Thin Mint Scones

Thin Mint Scones - ButterYum

St. Patrick's Day is a special day in our house because it's our oldest daughter's birthday.  She loves Thin Mint girl scout cookies so I bought a box with her in mind.  The very next day I spied Thin Mint Scones on The Food Librarian's blog and knew they would be perfect to make for my birthday girl's breakfast.  They were very tasty and the family loved them - I hope you will too.

Thin Mint Scones
recipe adapted from The Food Librarian
makes 12-14 scones

10 ounces all-purpose flour (2 cups)
1/4 cup granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons unsalted butter, cold and cut into pieces
1 cup heavy whipping cream
12 Thin Mint cookies, chopped into small pieces
1/4 teaspoon mint extract

Topping
1 egg, lightly beaten
1 tablespoon water
2 tablespoons sanding or turbinado sugar (or granulated sugar)

Preheat over to 425F.  In a glass measure, combine heavy cream and mint extract; set aside.  In a medium bowl, whisk together dry ingredients.  Using a pastry cutter, cut the butter into the dry ingredients until mixture resembles small pebbles.  Add heavy cream and chopped cookie bits; blend together quickly, being careful not to over mix.  Press mixture onto a lightly floured surface and roll to 1/2-inch thickness.  Using a sharp knife or floured biscuit cutter, cut into shapes and place on parchment or silicone lined sheet pan.  Make egg wash by combining egg and water; brush onto the tops of each scone; sprinkle with sugar.  Bake for 12-15 minutes or until baked through and golden brown.  The shamrock shaped cutter I used can be found here.