Ingredients:

3 c. whole wheat pastry flour

2 T. granulated sugar

1 T. powdered Stevia

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

8 T. cold organic, grass-fed butter chopped into pieces (or solid coconut oil at room temp)

1 c. cold almond milk

3 T. cocoa powder

5 T. instant decaf coffee granules

2 T. coffee liqueur or cold espresso

1/4 tsp. peppermint extract

1/4 c. white chocolate chips

1/4 c. peppermint-flavored chips

For the glaze:

2 T. coffee (or peppermint) liqueur or cold espresso

1/2 c. powdered sugar (Stevia powder would work, too, if you like the taste)

Directions:

Preheat the oven to 425 degrees F.

Spray two baking sheets with oil.

In a food processor (or with a pastry blender) combine flour through butter (or coconut oil) until there are no more chunks of butter left. Add the remaining ingredients and mix well until almost combined.

The dough will be very thick, so at this point I usually use a stand mixer with the dough hook or my hands to press it together. You'll want to knead it several times before cutting the dough in half. Then roll each half out into a 1/2 inch thick circle.

Cut each circle into 10 even slices and transfer to the prepared baking sheets.

Bake the scones 13-15 minutes on the center rack of the oven, until just baked through.

While the scones are baking, prepare the glaze by whisking together the coffee liqueur or espresso and sugar.

When the scones are done, transfer them to a wire cooling rack over wax or parchment paper.

Use a pastry brush to glaze each of the [still hot] scones, and allow the glaze to set. Serve immediately, or wait for the scones to cool to room temperature before storing at room temperature in a sealed container.

Best served with, guess what? Coffee! Although a good hot cocoa would do nicely, as well.

Makes 20 scones

Nutritional info per scone: 153 calories; 6 g fat (4 g saturated); 23 g carbs; 3 g fiber; 8 g sugar; 3 g protein



