TJ’s Peppermint Jo Joe’s Scones

Ingredients                                                               Materials Needed

3 3/4 C flour                                                                   Parchment Paper
1/2 C sugar                                                                      Porcelain Baking Dish
1 T baking powder                                                        Baking Sheet
1/2 t salt
2 C heavy cream, cold
10 Jo Joe’s Peppermint Cookies (you can use Oreo’s too)
1/8 t peppermint extract
2  T milk
3 T coarse sugar, for topping
*modified recipe from Baking Boot Camp

SCONES

**Cut 2 sheets parchment paper to 11X14 to line baking dish

**Crumble 5 TJ Jo Joe’s.  Cut 5 TJ Jo Joe’s like  a pie into triangles.

**Sift flour, sugar, baking powder, and salt together into a mixing bowl.  Add crumbled Jo Joe’s to mixture.  Make a well in the center of the mixture.

**Add the cream to the flour mixture and stir by hand just until batter is evenly moistened.

**Place the dough in the lined baking dish and press evenly.  Press triangles of remaining 5 Jo Joe’s Cookies (or Oreo’s)  into dough.  Cover dough with second sheet of parchment paper.  Freeze dough until very firm – at least 12 hours.

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AFTER FREEZING

**Preheat oven to 350.  Prepare baking sheet by spraying lightly with cooking spray or lining with parchment paper.

**Thaw dough for 5 minutes at room temp.  Cut dough into two equal rectangles (three rectangles for smaller scones) – lengthwise.  Then cut large rectangles into triangles until you have 8 scones.  You can cut into smaller triangles if you wish.

**Bake until golden brown, 25-30 minutes for smaller scones.  30 to 40 minutes for larger scones.  Cool scones on pans for a few minutes.  Transfer to cooling racks.  Serve at room temp.

FROSTING

2 egg whites
1 C confectioners sugar
5 drops peppermint extract

**Mix egg whites in mixer on high speed til egg whites are stiff.

**Add peppermint extract to egg white mixture.

**Sift 1 C confectioners sugar.  Slowly add confectioners sugar to egg whites, 1/4 C at a time til combined.

**Pipe over scones.  Set it refrigerator for 15 minutes to set frosting.  Enjoy!