Mint Chip Scones
“What really inspired these was the bag of intensely green colored mint chips I found near the back of my baking shelf.”
Scones seem like they can be as complex or straightforward as you want to make them. Baking isn’t my forte, so I err on the latter side. I found this basic recipe as an approachable start and improvised from there.
What really inspired these was the bag of intensely green colored mint chips I found near the back of my baking shelf. No clue when or how I acquired these, and also not sure why they have the hue they do, but I wanted to use them up instead of letting them go to waste. I’ll report back if they glow in the dark once the sun goes down.
I made the scone base, substituted heavy cream instead of milk, and added vanilla extract along with ¼ cup of mint chips and the same amount of roughly chopped dark chocolate (the half used bar of chocolate also a pantry find). I brushed the tops with a little more heavy cream and sprinkled on some turbinado sugar.
While they baked, I used what chocolate I had left to make a ganache and turned some mint chips into an icing. I drizzled the two on top of the cooled scones (less attractive patterns not pictured) and I’d say it was a mission accomplished.