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Peppermint White Chocolate Scones

Close-up of a delicious peppermint white chocolate scone, drizzled with white glaze and crushed candy canes.
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Create bakery-style peppermint white chocolate scones perfect for holiday brunches or cookie exchanges. This easy recipe features a simple glaze and festive candy cane topping.

Ingredients

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  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1/2 cup white chocolate chips
  • 1/2 cup heavy cream, plus more for brushing
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 1/4 cup powdered sugar
  • 1–2 tablespoons milk
  • 2 tablespoons crushed candy canes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  4. Stir in the white chocolate chips.
  5. In a small bowl, whisk together the heavy cream, egg, and peppermint extract.
  6. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix the dough.
  7. Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick disk.
  8. Cut the disk into 8 wedges. Place the wedges on the prepared baking sheet.
  9. Brush the tops of the scones with a little heavy cream.
  10. Bake for 15-18 minutes, or until golden brown.
  11. While the scones are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar and 1 tablespoon of milk until smooth. Add more milk, a teaspoon at a time, if needed to reach a drizzling consistency.
  12. Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  13. Once cooled, drizzle the glaze over the scones and immediately sprinkle with crushed candy canes.

Notes

  • For best results, do not overwork the scone dough. Overmixing can lead to tough scones.
  • To freeze unbaked scones, place them on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
  • To freeze baked scones, let them cool completely, then wrap them tightly in plastic wrap and then in foil. Reheat in a 350°F (175°C) oven for 5-10 minutes.

Nutrition

Find it online: https://fooddexterity.com/peppermint-white-chocolate-scones/