1/2 cup mint baking chips (or chopped Andes mints)
1/2 cup mint or chocolate chips or 2 ounces semi-sweet baking chocolate, optional for garnish
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Preheat oven to 400°F. Line a cookie sheet with parchment paper or a silpat baking mat.
Place flour, sugar, baking powder, and salt in a large bowl. Whisk to combine. Cut butter into small pieces and place it in the dry ingredients. Cut the butter into the flour mixture using a pastry blender or fork, until the mixture resembles coarse crumbs. Make a well in the center of the flour and butter mixture.
In a medium bowl or measuring cup, whisk eggs, whipping cream, and mint chips. Pour into the well in the center of the flour mixture. Use a fork to stir just until moistened.
Turn out dough onto a lightly floured surface. Knead dough lightly until it is nearly smooth, about 10-12 folds in on itself. Divide dough in half, pat into a roughly 6-inch circle and cut into 6 or 8 wedges, depending on the size you want. Repeat with second dough ball.
Place scones on cookie sheet. Brush the wedges with additional whipping cream or milk and sprinkle with a bit of sugar. Bake for 12-14 minutes or until golden. Cool before topping. Serve un-drizzled scones warm or room temperature.
If you want to drizzle the top with chocolate, melt 1/2 cup mint chips, chocolate chips, or 2 ounces of semi-sweet baking chocolate in a small bowl as the package directs (about 1 minute, stirring twice during heating). Place chocolate in a small ziploc bag and cut of one tip. Pipe over cooled scones.
Store in an airtight container for up to 3 days or freeze for up to one month.