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Author Notes: I love fresh mint and think it is underused in baking. Too many recipes have peppermint extract or oil instead. Chocolate chip scones are common...why not mint chocolate chip? Cream is the perfect ingredient for baking with mint, since the mint flavor can be cold-infused overnight. Adding the pureed mint adds additional flavor. —Shallot
Makes 12 scones
- 1 bunch fresh mint (small bunch/handful)
- 1 1/4 cups heavy or whipping cream
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 2 ounces chopped bittersweet or semisweet chocolate
- sugar to sprinkle on top
- The night before making, puree 1 small bunch or handful of mint with 1/4 cup of cream in food processor or blender. Add remaining 1 cup cream and chill mixture in refrigerator overnight.
- Pour cream through strainer. Measure out 1 cup of cream and leave the rest in the bowl. Save 3 tbsp pureed mint for shortcakes.
- Make shortcakes: Preheat over to 400 degrees. Sift flour into bowl, add baking power, salt, sugar, and chopped chocolate. Stir in reserved chopped mint leaves and 1 cup cream. If dough is still too dry, add more cream by tablespoonful. Gather dough and shape into a circle t 3/4" thick. Cut in 12 scones. Place on cookie sheet and if desired, brush with remaining cream and sprinkle with sugar. Bake 13-16 minutes until light golden brown.
- This recipe was entered in the contest for Your Best Fresh Herbs
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