Peppermint White Chocolate Scones

This peppermint white chocolate scone recipe brings together the perfect balance of refreshing mint and creamy sweetness wrapped in a tender, flaky pastry. It’s a delightful treat ideal for festive mornings or cozy afternoons with a warm beverage. The subtle peppermint flavor paired with white chocolate creates a sweet twist that transforms ordinary scones into something special.

I first made these during the holiday season and my family couldn’t stop asking for more Their delicate crumb and bright minty hint always make breakfast feel like a celebration

Ingredients

• All-purpose flour: 2 cups for the right structure and crumb choose a bleached or unbleached variety based on preference
• Granulated sugar: 5 tablespoons plus 1 teaspoon to add sweetness and a bit of crunchy topping
• Baking powder: 1 tablespoon to create light fluffy scones check freshness for good rise
• Salt: 1 teaspoon to enhance all the flavors and balance sweetness
• Vanilla extract: 1 teaspoon for warmth and depth pure vanilla provides best aroma
• Peppermint extract: 1/4 teaspoon adds a fresh and festive mint note be careful not to overdo it as it can overpower
• Chilled butter: 6 tablespoons cut into small pieces to create flaky texture use unsalted for better control of salt
• Half-and-half: 2/3 cup plus 1 tablespoon provides moisture without making scones too dense keep cold for best results
• White chocolate melting wafers: 1/4 cup melt smoothly and create creamy accents on top
• Mini peppermint candy canes: 2 to 3 crushed add crunchy bursts of peppermint and festive color crush gently to avoid powder

Instructions

Sift and Combine Dry Ingredients:

Whisk together the flour baking powder sugar and salt in a large bowl to evenly distribute the leavening and clarify sweetness

Cut in the Butter:

Using a pastry blender or two butter knives cut the chilled butter into the flour mixture until the texture looks like coarse crumbs this ensures flakiness

Add Liquids and Flavors:

Stir in the half-and-half along with vanilla and peppermint extract just enough to moisten the dough without overmixing to keep tenderness

Form the Dough:

Turn dough onto a lightly floured surface and knead gently between 5 and 10 times this helps develop some structure while keeping the dough delicate

Shape and Cut:

Pat dough into a one-inch thick round and cut into 8 wedges space them about 2 inches apart on a parchment-lined baking sheet to allow rising

Prep for Baking:

Brush the tops with the extra teaspoon of half-and-half and sprinkle with the reserved teaspoon of sugar for a bit of sparkle and crunch

Bake Until Golden:

Bake in a preheated 425 degree oven for 12 to 15 minutes until the tops are nicely browned and the scones feel firm to the touch

Cool and Prepare Toppings:

Let scones cool on a wire rack meanwhile crush the peppermint candy canes in a small bag using the back of a spoon or rolling pin

Melt Chocolate and Drizzle:

Melt white chocolate wafers following package instructions and spoon them over each scone in thin lines sprinkle generously with crushed peppermint bits

I remember making these for a holiday brunch where my kids loved helping crush the peppermint candy canes and drizzle the chocolate it became a joyful family tradition

Storage Tips

Store scones in an airtight container at room temperature for up to two days to keep them fresh Reheat gently in the oven or toaster oven to bring back the crisp exterior They can also be frozen before baking for up to a month just bake straight from frozen adding a couple extra minutes to the baking time

Ingredient Substitutions

Butter can be swapped for cold coconut oil for a dairy-free option but expect a slightly different texture Half-and-half may be replaced with whole milk or cream depending on desired richness cream will give a richer crumb White chocolate melting wafers can be substituted with white chocolate chips melted carefully over low heat

Serving Suggestions

Serve warm with clotted cream or your favorite jam to enhance the biscuit-like quality Pair with a hot cup of tea or peppermint mocha for an indulgent holiday breakfast Try these scones alongside fresh fruit or a simple salad for a light brunch option

Cultural Context

Scones originated in Scotland and have long been a staple of British teatime culture This recipe adds an American twist with white chocolate and peppermint for holiday celebrations Decorated scones like these make winter gatherings feel extra special and festive

I learned the hard way that toasting the scones a bit longer if your oven runs cool helps get the perfect golden crust

FAQs about Recipes

→ What type of flour is best for these scones?

All-purpose flour is ideal to achieve the right balance of tenderness and structure in these scones.

→ Can I substitute the peppermint extract with another flavor?

Yes, vanilla or almond extract can be used for a different but complementary flavor profile.

→ How do I properly incorporate the butter into the flour mixture?

Cut chilled butter into small pieces and blend it with the flour using a pastry blender or knives until it resembles coarse crumbs for a flaky texture.

→ What is the purpose of brushing the scones with half-and-half before baking?

Brushing helps create a golden, slightly glossy crust while allowing the sugar topping to adhere nicely.

→ How should the crushed peppermint candy be prepared for topping?

Crush the candy canes gently in a sealed bag using a spoon or rolling pin to create small pieces that add a crunchy, refreshing finish.

→ Can these scones be stored after baking?

Store in an airtight container at room temperature for up to two days or freeze for longer storage.