Mint Chocolate Drop Scones

Instructions

1. 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. 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. 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. 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. 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. 6

   Gently fold in the chopped fresh mint leaves and dark chocolate chips.

   Tip: Be gentle to avoid crushing the chocolate chips.

7. 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. 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. 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. 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. 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. 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.