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I love making Homemade Scones because I like a soft and puffy scone and so many you buy are dry. Plus, then you can change up the flavors and make Mint Chip Scones! These are so good, especially if you’re a mint lover like we are.
Easy Homemade Scones – Mint Chip!
These easy homemade scones are far from the dry, chalky bricks of flour that may come to mind when you hear the word “scone.” They’re the pillowy soft, and perfectly flaky pastries of your breakfast dreams! Okay, maybe that’s a bit dramatic. But they are so delicious that you might just end up dreaming about them.
Why You’ll Love This Recipe
I’ve broken down the recipe to make learning how to make puffy moist scones simple.
These are fantastic with the addition of Mint Chips but you could omit them, or add anything you like!
Ingredients in Mint Chip Scones
- Flour – You want to use all-purpose flour for scones – be sure to measure the flour correctly.
- Butter – I always use unsalted butter and you want to make sure you start with COLD butter.
- Eggs – Yes, I add eggs to my scones! I find that eggs add tons of moisture and fat to keep the scones moist.
- Heavy whipping cream – A must in this recipe – the fat content of the cream keeps them moist.
- Mint Chips – there are lots of options for these. You can use Andes Mint Baking Pieces or Mint Chips (Guittard makes mini green mint chips).
How to Make Homemade Scones
- Preheat oven: Line a cookie sheet with parchment paper and preheat your oven to 400°F.
- Combine ingredients: In a large bowl, whisk together flour, baking powder, sugar, and salt. Combine the butter, cut into small chunks, into the dry ingredients, and stir it into the mixture using a fork or pastry blender. Then, make a hole in the center of the mixture. In a separate bowl, whisk together the whipping cream, mint chips, and eggs. Pour the egg mixture into the hole and stir until a dough-like consistency has formed.
- Prepare the dough: Lightly flour a surface and place the dough on top. Knead the dough about ten to twelve folds in on itself. Separate the dough into two halves and pat each one into a 6-inch circle, then cut each circle into six to eight wedges.
- Bake: Place your sones onto the prepared baking sheet and brush them with extra milk or whipping cream. Sprinkle the tops with a bit of sugar and bake for twelve to fourteen minutes. You’ll know they’re done when they become golden brown.
- Top the scones: Fill a Ziploc bag with melted chocolate and cut off one of the tips of the bag. Pipe the melted chocolate in a zig-zag pattern on top of each scone. Enjoy!
Expert Tips
- Let your scones cool fully before topping them; otherwise, your beautiful piping work will go to waste. If you don’t want to top the scones, feel free to enjoy them warm!
- Using cold butter is best practice when it comes to flaky pastries. Warm or even room-temperature butter can make scones overly greasy and dense.
- Be sure to use a light hand – some chunks of butter in the scone dough is totally normal and even good for making a flaky scone.
- Can’t find mint chips? Skip them and use mini chocolate chips instead.
- Use different flavored extracts to make other flavor scones – like cake batter!
FAQs
Like most pastries, there a lot of tips and tricks to making sure your scones get that perfect texture. To avoid overworking the dough, don’t overmix it. Use cold butter and line your scones up side by side on the pan to get the best rise. Most importantly, follow the recipe carefully. It sounds simple, but cutting corners often leads to disappointment when it comes to baking!
These scones take 12 to 14 minutes to bake, but with preparation and decorating in mind, you can plan to set aside about 30 minutes total.
You’ll know your scones are done baking when they become slightly golden.
Luckily, scones freeze pretty darn well. Just put them in a resealable bag or airtight container and make sure to eat them within three months.
Mint Chip Scones
Ingredients
- 2 ½ cups (310g) all purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter
- 2 large eggs beaten
- ¾ cup heavy whipping cream
- ½ cup mint baking chips or chopped Andes mints
- ½ cup mint or chocolate chips or 2 ounces semi-sweet baking chocolate optional for garnish
Instructions
- Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silpat baking mat.
- Place flour, sugar, baking powder, and salt in a large bowl. Whisk to combine. Cut butter into small pieces and place it in the dry ingredients. Cut the butter into the flour mixture using a pastry blender or fork, until the mixture resembles coarse crumbs. Make a well in the center of the flour and butter mixture.
- In a medium bowl or measuring cup, whisk eggs, whipping cream, and mint chips. Pour into the well in the center of the flour mixture. Use a fork to stir just until moistened.
- Turn out dough onto a lightly floured surface. Knead dough lightly until it is nearly smooth, about 10-12 folds in on itself. Divide dough in half, pat into a roughly 6-inch circle and cut into 6 or 8 wedges, depending on the size you want. Repeat with second dough ball.
- Place scones on cookie sheet. Brush the wedges with additional whipping cream or milk and sprinkle with a bit of sugar. Bake for 12-14 minutes or until golden. Cool before topping. Serve un-drizzled scones warm or room temperature.
- If you want to drizzle the top with chocolate, melt 1/2 cup mint chips, chocolate chips, or 2 ounces of semi-sweet baking chocolate in a small bowl as the package directs (about 1 minute, stirring twice during heating). Place chocolate in a small ziploc bag and cut of one tip. Pipe over cooled scones.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Recipe Notes
- Let your scones cool fully before topping them; otherwise, your beautiful piping work will go to waste. If you don’t want to top the scones, feel free to enjoy them warm!
- Using cold butter is best practice when it comes to flaky pastries. Warm or even room-temperature butter can make scones overly greasy and dense.
- Be sure to use a light hand – some chunks of butter in the scone dough is totally normal and even good for making a flaky scone.
- Can’t find mint chips? Skip them and use mini chocolate chips instead.
- Use different flavored extracts to make other flavor scones – like cake batter!
This has been my go-to scone recipe for years! It is truly malleable to whatever flavour you are craving. Normally I make it with mini chocolate chips, but I love it with raspberries and chocolate, or orange cheddar cheese. It comes out perfectly every time! I use lactose free versions of butter and whipping cream and have never had an issue either.
SUCH lovely scones! I love the texture and adding mint is brilliant!!
I’ve been looking for a “moist and fluffy” scone recipe forever!!! Thank you so much! Our favorite bakery makes lemon scones to die for, and since we are snowbirding it in FL until May…..I thought I might go crazy without them! I just used this recipe, made them plain, and then doused them a zested lemon glaze…..and they are awesome! I forgot to put the lemon zest in the dough before I had them all mixed (I was way too excited for the outcome!)……next time the dough is getting zest, too! Woohoo! Thanks!
Love it! Lemon are next on my list!!
Just took these out of the oven and they are delish! Scones have always been tricky for me as a (decent) baker but these are moist and very tasty. I am bringing these to a breakfast gathering so I was hesitant to use mint, I used mini chips inside instead (next time mint). Thank you.
I had the exact same thought as soon as I saw the title: Jordan must thing you’re the BEST mom ever. Chocolate + mint… For breakfast. I want you to adopt me too! 😉 Pinned!
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