St. Patrick's Day is a special day in our house because it's our oldest daughter's birthday. She loves Thin Mint girl scout cookies so I bought a box with her in mind. The very next day I spied Thin Mint Scones on The Food Librarian's blog and knew they would be perfect to make for my birthday girl's breakfast. They were very tasty and the family loved them - I hope you will too.
Thin Mint Scones
makes 12-14 scones
- 1 cup heavy whipping cream
- 1/4 teaspoon pure mint extract
- 10 ounces all-purpose flour (2 cups)
- 1/4 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, cold and cut into pieces
- 12 Thin Mint cookies, chopped into small pieces
- 1 egg, lightly beaten
- 1 tablespoon water
- 2 tablespoons sanding or turbinado sugar (or granulated sugar)
- Preheat oven to 425F.
- In a glass measure, combine heavy cream and mint extract; set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a pastry blender, cut the butter into the dry ingredients until mixture resembles small pebbles.
- Add heavy cream mixture and chopped cookie bits; blend together quickly, being careful not to over mix.
- Press mixture together on a lightly floured pastry cloth (or other surface) and roll to 1/2-inch thickness.
- Using a sharp knife or floured shamrock shaped cutter, cut shapes and place on parchment or silpat-lined half sheet pan.
- Make egg wash by combining egg and water; brush onto the tops of each scone; sprinkle with sugar.
- Bake for 12-15 minutes or until baked through and golden brown.
adapted from The Food Librarian