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Peppermint White Chocolate Scones Recipe

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4.9 from 139 reviews

These Peppermint White Chocolate Scones are a delightful holiday treat featuring tender, flaky scones infused with peppermint and vanilla extracts. Topped with melted white chocolate and crushed peppermint candy canes, they offer a perfect balance of sweetness and festive flavor, ideal for breakfast or an afternoon snack.

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°F. This high temperature ensures the scones develop a golden-brown exterior with a tender inside.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, 5 tablespoons granulated sugar, baking powder, and salt until well combined to form the uniform dry mixture.
  3. Cut in Butter: Add the chilled butter pieces to the dry ingredients. Use a pastry blender or two butter knives to cut the butter into the flour mixture until it resembles coarse crumbs. This step prevents overworking the butter to keep scones tender.
  4. Add Wet Ingredients: Pour in 2/3 cup half-and-half, vanilla extract, and peppermint extract. Stir gently just until the dough is moistened, avoiding overmixing to ensure light, airy scones.
  5. 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. Pat the dough into a round about 1 inch thick.
  6. Cut Scones: Using a sharp knife or pastry cutter, cut the dough into 8 wedges. Place the wedges on a parchment-lined baking sheet spaced about 2 inches apart for expansion.
  7. Prepare for Baking: Brush the scone tops with the remaining 1 teaspoon half-and-half and sprinkle with the remaining 1 teaspoon granulated sugar to create a golden crust.
  8. Bake Scones: Bake in the preheated oven for 12 to 15 minutes until golden brown on top. Remove and transfer to a wire rack to cool completely for easier handling.
  9. Prepare Topping: While cooling, crush the peppermint candy canes in a bag using a spoon or rolling pin. Melt the white chocolate wafers according to package instructions.
  10. Decorate Scones: Drizzle the melted white chocolate evenly over each scone, then sprinkle with the crushed peppermint candy canes for a festive and flavorful finish.

Notes

  • Chilling the butter and using a pastry blender help create flaky scones by keeping butter pieces cold and flaky.
  • Do not overmix the dough to keep the scones tender and light.
  • The half-and-half wash and sugar topping create a beautiful golden sheen and a slight crisp on top.
  • Allow scones to cool before decorating to prevent melting the peppermint topping.
  • Use white chocolate melting wafers for easy melting and smooth drizzling.

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