Submitted by: Cheryl Wilson
Image (c) Cheryl Wilson | www.cherylsdelights.com
“Tea time will be perfect with these buttery, fresh mint scones.”
Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 20 scones
2 cups Amish Friendship Bread Starter
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1/3 cup sugar
1/2 cup butter (well-chilled)
1 egg, beaten
3/4 cup white chocolate chips
1/4 cup fresh mint or 2 tablespoons dried mint
- Preheat oven to 400° F (200° C).
- In a mixing bowl combine flour, sugar, baking powder, baking soda and salt.
- With a pastry blender, cut in butter until mixture resembles coarse crumbs. If you don’t have a pastry blender, grate the frozen butter with a box grater and incorporate with your fingers.
- Make a well in center of dry mixture; set aside.
- In another bowl combine starter and egg.
- Add the wet mixture all at once to dry mixture. Using a fork, stir just until moistened.
- Turn out onto lightly floured surface. If the dough is too sticky add flour until it becomes easier to handle.
- Add chocolate chips and mint. Fold in carefully.
- Drop heaping spoonfuls onto an ungreased baking sheet.
- Bake for 15 to 20 minutes until golden.
- Drizzle with mint glaze while warm.
L to R: well in center of dry ingredients (c) Cheryl Wilson | www.cherylsdelights.com; fold in white chocolate chips and mint (c) Cheryl Wilson | www.cherylsdelights.com; drop scones before baking (c) Cheryl Wilson | www.cherylsdelights.com