Name: Holiday Chocolate Scones
Prep time: 15 minutes
Cook time: 25 minutes
Yield: 8 to 12 scones
Ingredients: For scone dough:; 2 cups all-purpose flour, plus more for kneading; 1 Tbsp. baking powder; 12 Tbsp. cold unsalted butter, diced; 2 extra large eggs; 1/2 cup heavy cream; 1/2 cup semisweet chocolate chips; For egg wash & frosting:; 1 extra large egg, lightly beaten; 1 cup powdered sugar; 1/4 cup crushed peppermint candy; 2 Tbsp. water

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Holiday Chocolate Scones

Recipe by Mary Johnston—Savory Franchising Team (adapted from Ina Garten’s Cranberry Orange Scones)

All-Purpose Cooking

Baking

You'll want to make a double batch of these chocolaty breakfast treats when holiday guests come around.

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Serves 8 to 12 scones

Prep Time 15 minutes

Cooking Time 25 minutes

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Ingredients

For scone dough: 2 cups all-purpose flour, plus more for kneading 1/4 cup Dutch Cocoa Powder

2 Tbsp. Black Onyx Chocolate Sugar

1 Tbsp. baking powder

1 tsp. Mayan Sea Salt

12 Tbsp. cold unsalted butter, diced 2 extra large eggs 1/2 cup heavy cream 1/2 cup semisweet chocolate chips For egg wash & frosting: 1 extra large egg, lightly beaten

2 Tbsp. Black Onyx Chocolate Sugar

1 cup powdered sugar

1/4 tsp. Natural Peppermint Extract

1/4 cup crushed peppermint candy 2 Tbsp. water

Dutched Cocoa Powder

Directions

Step 1 For scone dough: Preheat oven to 400 degrees. Mix flour, Dutch Cocoa Powder,Black Onyx Chocolate Sugar, baking powder, Mayan Sea Salt, and butter on low speed in electric mixer until crumb-like. Whisk eggs and cream together and drizzle into flour-butter with mixer on low speed. Mix until just combined then add chocolate chips until just mixed in. Turn dough out onto floured working surface. Roll dough into a 3/4-inch thick slab. Use a 3-inch round biscuit cutter to cut circular scones and place on a parchment-lined baking sheet.

Step 2 For egg wash and frosting: Brush tops of scones with the egg and sprinkle generously with Black Onyx Chocolate Sugar. Bake for 20 to 25 min. until golden and slightly firm to the touch. Remove from oven and cool for at least 10 min. Whisk powdered sugar with Natural Peppermint Extract and water until smooth. Drizzle or spread frosting over scones then sprinkle each with crushed peppermint candy.