Dark Chocolate Mint Scones

Recipe and photo by Tami Ganeles Weiser Yield:  8 scones
Prep Time:  35 minutes Cook Time:  17 minutes

Dark Chocolate Mint Scones

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

1 tablespoon (15 milliliters) Fresh Mint Oil or store-bought mint oil, Boyajian brand preferred

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


  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. 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.
  4. Transfer the contents of the food processor to a large mixing bowl. Gently toss the chocolate chunks with the flour mixture.
  5. 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.
  6. 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.
  7. Brush the scones with the remaining 1 tablespoon buttermilk and sprinkle with the raw sugar.
  8. 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.

Kitchen Tips

If you prefer, semisweet chocolate chips will work just fine in these scones.


Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.