It felt like it was time for a recipe here at Mojo and Moxie, and so today, in preparation for the holiday season, it’s Peppermint Dark Chocolate Cherry Scones!
There isn’t a lot to look forward to these days. Even the prospect of getting ready for the holidays has lost a little shine for us given our current situation with the pandemic. In certain parts of our country, people are finding themselves once again closing in on complete lock down and we are staring down the real possibility of a very quiet, entertaining- free holiday season.
The funny thing is – I think many of us previously fantasized about this type of low key December, but at this point in the game, we are OVER IT. We want to see our extended family and we want to hang out with friends. We want to hug and laugh together.
The one thing we are still all doing though, is baking! And while the adage “who is going to eat it?” still rings true – we are willing to put the effort in to make a few new things because – hey – what else are we going to do!
So today, I thought I would share with you one of my fav brunch items – Peppermint Dark Chocolate Cherry Scones. They work for Christmas of course, but they are also great for a cold November morning – or snuck out of the freezer in January when you want a treat.
Jump to RecipeA couple of notes on these:
You can adjust the peppermint flavour to your liking. I just like a hint of peppermint – others might really want to ramp it up. Here is our fav peppermint extract at Mojo and Moxie – Simply Organic Peppermint – we like that it is organic and has a lovely, pure peppermint flavour.
Why not add a little something something to these scones and instead of a sugar sprinkle, dust these bad boys with crushed candy canes! If you want to make it easy on yourself – I buy the Wilton Crushed Candy Cane sprinkles rather than spend time crushing actual candy canes.
Once these scones have fully cooled, the best way to store them for the freezer is in a zip loc – I find a container just doesn’t keep them as fresh.
If you don’t love dried cherries – they don’t really add too much flavour, but make a super interesting texture change from the chocolate. Feel free to leave them out if you want!
You might be worried that your scones look super flat before putting them in the oven, like in the picture below.
But never fear – these will turn flaky and light during their time in the oven – have faith!
Danni and I have been wondering…are you going to do more baking this year for the holiday season?
Are you wanting to try something you’ve never attempted before? Like a fully homemade gingerbread village or the “love it or hate it” fruit cake?
Drop us a line below and tell us where your head is at…
Of course, with the holidays coming, you might want to check out our other fun, festive treats –
Our shopping pick me up – NO BAKE ENERGY BITES
OR
Add to your Christmas morning treats with BUNDTS and BALLS
Despite COVID – 19 and all the delights it has brought with it, we still have FOOD to keep us connected 🙂
Let us know how you like these Peppermint Dark Chocolate Cherry scones – and tag us on insta when you make them!!
Peppermint Dark Chocolate Cherry Scones
Ingredients
- 1 cup dried cherries
- 1 1/2 cup Dark Chocolate
- 2 tbsp flour
- 2 tbsp sugar
- 2 tbsp baking powder
- 3 tsp kosher salt
- 4 cups flour
- 3 sticks salted butter (diced and very cold) (3/4 of a pound)
- 1 cup cream I used coffee cream!
- 5 eggs (large) – lightly beaten
- 1/2 tsp pure peppermint extract
- 1 egg mixed with a tbsp water for egg wash
Instructions
- Preheat your oven to 400 F and prepare a couple of baking sheets with parchment and set asideMix your dried cherries, chocolate and the 2 tbsp of flour in a small bowl and swish around. You want to coat your cherries and chocolate in the flour.Using an electric mixer combine the dry ingredients (sugar through flour) and mix on low until combined. Add your diced butter and mix on low until pieces are small – pea shaped and incorporated into the dry ingredients. Combine eggs and cream together with peppermint extract and slowly add to the dry mixture combining until just blended.Add the cherry / chocolate mixture. Dump the dough out on to a heavily floured counter or board and knead it to ensure your "mix-ins" are nicely mixed throughout your dough.Roll your dough out to about 1 inch thick. Cut out scones with a 3 inch round cutter. If you don't have one (like me!) use a floured rim glass!Place the cut out scones on the parchment lined cookie sheets and re-roll scraps to use up all the dough.Brush the tops of each scone with the "egg wash" mixture and sprinkle with either a little sugar – or if you want – crushed candy canes to make it super festive!Bake for 20 minutes on the middle rack of your oven. Scones should be lightly brown and smell delish!
xx
C