Ingredients

3 cups flour
1/3 cup sugar
1 tablespoon baking powder
1 cup unsalted butter
3 eggs
1/3 cup buttermilk
1/8 teaspoon pure peppermint extract
1/2 cup miniature mint chocolate chips
Buttermilk
Sugar

Directions

In a large bowl, stir together flour, sugar and baking powder with a pastry blender. Cut in butter.

In a small bowl, whisk together eggs, buttermilk and peppermint extract.

Pour egg mixture into flour mixture, stirring until dough begins to clump. Stir chips into dough and gently knead about 1 minute to make a semistiff dough (do not overknead).

Roll dough out onto a floured surface to approximately 1-inch thick and cut out with 2 1/2-inch round biscuit cutter. Place scones on a buttered cookie sheet. Brush the top of each with a little buttermilk and sprinkle with sugar.

Bake in a preheated oven at 350 degrees Fahrenheit for 20 minutes or until scones are pale golden brown and set. Makes 12 scones.

Each serving contains 509 calories, 30g fat, 7g protein, 58g carb, 285mg sodium, 49mg cholesterol.