Recipe: Peppermint Chocolate Chip Scones


After a week of traveling, I'm sinking deeply into life back at home. Holding everyone in my arms even longer than usual, hearing their stories from the week and telling a few of my own.

I'm feeling so grateful, really, for friends and adventure, and for my own resting place and refuge here. For the open arms, bright eyes and gentle hearts that welcome us whether we are visiting or finding our way back home.

Nothing grounds me after travels and adventures like tending to ordinary things: restocking the refrigerator, sweeping the floor, and baking.  Today I'm sharing the recipe for one of my recent delights, inspired by the holiday season and still bringing good cheer. If you can't get your hands on peppermint extract, you can use vanilla instead and substitute berries for the chocolate chips. Enjoy!

Peppermint Chocolate Chip Scones


  • 2 cups Bob's Red Mill Gluten-Free All-Purpose Flour

  • 1 Tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/3 cup oil (grapeseed is my favorite, or coconut)

  • 1/3 cup agave

  • 1 Tablespoon peppermint extract

  • 1/3 cup hot water

  • Ghiradelli bittersweet chocolate chips (60% cacao)

  1. Preheat oven to 375 degrees F.

  2. Combine flour, baking powder and salt in a bowl.

  3. Add oil, agave, peppermint extract and hot water. Stir until combined.

  4. Drop by spoonfuls onto a baking sheet or a baking stone.

  5. Lightly press chocolate chips into the top of each scone, as desired.

  6. Bake at 375 degrees F, for 18-20 minutes, or until firm and lightly browned. Serve warm.