I have a lot of mint in the garden, I really have to work it into more recipes. If you have mint extract, you don’t need frehsh mint, you can also sneak creme de menthes into it. I would have it I had it. But I DID want it to be green, that wonderful fake green, the color of poisonous frogs.

I’m surprised I actually found my food coloring, it DOES keep forever, but I had a big of cleverness when I put all the little bottles inside a larger BALL JAR, so they were easy to find.

Mint Chocolate Chip

Ingredients
1 1/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/3 cup sugar
4 tbls butter
2 tsp mint extract (or 2 tbls finelly chopped fresh mint)
1/4 cup chocolate chips semi sweet, milk or dark chocolate
2 drops green food coloring
1/4 cup milk

DIRECTIONS
Heat oven to 400°F
Combine flour, baking powder, sugar, and salt in bowl and stir to incorporate.
Add mint, and mint extract if using.
Cut in butter, with with pastry or biscuit cutter or use your fingers, dough should look crumbly.

Add chocolate chips and stir to incorporate.
Add food coloring to milk
Add milk, a tablespoon at a time and stir until the dough comes away from the sides

Tip dough ball onto floured plate.
Using floured hands form into large disc at least 1/2 to 3/4 inch thick.
Use floured pastry cutter or knife and cut dough into wedges.
Transfer wedges to either preheated cast iron pan or greased cake pan.

Sprinkle with 1 tbls sugar before baking.
Bake 15 minutes until the top of the dough no longer gives when pressed.

Remove pan from oven, shake pan or tap on counter to loosen scones.

If scones seem to stick, smack pan on counter harder or loosen scones with flexible spatula.
Chocolate chips may melt on the bottom causing the scones to stick.
Remove scones from pan by tipping onto your hand or a plate, bottom should be browned.
Place scones on cooling rack and let come to room temperature before serving.
When cooled scones should break into wedges easily,
if not use serrated knife to loosen them from each other.

Optional Glaze
1 tbls powdered sugar
1 tsp milk or mint extract
stir until smooth, drizzle on when cooled.

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