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



For scone dough: Preheat oven to 400 degrees. Mix flour, cocoa powder, chocolate sugar, baking powder, 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 & frosting: Brush tops of scones with the egg and sprinkle generously with 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 confectioners’ sugar with extract and water until smooth. Drizzle or spread frosting over scones then sprinkle each with crushed peppermint candy.


About 8 scones

Thanks To

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

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Savory Spice Shop Ingredients
Cocoa Powder, Dutch 2 oz bag $4.80
Black Onyx Chocolate Sugar 1 oz bag $3.00
Salt Kosher $6.65
Peppermint Extract, Natural -2floz $5.90
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