Fluffy Mint Chocolate Chip Irish Scones

I’m honestly not very big on St. Patrick’s Day.

I’ll be 21 this year, though, so maybe I’ll enjoy the holiday a little more. ;) Did you know St. Patrick wasn’t even Irish? He was British.

Anyway, I do enjoy all of the recipes.  I mean you can’t really fail with chocolate + mint.  Plus the decorations are cute, so there ya have it.

I wanted something not only chocolate and mint, but also Irish.  I did a Google search and found these “Real Irish Scones” on The Kitchn and it was settled.

I loved these.  I can’t even tell you how good they are.  They batter by itself was unbelievably fluffy, but when they came out of the oven I was shocked at how much they had risen.  Ahh… and they are completely studded with chocolate chips and the hint of mint just sets it all off.  I highly recommend these!





Fluffy Mint Chocolate Chip Irish Scones
Adapted from: The Kitchn

2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
1 teaspoon fine salt
3 tablespoons unsalted butter, softened to room temperature
1/2 cup sour cream
1/2-3/4 cup milk
1 cup chocolate chips
1 tsp mint extract

  1. Preheat oven to 350° F. Place a baking sheet pan lined with parchment paper or a Silpat in the oven.
  2. Sift together the flour, baking powder, sugar and salt into a mixing bowl. Use your fingertips to work the butter into the dry ingredients until the mixture just holds together.
  3. Working the mixture as little as possible, add 1/2 cup milk and sour cream and mix until it forms into a soft, slightly sticky ball. Add more milk if needed to reach desired consistency.
  4. Place the dough on a very lightly floured work surface. Using a floured rolling pin, gently roll the dough to a 1-inch thick slab. Dip a 1-2-inch biscuit cutter in flour and cut out the individual scones, or slice the dough with a knife.
  5. Remove baking tray from the oven and arrange the scones on it. Bake 10-15 minutes until just barely brown.
  6. Serve with butter, preserves, and freshly whipped cream.  I served mine with chocolate butter.
  7. If you have leftovers, reheat at 350°F for 2-3 minutes or until warmed through, or freeze by wrapping completely cooled scones in plastic wrap, then placing in a zippered bag or freezer-safe storage container. To reheat, thaw at room temperature in the plastic wrap, then unwrap and re-heat as above at 350° F.


What are you all doing for St. Patrick’s Day?? I’ll be running a 5k!

P.s. The coconut oil giveaway    is still happening. Don’t forget. :)

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