Double Chocolate Peppermint Scones (Edit recipe)

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These gluten-free dairy-free double chocolate peppermint scones are soft, crumbly, rich in chocolate flavor and are topped with a sweet peppermint glaze. These are delicious on their own but are even better with a cup of coffee!

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PREP TIME

10 minutes

COOK TIME

14 minutes

INGREDIENTS

Serves: 8

Ingredients

1.5 cups Gluten Free 1-to-1 Baking Flour (Bob's Red Mill)
.75 cup Cocoa Powder, (+more for later)
.75 cup Plant Based Butter
.333 cup Granulated White Sugar
1 Espresso, Shot (about 2 oz)
.333 cup Cashew Milk, or any Plant Milk
2 Eggs, Large
1 Tbsp Vanilla Extract
2 tsp Baking Powder
.5 tsp Baking Soda
.25 tsp Kosher Salt

Peppermint Glaze

1 cup Powdered Sugar, (+more for dusting)
3 Tbsp Cashew Milk, or any Plant Milk
1 tsp Peppermint Extract
1 cup Dark Chocolate Chips, Dairy-Free
1 Candy Canes, crushed (optional)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl combine plant milk, espresso, eggs, and vanilla extract. Whisk until the eggs are fully combined. Set aside.
In a large bowl come flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix with a clean fork or whisk until flour and cocoa powder are evenly combined.
Add cold plant butter to the dry ingredients and mix with your hands, pressing the butter between the dry ingredients creating smaller and smaller clumps. Do this until the butter clump are approximately the size of a pea throughout.
Pour wet ingredients into the dry ingredients and use a spoon or rubber spatula to gently fold just until combined. Make sure to scrape the bottom of the bowl for remaining dry bits.
Fold in chocolate chips just until distributed.
Line the kitchen counter or large cutting board with parchment paper and dust a spoonful of cocoa powder on top. Add the u201cdoughu201d to the parchment paper, add an additional teaspoon of cocoa powder onto the dough and gently press the dough outward until it's about 1 inch thick. Fold half of the dough onto the other half. Add a pinch of cocoa powder if necessary and gently press dough outward until about 1 inch thick and fold over.
Form the folded dough into a circle shape and gently press down until about 1.5-2 inches thick. Fold parchment paper over the dough and cover in plastic wrap. Place in freezer for 30 minutes. (I like to place the dough onto a paper plate and then freeze so it retains a flat shape).
In the meantime, preheat the oven to 425º.
After chilling, remove the dough from the fridge, remove the plastic wrap and place the parchment wrapped dough directly on the baking sheet. Run a knife under water and cut the circle in half so that you have two half moons. Wet the knife again and cut diagonally across both halves as if you're cutting each half into thirds or the circle into sixths. Gently pull out the two triangles away from the circle and cut the remaining two 2/3s of the circle into halves, creating 4 more triangles. Set the triangles about 2 inches away from one another on the baking sheet.
Bake at 425º for 14 minutes or until golden brown. In the meantime, prepare the peppermint icing using the following steps.
In a small bowl, combine powdered sugar, plant milk, and peppermint extract. Mix vigorously until the icing is smooth. Set aside.
Once ready, drizzle icing over the scones. Dust with powdered sugar and top with crumbled peppermint candies.
Enjoy!

Notes

For best results, use the flour blend listed in the recipe’s ingredients list.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	431
Fat:	29 g
Carbohydrates:	38 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	372 mg
Fiber:	4 g
Sugars:	29 g
Sugar Alcohol:	0 g
Calculated per serving.