Servings: 8

Weight Watcher Smart Points: 18

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup butter
  • 1 Tablespoon Coffee-mate Peppermint Creamer
  • 2 ounces dark chocolate (I used 85%)
  • 1 egg separated
  • 2 cups flour
  • 3 Tablespoons honey
  • 1/2 cup Andes Peppermint Crunch Baking Chips
  • 1/2 teaspoon salt
  • 1/3 cup white chocolate chips


  1. Preheat oven to 400 degrees.Combine flour, baking powder, baking soda, and salt.Cut in butter until mixture is crumbly, using a pastry blender
  2. You should have little pea-size balls throughout this mixture.Separate the egg white and the yolk
  3. Set the egg white aside
  4. In a separate bowl, mix together the egg yolk, honey, and Peppermint Creamer
  5. Add to the dry mixture and mix until just combined
  6. You don't want to work it too much or it won't turn out quite as flaky
  7. You don't want a cookie batter consistency
  8. Just barely mixed.Form dough into a ball on a floured surface
  9. Roll or pat out to half an inch in thickness and eight inches in diameter
  10. Cut into eight equally-sized pieces.Transfer to a greased baking sheet
  11. Whisk the egg white until froth forms and brush over the tops of scones
  12. Mix sugar and cinnamon together and sprinkle over egg-white-topped scones.Bake at 400 degrees for 10 to 12 minutes, until golden brown
  13. While scones are baking, create 2 separate chocolate drizzles
  14. Create the peppermint chocolate drizzle by microwaving the dark chocolate and Peppermint Creamer for 15 seconds at a time, stirring in between, until completely melted
  15. Once melted, put chocolate into a small plastic sandwich bag, zip up, and snip off a tiny corner
  16. Melt the white chocolate chips in the microwave by themselves
  17. Place in a baggie and snip off a tiny corner in that bag as well
  18. Drizzle the melted chocolate over the scones once they have cooled slightly.

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