Mint Chocolate Scones

Beautiful food photography: a chocolate scone infused with peppermint served on a plate. Recipe made using Tetley Pure Peppermint tea.

Tea and scones - is there anything better? Try these chocolate mint scones for a special treat at tea time.

Preparation time: 10 minutes
Bake time: 15 minutes
Total time: 25 minutes
Difficulty: Easy
Serves: 8

Ingredients

  • 4 Pure Peppermint tea bags
  • 1 3/4 cups (425 mL) all-purpose flour
  • 1/2 cup (125 mL) granulated sugar
  • 1/3 cup (75 mL) cocoa powder
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cubed
  • 1/2 cup (125 mL) chopped dark chocolate (70%)
  • 1/2 cup (125 mL) buttermilk (approximately)
  • 1 egg
  • 2 tbsp (30 mL) coarse granulated sugar

Directions

  1. Preheat oven to 400°F (200°C).
  2. Line baking sheet with parchment paper. Set aside.
  3. Remove tea leaves from bag; whisk with flour, granulated sugar, cocoa, baking powder, baking soda, and salt.
  4. Using pastry cutter or two knives, cut butter into flour mixture until mixture resembles coarse breadcrumbs with a few pea-size pieces remaining.
  5. Stir in chocolate.
  6. Whisk buttermilk with egg.
  7. Using fork, stir into flour mixture to make ragged dough. Transfer to well-floured work surface and shape into 8-inch (20 cm) round.
  8. Cut into 8 wedges.
  9. Place wedges 2 inches (5 cm) apart on prepared baking sheet. Brush tops with additional buttermilk and sprinkle with coarse sugar.
  10. Bake for 15-18 minutes or until firm and flaky.