Meet the holiday bake that looks like a showpiece but comes together with simple pantry staples: Peppermint Mocha Christmas Tree Scones. These are plush, buttery drop scones perfumed with cocoa and espresso, studded with mini chocolate chips, and finished with a cool peppermint crunch. We shape them into charming “trees” by stacking three little scoops of dough (large–medium–small) before baking, then we ribbon on a vanilla icing so it looks like garland. They’re festive without fuss — the very definition of simple but gourmet.

Flavor-wise, think café mocha meets candy cane: deep chocolate notes, a subtle espresso backbone (that makes chocolate taste more chocolatey — no coffee flavor if you don’t want it), and bright peppermint on the finish. The texture lands exactly where a great scone should: crisp, bronzed edges; tender, layered interior; and enough richness to stand alone with coffee, cocoa, or champagne. Make them for cookie swaps when you want something different, for brunch when muffins feel too ordinary, or for dessert trays when you want drama without heavy lifting.

Why These Scones Work

• Cold butter + cream: Classic scone method for flaky layers and rich, tender crumbs.
• Drop-and-stack shaping: No rolling or cutters — simply scoop and build a “tree.”
• Mocha base, peppermint finish: Balanced flavor; the mint never overwhelms the chocolate.
• Make-ahead friendly: Dough freezes beautifully; bake straight from frozen.
• Showstopping but easy: Icing garland + peppermint “snow” equals instant holiday magic.

Ingredients (Makes 10–12 tree scones)

Dry

• 2 cups all-purpose flour
• 1/3 cup Dutch-process cocoa powder
• 1/2 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 teaspoon instant espresso powder (optional, recommended)

Mix-ins

• 3/4 cup mini chocolate chips
• 1/2 cup finely crushed candy canes (plus more for topping)

Wet

• 8 tablespoons (1/2 cup) unsalted butter, cold, cut in 1/2-inch cubes
• 3/4 cup cold heavy cream (plus 1–2 tablespoons as needed)
• 1/3 cup cold sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract (go light; it’s potent)
• 1 large egg, cold

Vanilla Icing

• 1 1/2 cups powdered sugar, sifted
• 3–4 tablespoons heavy cream (or milk), plus more to thin
• 1 teaspoon vanilla extract
• Pinch of kosher salt

Equipment

• Large bowl and whisk
• Pastry cutter or two forks (or pulse in a food processor)
• Two sheet pans lined with parchment
• Three scoops: #16 (1/4 cup), #24 (~3 tablespoons), #40 (1 1/2 tablespoons) or use spoons
• Cooling rack and small piping bag or zip-top bag for icing

Step-by-Step Instructions

1) Chill everything

Scones love the cold. Pop the cubed butter in the freezer for 10 minutes. Measure the cream and sour cream and keep them in the fridge. Line two sheet pans with parchment and set aside.

2) Whisk dry ingredients

In a large bowl whisk flour, cocoa, sugar, baking powder, baking soda, salt, and espresso powder until evenly combined. This prevents clumps of cocoa and ensures a consistent rise.

3) Cut in butter

Add the cold butter cubes. Cut in with a pastry cutter or rub quickly with your fingertips until pea-sized bits remain with some larger flat flakes. Those visible butter pieces create steam and flakiness in the oven.

4) Add mix-ins

Stir in mini chocolate chips and 1/2 cup finely crushed candy canes. The chips melt into pockets of chocolate; the candy dissolves into little mint ribbons through the crumb.

5) Bring together with wet ingredients

In a measuring cup whisk cream, sour cream, vanilla, peppermint extract, and egg. Pour over the flour mixture and fold gently with a spatula until no dry pockets remain. If the dough seems dry, add 1–2 teaspoons cream. It should be thick, slightly tacky, and hold a scoop.

6) Freeze 10 minutes

Pop the bowl into the freezer for 8–10 minutes. Brief chilling firms the butter so the scones puff instead of spread.

7) Shape the “trees”

Using three scoops per scone, stack portions directly on the parchment: one #16 scoop for the base, one #24 scoop centered on top, and one #40 scoop as the tip. If you’re using spoons, mound roughly 1/4 cup, then ~3 tablespoons, then ~1 1/2 tablespoons. Press very lightly so they adhere but keep visible layers. Leave 2 inches between trees.

8) Chill, then bake

Place the sheets in the freezer for 10 minutes while the oven preheats to 400°F. Bake 13–16 minutes, rotating once, until the edges are set and the tops spring back when lightly touched. You want a bronzed exterior with tender centers — do not overbake.

9) Cool and decorate

Cool on the sheet 5 minutes, then transfer to a rack. Whisk the icing ingredients until smooth and thick but pipeable (ribboning off the whisk). Transfer to a small piping bag or zip-top bag (snip a tiny corner) and zig-zag “garland” around each tree. Immediately sprinkle with extra crushed candy cane so it adheres.

Baker’s Notes (for professional results)

• Measure right: Fluff the flour, spoon into the cup, and level — too much flour makes dry scones.
• Keep it cold: Cold butter + cold cream = taller, flakier scones. If your kitchen is warm, chill shaped trees 10 extra minutes before baking.
• Mind the peppermint: Extract is concentrated. A little brightens; too much tastes medicinal. Start with 1/2 teaspoon.
• Don’t overmix: Fold until just combined. Streaks of butter and a slightly rough dough are perfect.
• Two-pan insurance: Use two pans rather than crowding; better air flow = even browning.

Flavor & Texture Breakdown

The first bite gives you crisp edges and a tender interior dotted with molten chocolate. Then the cool snap of peppermint shows up — not in-your-face, just clean and bright — while the cocoa/espresso base keeps things deeply chocolatey. The vanilla icing adds creamy sweetness and that bakery-case sheen. It’s a café mocha in pastry form, dressed for the holidays.

Make-Ahead, Freezing & Reheating

• Prep ahead: Mix and shape the trees, then freeze on a tray until firm. Store in a freezer bag up to 1 month. Bake from frozen at 400°F for 15–18 minutes.
• Same-day holding: Baked scones keep best the day they’re made. If needed, rewarm at 300°F for 6–8 minutes, then glaze.
• Glaze later: If transporting, pack icing in a small bag and pipe on-site so the “garland” stays sharp.

Variations (Same Base, New Mood)

• Triple Chocolate Trees: Skip peppermint extract. Add 1/2 cup white chocolate chips with the minis; drizzle with chocolate ganache instead of vanilla icing.
• Orange Mocha: Replace peppermint extract with 1 teaspoon orange zest and a few drops of orange extract; top with candied orange peel.
• Mint-Thin: Swap mini chips for chopped mint chocolate candies; keep the vanilla icing and finish with cocoa dust.
• Kid-Friendly: Omit espresso powder; the flavor stays chocolate-forward and mellow.

Troubleshooting

• Spread too much? Butter was warm. Chill shaped trees longer or bump oven to 410°F (watch the timing).
• Dry or crumbly? Too much flour or overbaked. Measure lightly and pull at first spring-back.
• Mint overload? Reduce extract to 1/4 teaspoon and rely on crushed candy for flavor.

Quick Recipe Card

• Prep: 20 minutes (plus short chills)
• Bake: 13–16 minutes
• Total: ~45 minutes
• Yield: 10–12 tree scones

1. Whisk dry ingredients; cut in cold butter. Stir in chips and crushed candy.
2. Mix cream, sour cream, vanilla, peppermint, and egg; fold into dry just to combine. Chill 10 minutes.
3. Stack three scoops per scone on lined pans; freeze 10 minutes.
4. Bake at 400°F for 13–16 minutes. Cool slightly.
5. Pipe vanilla icing “garland”; sprinkle with crushed candy canes. Serve warm.

Serving Suggestions

• Pair with hot cocoa, peppermint latte, or black coffee to cut the sweetness.
• Set on a brunch board with citrus salad, soft-scrambled eggs, and bacon for sweet–savory balance.
• Gift-ready: tuck two cooled scones in a cellophane bag, include a mini icing packet, and a candy cane for garnish.

Conclusion

These Peppermint Mocha Christmas Tree Scones deliver everything you want in a holiday bake: a buttery crumb, real chocolate flavor, a clean peppermint finish, and a playful presentation that looks straight out of a pastry window. They’re festive without being fussy, elegant without being precious, and guaranteed to steal the spotlight on any winter table. Bake a batch, drizzle the garland, and let it snow candy-cane sparkle.