My boyfriend is a little crazy and bought 12 boxes of Thin Mints from a local Girl Scout. Much to my surprise, he asked me to find some recipes so I could use up some of the Thin Mints. I've been sitting on a recipe from King Arthur for mini chocolate chip scones, and thought I could easily modify it and sub in crushed up Thin Mints for the chocolate chips.

Long story short, these didn't come out quite the way I wanted them to. They're not really that minty or that chocolatey. They're still really good - I've been having some for breakfast every morning - but they're not really what I was hoping to accomplish.

If you try to make these, my two main tips would be 1) don't let your boyfriend crush the cookies, because he'll turn them to dust, and 2) sub in some peppermint extract for the vanilla!

thin mint scones 2 (281x500)

Thin Mint Scones
2 3/4 c. flour, plus about 1/4 cup for kneading
1/3 c. sugar
3/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pats
1 roll (approx. 1 1/2 cups) Thin Mints or Keebler Grasshopper cookies, crushed
2 eggs
2 teaspoons vanilla
1/2 cup whole milk

1 egg, lightly beaten
1/4 c. sugar

In the bowl of a stand mixer fitted with the paddle attachment, combine dry ingredients and butter just until crumbly - some large chunks of butter will probably be unincorporated.

Stir in the crushed cookies. Add in the eggs, vanilla and milk. Mix until all ingredients are combined and a dough forms. You may want to switch to your dough hook attachment, but you don't have to.

Scrape the dough out onto a well-floured surface. Pat or roll into a square that's about 8" and 3/4" thick. Cut the square into 16 small squares. Cut them again so you have about 30 smaller squares. Mine were about 2" in size.

Transfer the squares onto a well greased cookie sheet. The scones won't increase in size too much, so you should be able to crowd them and get them all on one large size cookie sheet. Once they're all on the cookie sheet, put them into the freezer for about 30 minutes (longer is okay too).

Preheat the oven to 425°F. Pull the scones from the freezer, brush each of them with the egg and then sprinkle them with sugar. If you want them to have that really sugary look, use more sugar than you think is necessary - a lot of it will melt down while they're baking.

Bake until golden brown, about 15-20 minutes.

Yields approximately 30 scones.

thin mint scones
Do you see the box of Samoas in the background? :)

thin mint scones 3

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