This was a happy accident recipe. I had set some mint to steep in some cream to make some mint chocolate chip ice cream. Then…well, I got lazy. I left it in the fridge for a day or so and decided I didn’t have enough eggs to spare to make ice cream base and my ice cream machine wasn’t frozen and I really didn’t want to stir that custard…and so on and so forth. In the end, I was left with some minty cream and no plan. On a whim, I decided to use the minted cream in some cream scones. The result was delicious. The mint is light and not overpowering, the scones are fluffy and fantastic. I will definitely be working this recipe into my regular scone rotation during mint season.
Mint Chocolate Chip Scones
Yields 12 good sized scones
1 c heavy cream
3-4 big sprigs of mint
3 c AP flour
2 1/2 t baking powder
1/2 t salt
3/4 c cold butter, cut into small cubes
1/3 c honey
1 c chocolate chips
At least a day in advance, pour the cream into a bowl with the mint sprigs. Mix the sprigs, bruising them with the back of a wooden spoon so they release their oil and flavor. Refrigerate overnight or up to 2 days.
When ready to bake scones, preheat oven to 350 degrees.
The best tool for this job is a food processor. It will yield the lightest, fluffiest scones. Barring that, use a little elbow grease. Stir together the flour, baking powder, and salt. Cut the butter into the dry ingredients until the mixture resembles breadcrumbs. Strain the mint out of the cream and combine the cream and honey. Add the cream mixture to the butter mixture and mix until just combined. Fold in the chocolate chips
Turn the dough out onto a lightly floured surface. Gently pat the dough into a cohesive disk about 10″ in diameter, patting in chocolate chips that might not have been completely incorporated. The less you work the dough, the better, overworked dough will lead to flat, heavy scones. Cut the circle into 12 equal pieces. Transfer to a parchment lined baking sheet. Bake 20-25 minutes or until the bottoms are starting to brown.