This recipe is from my daughter, Madelines', Pink Princess Cookbook by Barbara Berry. We made these a few years ago only once (not sure why). Then decided it was Christmas and would be a good gift (or just a good thing to eat). We actually quadrupled the recipe. (had to make a lot as the whipping creme only came in 34oz container - I'm pretty sure we could have made the scone recipe with a substitution for the creme, as it was darn expensive.. but..)
Variation - we made one batch as it says in the recipe, then we pulverized the StarBrite peppermints we had and added the "peppermint powder" to the dough (not to much). We also still sprinkled a few on the top. We used Christmas Tree and Christmas bell cookie cutters to cut them out. Made 50 plus cookies..
Makes 12 scones
Ingredients:
1 1/2 cups All purpose flour
1/4 cup granulated sugar
2 tsp baking powder
1/8 tsp salt
1 cup milk chocolate chips
1 cup whipping cream plus 2 tablespoons
1/2 cup crushed peppermint candies
Powdered sugar for dusting (optional)
Instructions:
1. Preheat oven to 375 degrees F.
2. In a large mixing bowl, stir together flour sugar, baking powder, and salt until well combined.
3. Add 1 cup whipping cream to the mixture, stirring just until ingredients are moistened. Turn mixture out onto lightly floured surface. Knead gently until soft dough forms (about 2 minutes). Pat dough out to about 1 inch thickness. Cut out into assorted shapes.
4. Place scones 1 inch apart on foil-lined baking sheets that have been sprayed with non-stick cooking spray.
5. Brush each scone with the remaining 2 tablespoons whipping cream and sprinkle with crushed peppermint candy.
6. Bake 15 to 20 minutes or until very lightly browned. Really good served warm.. Try dusting with powdered sugar.
