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Christmas: Chocolate Peppermint Scones

Source of Recipe


Country Woman (December / January 2009)



List of Ingredients



• 2 cups all-purpose flour
  
• ½ cup whole-wheat pastry flour
  
• ½ cup baking cocoa
  
• ½ cup packed brown sugar
  
• 2 tsp baking powder
  
• 1 tsp baking soda
  
• ½ cup cold butter
  
• 1 carton (6 ounces) reduced-fat vanilla yogurt
  
• ½ cup buttermilk
  
• 1 egg
  
• 1 tsp peppermint extract
  
• 1 cup 60% cacao bittersweet baking chips
  
• 1 Tbsp coarse sugar
  
• .
  
• 2 squares (1 ounce each) bittersweet chocolate, melted
  
• ¼ cup crushed peppermint candies
  






Instructions



1. In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the yogurt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips.
   
   
2. Turn onto a floured surface; knead 10 times. Divide dough in half; transfer each portion to a greased baking sheet. Pat into a 6-inch circle. Cut into six wedges, but do not separate. Sprinkle with sugar.
   
   
3. Bake at 400° for 18 to 20 minutes, or until puffed and tops are cracked. Remove to wire racks; cool slightly. Drizzle with melted chocolate, and sprinkle with peppermint candies. Serve warm.
   
   Makes one dozen.