Okay, here they are, the peppermint bark scones that I promised to share before we all take a mini break from the internet world and start spending some high quality time with the fam. I mean, I’ll still be working on behind the scenes things and testing out some super awesome and healthy recipes for the new year over the next week and a bit… but there won’t be any new posts around here until then. Perhaps January 2nd…
Mark and I have never really been New Years people. Okay, I never have… I don’t actually know what he did before we got together. I imagine he did do things. Maybe. But at least for as long as I’ve known him, all we’ve ever done is eat a damn fine dinner and some leftover Christmas chocolate, watch a few movies aaaand fall asleep on the couch well before midnight. We’re so cool, you guys. Oh and we’re also 90.
Last year it was our friend’s couch that we were falling asleep on before midnight and this year it seems we don’t have the choice of falling asleep. We’re heading to the lovely Kevin and Sophie’s house for a black tie (except I own nothing black tie so we’ll see how that goes) party followed by a pyjama party at midnight for the beautiful Sophie’s birthday. So we don’t really have a choice but to stay awake and pretend to be party people. I also think Kevin would scream in our faces and possibly jump on top of us if we did in fact fall asleep.
Remind me again why we’re going?
Oh right, we love them.
Anywho, this weekend I’ll be baking a batch of these peppermint bark scones for the fam and probably be eating them for breakfast on Christmas morning. It’s a fine breakfast, lemme tell ya.
They’re super simple, packed with chopped up peppermint bark, a modest amount of sugar, peppermint extract and sweet, sweet butter. They’re topped with a generous drizzle of melted white chocolate and extra crushed up peppermint bark or candy canes ’cause we’re fancy like that and then devoured. They’re Christmas in every bite. For real. Scones don’t get much better.
For ultimate peppermint bark scone success, make sure all of your ingredients are colder than cold (although not frozen) and try to handle the dough as little as possible… just enough that it comes together and you can lightly press it in to a circle for cutting. IF you find that by the time you have cut your scones they’re not super cold anymore, you can pop them in the freezer for 5 minutes before putting them right in the oven. It’s something I do sometimes if I think they need it although that shouldn’t be an issue this time of year.
That’s all, folks. I’m out for 2016 but will probably still be fairly active on Instagram because who isn’t? You can follow along the madness on my Insta stories if you feel so inclined! Merry Christmas beautiful people and Happy New Year!
- 2C unbleached all purpose flour
- ¼ C unrefined cane sugar
- ¼ C salted butter, cut in to cubes, VERY cold
- ¼ tsp salt
- 4 tsp aluminum free baking powder
- ⅔ C very cold buttermilk, cream or milk
- 1 large egg, cold
- ½ tsp pure peppermint extract
- 1 C roughly chopped peppermint bark
- ½ C white chocolate chips for melting
- ⅓ C crushed candy cane or more peppermint bark, for topping scones
- Preheat oven to 375F
- In the bowl of your stand mixer, combine first 5 ingredients. With the paddle attachment, run your mixer on medium to cut the butter in to it until the mixture resembles coarse crumbs. Add the chopped peppermint bark and mix briefly.
- In a bowl or measuring cup combine milk, egg and peppermint extract. Whisk until completely combined.
- With the mixer running on medium-low, stream in the milk mixture and continue to mix until JUST combined.
- Turn dough out on to a lightly floured surface and knead lightly 6-8 times or until the dough forms a ball. If the mixture is too sticky, gently work more flour in until it no longer sticks to the counter.
- Press the dough in to a ½ inch thick circle and slice in to 8 wedges.
- Place on a parchment paper lined baking sheet with enough room in between each scone so that they don't touch when baking.
- Bake for 20-25 minutes or until the bottoms are golden and the tops are only very lightly browned.
- Allow to cool completely on a wire rack.
- Melt the white chocolate in the microwave in 45 second increments, stopping to stir the chocolate until it's just melted. Careful not to burn the chocolate.
- Drizzle the scone generously with white chocolate and top with extra crushed peppermint bark or candy canes.