Recipe For Mint Julep Scones


If you love the official drink of the Kentucky Derby, you will adore these mint-flavored scones. I used my favorite Mint Julep Sugar from our friends over at Bourbon Barrel Foods for this sweet treat. The raw sugar creates a crunchy, sweet topping with a rich caramel flavor and a refreshing hint of mint.

Pair these with the Southern cocktail and I promise you won’t be disappointed!

1. Info for Mint Julep Scones

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 18
  • Calories: unavailable

2. Ingredients for Mint Julep Scones

  • 1½ cups all-purpose flour, + extra for rolling
  • ½ cup cake flour
  • ⅛ teaspoon pure mint extract
  • ¼ cup mint Julep Sugar
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 3 large eggs
  • ½ cup heavy cream
  • 1 tablespoon milk
  • 1½ tablespoons granulated sugar
  • 6 tablespoons unsalted butter, frozen
  • 6 sprigs fresh mint, for garnish

3. Directions:

  1. Preheat the oven to 400°F.
  2. Crack 2 eggs in a bowl and lightly beat them.
  3. Using a cheese grater box, grate the butter. 
  4. In a mixing bowl, combine the flours, baking powder and salt. Using a pastry dough blender (if you don’t have one, the back of a fork works fine as well), add the butter, then blend until the mixture becomes a thick dough. Add the eggs, cream, granulated sugar, 1 tablespoon mint julep sugar and mint extract. Mix but make sure not to over-mix it (barely blend until the texture is well-distributed and crumbly). 
  5. Dust a pastry board with about 2 tablespoons of flour for rolling the dough. Place the dough and roll it out to about a 1-inch thickness. Create 9 rectangles using a vegetable carving knife (you don’t have to cut them with a crinkled look but I just think it’s pretty), then cut each rectangle in half.
  6. Place the scones on a baking sheet lined with a silicone mat or parchment paper.
  7. Using a fork, beat the remaining egg with milk. Set aside.
  8. Using a pastry brush, lightly brush the remaining egg over the scones. Sprinkle the top with remaining mint julep sugar.
  9. Bake for about 5 minutes at 400°F, then lower the heat to 375°F and bake for another 20-23 minutes. For a golden top, I broiled the scones for a minute. Transfer the scones to cooling racks.
  10. Garnish with fresh mint leaves.
  11. Serve warm with the Southern Bourbon drink or a non-alcoholic mint Arnold Palmer.
  12. Bon appétit!

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