Dark Chocolate Mint Scones
Recipe and photo by Tami Ganeles Weiser
Prep Time: 35 minutes Cook Time: 17 minutes
If you think the combination of chocolate and mint is too old-school, these scones will change your mind. Or maybe your life. Fresh mint leaves and mint oil make all the difference.
1¾ cups (238 grams) all-purpose flour
⅓ cup (32 grams) cocoa powder, Dutch-processed preferred
⅔ cup (135 grams) granulated sugar
3 teaspoons (12 grams) baking powder
½ teaspoon (1 gram) espresso powder
¾ teaspoon (4 grams) salt
1 stick (114 grams/½ cup) cold unsalted butter, cut into small cubes
2 egg yolks
½ cup plus 1 tablespoon cold, low-fat buttermilk, divided
30 large mint leaves, minced finely
½ cup (85 grams) dark chocolate chips or chunks (see Kitchen Tip)
2 tablespoons (26 grams) Sugar in the Raw or turbinado sugar
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of a food processor, combine the flour, cocoa powder, granulated sugar, baking powder, espresso powder, and salt and pulse 5 times to blend well.
- Add the butter in small chunks through the processor’s feed tube, about 4 to 5 cubes at a time, pulsing for 2 seconds after each addition, until the mixture resembles a coarse meal with some small chunks of butter still visible.
- Transfer the contents of the food processor to a large mixing bowl. Gently toss the chocolate chunks with the flour mixture.
- In a small bowl, whisk together the egg yolks, ½ cup of the buttermilk, the mint oil, and mint leaves and pour into the flour mixture. With a spatula, gently stir to just combine. With your hand, gather together the ingredients into a rough mass and transfer to a flour-dusted work surface. The dough should still look a bit ragged.
- Gently pat the dough into a circle approximately ¾ inch thick and 8 inches in diameter. Use a long knife to cut the dough into 8 triangular wedges.
- Brush the scones with the remaining 1 tablespoon buttermilk and sprinkle with the raw sugar.
- Bake on the middle rack for approximately 15 to 17 minutes or until a toothpick inserted into the center of one of the scones comes out clean.
If you prefer, semisweet chocolate chips will work just fine in these scones.