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Peppermint White Chocolate Scones Recipe

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4.6 from 71 reviews

These Peppermint White Chocolate Scones are a delightful blend of tender, flaky pastry infused with refreshing peppermint and sweet white chocolate. Perfect for holiday mornings or cozy afternoons, these scones feature a golden-brown crust topped with a drizzle of melted white chocolate and crushed peppermint candy canes for a festive touch.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 5 Tablespoons granulated sugar, plus 1 teaspoon
  • 1 Tablespoon baking powder
  • 1 teaspoon salt

Wet Ingredients

  • 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

Toppings

  • 1/4 cup white chocolate melting wafers
  • 2–3 mini peppermint candy canes, crushed

Instructions

  1. Preheat Oven: Preheat your oven to 425 degrees Fahrenheit to ensure the scones develop a golden-brown crust as they bake.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, 5 tablespoons of granulated sugar, baking powder, and salt until uniformly combined.
  3. Cut in Butter: Add the chilled butter pieces to the dry ingredients and use a pastry blender or two butter knives to cut the butter in until the mixture resembles coarse crumbs, ensuring the butter remains cold for tender scones.
  4. Add Wet Ingredients: Stir in the 2/3 cup of Half-and-half along with the vanilla and peppermint extracts, mixing gently just until the dough is moistened to avoid overworking.
  5. Knead Dough: Turn the dough onto a lightly floured surface and knead it gently 5 to 10 times to combine without developing too much gluten, then pat into a 1-inch thick round.
  6. Shape and Cut: Using a sharp knife or pastry cutter, cut the dough into 8 wedges and place them on a parchment-lined baking sheet spaced about 2 inches apart to allow for expansion.
  7. Add Sugar Topping: Brush the scones with 1 teaspoon of Half-and-half and sprinkle with the reserved 1 teaspoon of granulated sugar to help achieve a sweet, crisp crust.
  8. Bake: Bake in the preheated oven for 12 to 15 minutes, or until the tops are golden brown and the scones are cooked through.
  9. Cool: Remove the scones from the oven and transfer them to a wire rack to cool, which helps them set properly.
  10. Prepare Toppings: While cooling, crush the mini peppermint candy canes in a small bag and melt the white chocolate melting wafers according to package instructions.
  11. Decorate: Drizzle melted white chocolate over each scone using a teaspoon, then sprinkle the crushed peppermint candy on top for a festive and flavorful finish.

Notes

  • Use chilled butter to keep the scones tender and flaky.
  • Do not overmix the dough to prevent dense scones.
  • Crushing the candy canes adds a nice texture contrast and festive look.
  • The white chocolate drizzle can be substituted with white chocolate chips melted in a microwave.
  • Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

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