Mint Chocolate Drop Scones
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These mint chocolate drop scones are my go to treat when I want something special without spending hours in the kitchen. Fresh mint brings not only a refreshing flavor but also aids digestion, making these scones a little bit healthier than your typical indulgence. What I love most is how quick and straightforward they are to make, ready in under an hour from start to finish. The beauty of drop scones is that you don't need to fuss with rolling or cutting, just dollop the batter onto a baking sheet and let the oven do the work. They're perfect for weekend breakfasts or afternoon tea with friends.
Ella x
Ingredients
- 250all-purpose flour
- 100granulated sugar
- 5 gbaking powder
- 2 gsalt
- 150 gcold unsalted butter
- 150 mlmilk
- 2large eggs
- 10 gfresh mint leaves
- 100 gdark chocolate chips
- 20 gconfectioners' sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Make sure to grease the baking sheet with butter or cooking spray.
- 2
In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
Tip: Use a whisk to ensure even distribution of dry ingredients.
- 3
Add cold butter to the dry ingredients and use a pastry blender or your fingertips to work it into the mixture until it resembles coarse crumbs.
Tip: Be careful not to overwork the dough.
- 4
In a small bowl, whisk together milk, eggs, and a pinch of salt until well combined.
Tip: Make sure the mixture is smooth and free of lumps.
- 5
Add the wet ingredients to the dry ingredients and stir until the dough comes together in a shaggy mass.
Tip: Don't overmix the dough.
- 6
Gently fold in the chopped fresh mint leaves and dark chocolate chips.
Tip: Be gentle to avoid crushing the chocolate chips.
- 7
Turn the dough out onto a floured surface and gently knead it a few times until it comes together.
Tip: Use a light touch to avoid overdeveloping the gluten.
- 8
Pat the dough into a circle that is about 2.5 cm (1 inch) thick.
Tip: Make sure the dough is evenly thick throughout.
- 9
Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.
Tip: Don't twist the cutter to avoid creating uneven edges.
- 10
Place the scones on the prepared baking sheet, leaving about 2.5 cm (1 inch) of space between each scone.
Tip: Make sure the scones are evenly spaced.
- 11
Brush the tops of the scones with confectioners' sugar and cut a small slits in the top of each scone.
Tip: This will help the scones expand during baking.
- 12
Bake for 20-25 minutes, or until the scones are golden brown.
Tip: Keep an eye on the scones after 15 minutes to avoid overbrowning.
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