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
- Preheat the oven to 400°F.
- Crack 2 eggs in a bowl and lightly beat them.
- Using a cheese grater box, grate the butter.
- 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).
- 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.
- Place the scones on a baking sheet lined with a silicone mat or parchment paper.
- Using a fork, beat the remaining egg with milk. Set aside.
- Using a pastry brush, lightly brush the remaining egg over the scones. Sprinkle the top with remaining mint julep sugar.
- 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.
- Garnish with fresh mint leaves.
- Serve warm with the Southern Bourbon drink or a non-alcoholic mint Arnold Palmer.
- Bon appétit!