I really love scones, but I don’t love what they do to your waistline. Chocolate and mint is one of those combinations you cant go wrong with and it’s a great treat with a mug of tea in the afternoon. These scones are more of the dense variety than light and fluffy, I think they are totally delicious and I hope you love them too!
3.5 cups Flour
½ cup Sugar
2 tsp BP
1/2 tsp BS
¼ tsp Salt
½ cup Dutch Cocoa
4 tbsp Butter
4 tbsp Light Cream Cheese
1/3 cup Light Sour Cream
1 tsp Vanilla
1.5 tsp Peppermint Extract
50 g Dark Chocolate (half of one large bar)
1 tbs Milk (or Almond Milk)
Sugar for sprinkling!
Mix together all of your dry ingredients in a bowl.
Chop your chocolate into small pieces.
Cream together your butter and cream cheese.
Add in the sour cream, eggs, and extracts.
Slowly add the dry ingredients into your mixer until combined. Add the chocolate pieces just until mixed in.
Mix in the milk just to loosen up the mixture and to pull in any extra dry ingredients.
Pat mixture onto a lightly floured surface and cut into even sized pieces.
Roll into balls and pat into whatever scone shape you would like. Sprinkle with sugar and pop these beauties into the oven!
-You can change the extracts in this recipe for a different flavour. Try almond or orange extract!
-Using a good quality Dutch Cocoa in your recipes makes a big difference. It has a pure, intense chocolate flavour and is much better quality!
-Make sure you dont use spreadable cream cheese. It’s just not the same.
-Using cut up chocolate pieces rather than chocolate chips gives it a better texture in my opinion and allows for more chocolate throughout the scone rather than larger pieces.
Bake at 400 degrees