Ingredients:

• 2 ¼ cups sifted all-purpose flour
• a pinch of salt
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 3 tbs. granulated sugar
• 1 ½ sticks unsalted butter
• ½ cup heavy cream
• 1 bag (10 oz.) Andes Crème de Menthe Baking Chips (divided) or 2 packages 4.67 oz Andes Crème de Menthe Thins, chopped.

Directions:

1. In a large mixing bowl sift dry ingredients together. Cut the butter into the dry ingredients with a pastry cutter or two knives until the mixture resembles coarse meal. (This can also be done in a food processor, using half the flour mixture, Add to the remaining flour mixture in the bowl before adding cream.) Fold in ½ bag (5 oz.) of Andes Crème de Menthe Baking Chips.
2. Mixing lightly with your fingers, add the heavy cream just until the dough holds together. Wrap in plastic and chill about ½ hour before rolling out.
3. Roll the dough to about ½-3/4-inch thick. Shape rolled dough into a square. Using a sharp knife cut the dough into 2-inch squares and then diagonally in half to create small triangles. Place scones on a parchment lined baking sheet.
4. Preheat oven to 375 degrees F. Bake 13-15 minutes or until golden brown and puffed.  Remove from oven and let cool completely.
5. Melt the remaining Andes Crème de Menthe Baking Chips in a microwave safe container for 30 sec. Stir until completely smooth then with a teaspoon drizzle over the cooled scones in an attractive pattern. Let scones stand to dry for 15 minutes and serve.

Yield:

2 Dozen Scones