SANTA'S HAT PEPPERMINT SCONES WITH WHITE CHOCOLATE GANACHE
Decorated for the holidays, these scones make a festive treat.
Provided by Food Network
Categories dessert
Time 1h50m
Yield 12 scones
Number Of Ingredients 14
Steps:
- For the scone: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a bowl, combine the flour, crushed candy canes, sugar, baking power, salt and baking soda. Using 2 knives or a pastry blender, cut in the butter until the butter is in small pieces but still visible. Stir in the buttermilk. Knead lightly just until the dough holds together.
- Divide the dough into 2 pieces. Form each piece into a disc about 8 inches wide and 5/8 inch thick. Cut each disc into 6 wedges and place on the prepared pan. Bake until light golden, 20 to 25 minutes. Remove to a cooling rack and let cool completely.
- For the ganache: In a pot, bring the cream and corn syrup to a simmer, then remove from the heat. Add the white chocolate melts and peppermint oil and stir until completely melted. Transfer to a bowl if necessary for ease of dipping.
- Dip the scones in the ganache as desired, returning them to the parchment to collect any ganache that drips off. If decorating with sprinkles, sugar or candy, add them quickly before the ganache sets, decorating one at a time as each scone is dipped in the ganache.
CHOCOLATE PEPPERMINT SCONES
Try my decadent scones as a breakfast or brunch treat or a snack served with coffee and mint tea. They're so festive for the holidays, decked out in red-and-white peppermint candy. -Shelly Platten, Amherst, Wisconsin
Provided by Taste of Home
Time 45m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. In a small bowl, whisk the yogurt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips. , Turn onto a floured surface; knead 10 times. Divide dough in half; transfer each portion to a greased baking sheet. Pat into a 6-in. circle. Cut into six wedges, but do not separate. Sprinkle with coarse sugar. , Bake at 400° for 18-20 minutes or until puffed and tops are cracked. Remove to wire racks; cool slightly. Drizzle with melted chocolate and sprinkle with peppermint candies. Serve warm.
Nutrition Facts : Calories 328 calories, Fat 15g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 257mg sodium, Carbohydrate 46g carbohydrate (23g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE PEPPERMINT SCONES
Make and share this Chocolate Peppermint Scones recipe from Food.com.
Provided by januarybride
Categories Scones
Time 40m
Yield 12 scones, 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs.
- In a small bowl, whisk the yogurt, buttermilk, egg and extract; add to crumb mixture just until moistened. Stir in chocolate chips.
- Turn onto a floured surface; knead 10 times.
- Divide dough in half; transfer each portion to a greased baking sheet.
- Pat into a 6-in. circle. Cut into six wedges, but do not separate.
- Sprinkle with sugar.
- Bake at 400° for 18-20 minutes or until puffed and tops are cracked.
- Remove to wire racks; cool slightly.
- Drizzle with melted chocolate and sprinkle with peppermint candies.
- Serve warm.
WHITE CHOCOLATE PEPPERMINT SCONES
Make and share this White Chocolate Peppermint Scones recipe from Food.com.
Provided by gailanng
Categories Scones
Time 40m
Yield 12-16 scones
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees. Lightly spray a baking sheet with nonstick baking spray with flour.
- In a large bowl, sift together flour, 1/3 cup sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in white chocolate morsels and peppermint baking chips.
- In a small bowl, whisk together buttermilk, egg yolk, vanilla extract and peppermint extract. Add buttermilk mixture to flour mixture; mix until dough comes together in moist clumps. Gather dough into a ball and knead for 2 to 3 turns. Place on a lightly floured surface and pat to about 1/2-inch thickness.
- Using a 4-inch cutter, cut out dough (cut straight down, do not twist). Transfer to prepared baking sheet, spacing 1 inch apart.
- Whisk 1/4 cup water with 1 egg and brush over tops of scones. Lightly sprinkle scones with remaining tablespoon of sugar. Bake scones for 18 to 20 minutes, or until light golden brown. Serve with Candy Cane Cream, if desired.
- Candy Cane Cream:.
- In a medium bowl, beat cream and candy canes at medium speed with an electric mixer until medium peaks form. Garnish with mint leaf and crushed peppermint candies, if desired.
CHOCOLATE PEPPERMINT BARS
Chocolate and peppermint -- a classic combination! The smooth chocolate top layer hides two more yummy layers underneath: a chocolate crust and creamy peppermint filling. You can also tint the mint layer green (or red, I suppose, for Christmas, though I think green is prettier and 'mintier.' Originally from the Colorado Cache cookbook, these bars are great for the holidays or anytime. Prep time does not include assorted chilling periods.
Provided by winkki
Categories Bar Cookie
Time 55m
Yield 24-30 serving(s)
Number Of Ingredients 11
Steps:
- For Layer#1:.
- Melt chocolate and butter, stirring frequently.
- Cream eggs and sugar; add flour and chocolate mixture.
- Mix well and spread in 8x8 pan.
- Bake at 350F for 20 min; turn oven off and bake 5 min more.
- Let cool.
- For Layer#2:.
- Cream sugar and butter together.
- Blend in cream and extract.
- Spread on cooled crust layer and refrigerate until chilled.
- For Layer#3:.
- Melt chocolate and butter together; pour over peppermint layer.
- Chill& cut into small squares (this is rich!).
Nutrition Facts : Calories 170, Fat 10.6, SaturatedFat 6.5, Cholesterol 34.7, Sodium 67.2, Carbohydrate 19.7, Fiber 1.1, Sugar 15.8, Protein 1.6
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