Ingredients
- 3 cups of all-purpose flour
- 1/3 cup of sugar
- ½ teaspoon of baking soda
- 2½ teaspoons of baking powder
- ¾ teaspoon of kosher salt
- ¾ cup of unsalted butter (cut into ½ inch pieces)
- ¾ cup of Brach’s Peppermint Star Brites (or similar candy), crushed into small pieces
- 1¼ cups of buttermilk
- 1 teaspoon of vanilla extract
- ¼ cup of heavy cream (for brushing)
- ¼ cup of Brach’s Peppermint Star Brites, crushed into tiny pieces, for sprinkling
Cuisine: Cooking time: mins Serving: 10-12 scones people
Method:
- Preheat the oven to 400.
- In a large mixing bowl, combine dry ingredients.
- With clean hands, work the butter into the dry mix until it is thoroughly incorporated and the consistency of fine breadcrumbs. Add the crushed peppermint candy, and combine well, so that it is evenly distributed throughout the dry mix.
- Make a well in the center of the dry ingredients and pour the buttermilk and vanilla extract into the center. Combine the ingredients until all dry mix is wet, but do not knead!
- Turn the mixture out onto a floured surface and gather the dough together and, gently, pat down to about 1 ½ inches thick rectangle. Using a dough cutter, the scones into wedges, about 3½” by 4” by 4” and lay on a non-stick baking sheet. Gather remaining dough together, lightly, to cut out more scones, just don’t knead the dough too much.
- Brush the tops of each scone, liberally, with heavy cream and sprinkle with the finely crushed peppermint candy.
- Bake at 425 for about 12 minutes.
Recipe courtesy of The Alice Teacup’s Cookbook. It is available for purchase via http://www.alicesteacup.com/
Meal: Food type:
