup cocoa powder

• 1 Tablespoon instant coffee (optional, but lovely)

• 3 Tablespoons granulated sugar, plus extra for topping

• 1 cup dark chocolate chips
  

• 1 Tablespoon baking powder

• ½ teaspoon salt

• 6 Tablespoons unsalted butter, chilled and divided

• 1 cup heavy cream

• ¼ teaspoon peppermint extract

• 6 candy canes, crushed and divided

Instructions

1. Preheat & prep.
   Heat the oven to 450°F. Place a rack in the center so your scones bake evenly.

2. Blend the dry ingredients.
   In a food processor, pulse together the flour, cocoa, instant coffee, sugar, baking powder, and salt—just until everything looks evenly mixed.

3. Add the butter.
   Cut 5 Tablespoons of the chilled butter into small cubes. (Save the last tablespoon for brushing later.) Scatter the cubes over the dry mixture and pulse again until the texture resembles coarse breadcrumbs with a few buttery bits still visible.

4. Bring it together.
   Transfer the mixture to a medium bowl. Stir in the heavy cream, peppermint extract, chocolate chips, and 4-6 of the crushed candy canes (same some back if you want to put crushed pieces on top). Mix just until the dough comes together—no overthinking, no over-mixing.

5. Shape the dough. Choose your adventure:

   Option 1: The tidy round café-style look.
   Sprinkle the remaining crushed candy canes into the bottom of a round cake pan. Press the dough firmly and evenly into the pan, then flip it onto a cutting board with one confident tap. You’ll get a clean, round disc.

   Option 2: The rustic homemade look.
   Turn the dough out onto a lightly floured surface. Shape it into a small disc and press the remaining crushed candy canes across the top.

6. Slice & sugar.
   Cut the dough into wedges. Melt your remaining 1 Tablespoon of butter and brush it generously over the tops.  Some prefer adding a dash of sugar and/or a the smaller "dust" of your crushed candy canes on top, but it's totally optional. 

7. Bake.
   Move the wedges onto a parchment-lined baking sheet, giving them space to puff up. Bake for 12–15 minutes, until they’re set and slightly crisp on the edges.  

8. Cool & enjoy.
   Let the scones rest for at least 10 minutes. Serve warm with a cozy cup of tea and enjoy a magical moment.

Tea Pairings

These peppermint mocha scones are perfect for sharing with friends and family.  Our favorite pairings are any chocolate flavored tea or mint flavored teas.  The chocolate teas make for a more indulgent moment, but the mint teas can be a nice palate cleanser and tummy soother!