The internet is flooded with holiday cookies and cakes and i am yet to post a holiday recipe on the blog. I am going to blame it partly on my vacation, partly on my fear of consuming too much sugar and totally on my laziness. I finally got motivated and decided to bake something when i saw pictures of Andes peppermint crunch chips on Instagram. I love peppermint particularly in winter because it is refreshing and is an instant pick- me- up on a dull, gray morning. These scones are so perfect and crumbly with a nice crunch from the peppermint chips. This recipe makes about 36 mini scones, they store well for couple of days. So make a batch of this cozy treat for your Christmas morning.and make sure to leave a couple for ol’ Saint Nick.
2.25 cups all-purpose flour, sifted
1/8 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons granulated sugar
1.5 sticks unsalted butter
1/2 cup heavy cream
1 large egg
1 cup peppermint crunch baking chips
1. Preheat oven to 375 F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, sift the dry ingredients together.
3. Beat egg into the cream and set aside.
4. Cut the butter into the dry ingredients with a pastry cutter or two knives until the mixture resembles coarse meal
5. Fold in the peppermint baking chips.
6. Mix cream with egg, then combine with flour, stirring gently with a fork until it comes together.
7. Turn dough onto a floured surface and lightly press it together until it forms a rough rectangle.
8. Use a rolling pin to roll into a rectangle about 1/2 inch to 3/4 inch thick. Use your hands to help with the forming if necessary.
9. Use a knife to trim into a symmetrical rectangle, then cut the rectangle into 18 symmetrical squares/rectangles. Next, cut each square/rectangle in half diagonally, to form two triangles.
10. Transfer to baking sheet and bake for 13-15 minutes or until golden brown and puffed. Remove from oven and let it cool for at least 15 minutes before serving.