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.) Peppermint Crunch Baking Chips (divided)

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 Peppermint 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.
5. Remove from oven and let cool completely.
6. Melt the remaining Andes Peppermint 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