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
- 1/4 teaspoon peppermint extract
- 6 tablespoons chilled butter, cut into small pieces
- 2/3 cup Half-and-half, plus 1 tablespoon for brushing
- 1/4 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 2/3 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.
