Peppermint Hot Cocoa Scones

It’s raining! Finally! We’ve been in a draught here for months now. Yesterday, the skies finally opened up and let down that sweet, sweet rain. And lots of it!

There was a small window in the afternoon where it stopped raining and the sun came out. I had two choices. Bake and photograph these scones or buy a Christmas tree.

I chose the tree. I know, I know, a baker chose not to bake. But! I’m also a new homeowner and this is my first Christmas in my first home and I haven’t had a real honest-to-goodness tree in over 10 years. It was really a no brainer.

So, I spent the evening decorating it and watching Christmas movies and feeling very holly and jolly, despite the continued rain.

Today is no different. It’s still cloudy and wet and grey. And still perfect for baking. Perfect for these peppermint hot cocoa scones with marshmallow glaze. Because a rainy winter day is the perfect time to enjoy a cup, or a bite, of hot cocoa.

Give it a try.

Peppermint Hot Cocoa Scones with Marshmallow Glaze

2 cups flour

1 TBSP sugar

2 TBSP cocoa powder

1 TBSP baking powder

1 ½ tsp. baking soda

¾ tsp. salt

1 package instant hot cocoa

8 TTBSP (1 stick) unsalted butter, cut into cubes and chilled

½ cup heavy cream

¼ cup whole milk

1 tsp. vanilla extract

¼ tsp. peppermint extract

1 egg

18 Candy Cane Hershey’s Kisses, finely chopped

1 recipe marshmallow glaze (recipe follows)

Preheat oven to 415 degrees. Line a baking sheet with parchment paper and set aside.

Whisk together the dry ingredients – from flour to the instant cocoa. Using a pastry blender cut in butter until no pieces larger than a pea remain. In a large measuring cup blend the heavy cream, milk, extracts, and egg. Slowly pour into the dry ingredients, combining gently. When the wet is nearly full incorporated into the dry, stir in the chopped candies.

Dump dough out onto lightly floured surface. Pat into a rectangle, fold, pat into a rectangle once more. Continue this patter 4 – 5 times. Cut the dough into 8 even pieces and place 1-inch apart on baking sheet.

Bake scones for 15 – 18 minutes, until done in the center and lightly browned on the bottom.

Remove to rack to cool.

While the scones cool, prepare the glaze.

Marshmallow Glaze

¼ cup marshmallow fluff

½ cup powdered sugar

Pinch of salt

3 – 4 TBSP heavy cream

Whisk together the fluff, powder sugar, salt and 1 TBSP of the cream. Add a tablespoon at a time until desire consistency is reached. Drizzle over cooled scones.

Garnish with crushed peppermint candies, if desired.