I always like to try at least one new recipe each Christmas. This past year I was looking for breakfast items as I have more than enough cookie recipes already. I came across this recipe for Peppermint Mocha Scones. I like peppermint, I like mocha, I like scones. Seemed worth a try.
It actually came out fairly well, though despite similar ingredients and technique, nothing like scones. More like a cake, really, though not overly sweet. Would I make it again? Yes, definitely.
First things first. You can actually buy pre-crushed candy canes, and the fact that I had a bag on hand probably gave me a push towards trying this recipe. I bought mine at Yupik, but I don’t think they exist outside of Montreal. I’ve heard they can sometimes be found at Walmart or The Bulk Barn. Anyway, what you need to know is that six crushed candy canes is roughly ¾ cup.
The amount of peppermint called for was perfect. Enough, but not overpowering. And the remaining ¼ cup of candy cane dust sprinkled over the top gives it that festive look.
I’d probably leave out the optional coffee powder next time. The one I used (an espresso powder), even though I used less, was too strong, masking the cocoa.
Rather than patting the dough into a nine-inch pan and then dumping it out on the counter to be cut into wedges, I formed it into a roll, cut it into six slices and baked it in a hamburger bun mould. That gave me rather large servings; we generally cut them half and made them serve two.
