If you're dreaming of a cozy treat that perfectly blends festive flavors, this Peppermint White Chocolate Scones Recipe is exactly what you need. These scones are a wonderful bake for chilly mornings, holiday brunches, or whenever you crave a tender, glossy pastry with a minty twist. You'll notice how the cool peppermint and sweet white chocolate melt together in every bite, creating a toasty, comforting experience that's surprisingly simple to make.
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Why You'll Make This on Repeat
This recipe hits all the marks for a seasonal favorite that's as easy as it is delicious. The scones come out tender inside with a perfectly toasty edge, and the combo of peppermint and white chocolate never gets old. Whether for a quick breakfast or a festive tea time, it's one of those bakes you'll want in your rotation.
- Reliable Texture: The butter is cut in just enough to keep the scones flaky, not dense.
- Balanced, Cozy Flavor: Peppermint extract adds subtle warmth without overpowering the white chocolate.
- Pantry-Friendly: Uses everyday baking staples with the seasonal touch of crushed candy canes.
- Weeknight Simple: Quick prep and a 15-minute bake make this no-fuss yet impressive.
Ingredient Highlights
When making this Peppermint White Chocolate Scones Recipe, the quality and temperature of your ingredients can really affect the outcome. I like to use chilled butter straight from the fridge to ensure the scones stay tender and flaky. Also, choosing pure peppermint extract rather than an artificial flavor makes all the difference for a natural mint flavor.
- All-Purpose Flour: Opt for a good-quality, fresh flour for the best rise and crumb.
- Chilled Butter: Keep it cold until cutting in to get flaky layers.
- Peppermint Extract: Use pure extract for a fragrant, authentic mint flavor.
- White Chocolate Melting Wafers: These melt smoothly and create a glossy drizzle.
- Mini Peppermint Candy Canes: Fresh candy canes yield the best crunchy, colorful topping.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
Step-by-Step for Peppermint White Chocolate Scones Recipe
Step 1 - Prep & Season
Start by preheating your oven to 425°F, which helps achieve that perfectly browned, slightly crisp exterior. In a large mixing bowl, whisk together your flour, granulated sugar, baking powder, and salt until evenly combined. You'll want to pay attention here because a well-blended dry mix sets the stage for consistent scones. Keep your butter chilled and cut it into small pieces before adding it in.
Step 2 - Build Flavor
Use a pastry blender or two knives to cut the cold butter into your flour mixture until it resembles coarse crumbs. This technique ensures the butter stays in small flakes throughout the dough, creating tenderness. Then add the half-and-half, vanilla, and peppermint extracts, stirring just until the dough comes together. Don't overmix here - you want some lumps to keep your scones airy and light.
Step 3 - Finish for Best Texture
Gently turn your dough onto a floured surface and knead it about 5 to 10 times - just enough to bring it together without compressing it into a dense mass. Shape into a 1-inch thick round and cut into 8 wedges, placing them spaced evenly on a parchment-lined sheet. Brush the tops with a tablespoon of half-and-half and sprinkle with sugar for a glossy, crisp finish. Bake for 12 to 15 minutes until golden brown, then let cool on a rack before adding the finishing peppermint and white chocolate toppings. This timing is crucial for that perfect balance of crunch and softness.
Kitchen Notes I Rely On
From my experience, the success of these scones depends on handling the dough gently and keeping ingredients cold. I love crushing the peppermint candy canes right before using them to get maximum crunch and fresh aroma. Also, melting the white chocolate slowly keeps it smooth and glossy for drizzling. These little attentions make a big difference!
- Doneness Cue: Scones are ready when golden brown on top and feel firm but springy to the touch.
- Temperature Trick: Use chilled butter and cold half-and-half to keep dough light and flaky.
- Make-Ahead Move: You can shape and freeze the scones before baking; just add a couple extra minutes to bake time from frozen.
- Skip This Pitfall: Avoid overmixing or overkneading the dough to prevent tough, dry scones.
Serving & Sides
Finishing Touches
I love finishing these scones with a glossy drizzle of melted white chocolate right after baking - it sets just enough to hold the crushed peppermint candy cane pieces. This adds a lovely shine and sweet crunch that perfectly complements the tender crumb and minty note. You can also dust them lightly with powdered sugar for an extra elegant touch if you like.
Pairs Nicely With
These scones pair wonderfully with a cup of hot black tea or a creamy mocha to balance the cool peppermint flavor. For a cozy brunch, add fresh berries or a smear of whipped cream cheese. The slight tartness from cream cheese brightens the flavor and adds a silky texture contrast that you'll appreciate.
Simple Plating Upgrades
For a simple yet special presentation, arrange the scones on a festive plate sprinkled lightly with extra crushed peppermint. You might also serve with a small jar of warm honey or peppermint butter for spreading. These little details elevate the experience, making even a weeknight feel a bit luxurious.
Make-Ahead & Storage
Storing Leftovers
Store leftover scones in an airtight container at room temperature for up to two days to keep them tender. If you want to refrigerate, place a paper towel in the container to absorb moisture - this prevents sogginess. However, I recommend enjoying them fresh for the best texture and flavor.
Freezer Tips
These scones freeze beautifully, either before or after baking. I like to flash freeze the shaped dough wedges on a baking sheet first, then transfer them to a freezer bag. When you're ready, bake from frozen and add a few extra minutes to the baking time. Post-bake scones can be wrapped tightly and frozen for up to a month without losing their charm.
Reheating Peppermint White Chocolate Scones Recipe Without Drying Out
To reheat without drying out, pop your scones in the oven at 325°F for 8 to 10 minutes, ideally wrapped in foil for moisture retention. If you're short on time, a quick 15-second zap in the microwave works but watch closely to avoid toughness. Using an air fryer set to low heat also reheats them evenly while keeping edges crisp and the inside tender.
Frequently Asked Questions
You can, but white chocolate melts more smoothly and complements the peppermint flavor best. Regular chocolate may require tempering and may harden differently on the scones.
You can substitute equal parts whole milk and heavy cream to mimic half-and-half. The fat content helps create a tender crumb.
Mix just until the dough comes together and no dry patches remain. Stirring or kneading too long develops gluten, making scones tough.
With substitutions like plant-based butter, milk alternatives for half-and-half, and vegan white chocolate, you can adjust the recipe. Flavor and texture might vary slightly, so test small batches first.
Final Thoughts
Making these Peppermint White Chocolate Scones feels like crafting a little holiday magic in your kitchen. They're approachable even if you don't bake often, yet they deliver big on flavor and presentation. I've found that keeping your butter cold and handling the dough gently are key to success. Once you try them, I hope you'll find these scones to be a new favorite for chilly mornings and festive gatherings alike.
PrintPrintable Recipe
Peppermint White Chocolate Scones Recipe
Delight in these festive Peppermint White Chocolate Scones, featuring a tender crumb infused with peppermint and vanilla extracts, topped with melted white chocolate and crushed peppermint candy canes for a perfect holiday treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 5 tablespoons granulated sugar, plus 1 teaspoon for topping
- 1 tablespoon baking powder
- 1 teaspoon salt
Wet Ingredients and Mix-ins
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 6 tablespoons chilled butter, cut into small pieces
- ⅔ cup Half-and-half, plus 1 tablespoon for brushing
- ¼ cup white chocolate melting wafers
- 2-3 mini peppermint candy canes, crushed
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure a golden-brown exterior on your scones.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, 5 tablespoons granulated sugar, baking powder, and salt until thoroughly combined.
- Cut in Butter: Use a pastry blender or two butter knives to cut the chilled butter into the dry mixture until it resembles coarse crumbs, which will help in achieving tender scones.
- Add Wet Ingredients: Pour in the ⅔ cup Half-and-half along with the vanilla and peppermint extracts. Stir gently until just moistened, being careful not to overmix to maintain a light texture.
- Knead Dough: Turn the dough onto a lightly floured surface and knead gently 5 to 10 times to bring it together without making it dense.
- Shape and Cut: Pat the dough into a 1-inch thick round and cut it into 8 wedges. Place the wedges on a parchment-lined baking sheet spacing them about 2 inches apart.
- Prepare for Baking: Brush the tops of the scones with the remaining 1 tablespoon Half-and-half, then sprinkle each wedge with the reserved 1 teaspoon of granulated sugar to create a delightful crust.
- Bake: Bake the scones in the preheated oven for 15 minutes or until golden brown on top.
- Cool: Remove the scones from the oven and cool them on a wire rack to set properly.
- Prepare Topping: Crush the mini peppermint candy canes in a plastic bag using the back of a spoon. Melt the white chocolate wafers according to package instructions.
- Drizzle and Garnish: Drizzle the melted white chocolate over the cooled scones and immediately sprinkle with the crushed peppermint candy canes to finish.
Notes
- Ensure the butter is well chilled before cutting into the flour for flaky scones.
- Do not overmix the dough to avoid tough scones; gentle handling is key.
- You can substitute Half-and-half with whole milk or heavy cream for richer scones.
- If white chocolate melting wafers are unavailable, chopped white chocolate bars can be melted as an alternative.
- For extra peppermint flavor, add a small amount of crushed peppermint candies into the dough.
- Serve scones fresh for best texture; they can be reheated briefly in the oven.
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