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Test Kitchen Approved

Holiday Chocolate Scones

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

Yields

8 to 12 scones

Prep Time

15 Minutes

Cooking Time

25 Minutes

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

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

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

Savory Spice ingredients in this recipe

  • Dutch Cocoa Powder

    Cocoa powder comes from beans that grow in pods on the Theobroma cacao tree. Native to many South American countries, these trees now grow all arou...

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  • Black Onyx Chocolate Sugar

    The cocoa kissed possibilities of this sugar are limitless. Featuring our rich Black Onyx Cocoa Powder, this sugar is decadent with brownie-like fl...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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  • Natural Peppermint Extract

    As soon as you open a bottle and smell our Natural Peppermint Extract, you will know why so many customers believe it is the best tasting peppermi...

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Directions

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.

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.