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These rich and buttery Double Chocolate Mint Scones remind me of Thin Mint cookies. They’re perfect for dunking in your morning coffee or to enjoy with your afternoon tea…
When I made these Double Chocolate Mint Scones last week, I was completely reminded of the flavors in Thin Mints.
Buttery and rich, these chocolate scones have a double dose of chocolate in them. In addition to the cocoa powder, they’re studded with handfuls of rich chocolate chunks. Chocolate, more chocolate and mint is not a bad combination, if you ask me. In fact, it’s pretty perfect!
While the ever popular Thin Mint cookies were my inspiration for these delicious scones, you’ll find that they aren’t nearly as sweet. They’re just as a scone should be with a moist crumb and crumbly edges.
I used Guittard mint chips because I love the strong mint flavor, but feel free to use any mint chips you can find.
Double Chocolate Mint Scones
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons granulated sugar
- 1/2 cup butter
- 1/2 cup milk
- 1 egg
- 1 cup chocolate chips
- 3/4 cup mint chips
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment.
- In a mixing bowl, stir together the flour, cocoa powder, baking powder, salt, baking soda and sugar.
- Using a pastry blender or two knives, cut the butter into the flour mixture until mixture looks like coarse crumbs.
- In a small bowl, whisk together the milk and egg. Pour into mixing bowl and stir until just combined.
- Stir in the chips.
- Turn the dough out onto a lightly floured work surface. Knead very lightly and form into an 8-inch circle. (Add a little more flour to the dough if the dough becomes too sticky to handle)
- Cut the dough into 8 wedges.
- Place the wedges onto the prepared baking sheet. Bake for 12-15 minutes or until golden brown.
- Let cool on baking sheet for a minute or so, then transfer onto a wire rack.