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Mint Chip Scones are the perfect thing to pair with your morning cup of coffee.
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5 from 3 votes

Mint Chip Scones

These mint chip scones are pillowy soft and dense and full of mint chip flavor! This is the perfect basic scone recipe, and you can easily substitute your favorite flavors for the mint: chocolate chips, raisins, nuts, etc.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Servings: 12 scones
Calories: 287kcal
Author: Dorothy Kern
Cost: 6


  • 2 ½ cups (310g) all purpose flour
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter
  • 2 large eggs beaten
  • ¾ cup heavy whipping cream
  • ½ cup mint baking chips or chopped Andes mints
  • ½ cup mint or chocolate chips or 2 ounces semi-sweet baking chocolate optional for garnish


  • 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.


  • Let your scones cool fully before topping them; otherwise, your beautiful piping work will go to waste. If you don’t want to top the scones, feel free to enjoy them warm!
  • Using cold butter is best practice when it comes to flaky pastries. Warm or even room-temperature butter can make scones overly greasy and dense. 
  • Be sure to use a light hand - some chunks of butter in the scone dough is totally normal and even good for making a flaky scone.
  • Can't find mint chips? Skip them and use mini chocolate chips instead.
  • Use different flavored extracts to make other flavor scones - like cake batter!


Serving: 1scone | Calories: 287kcal | Carbohydrates: 29g | Protein: 5g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 68mg | Sodium: 121mg | Potassium: 157mg | Fiber: 1g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 1mg