Peppermint White Chocolate Scones (Printable Version)
Soft scones infused with peppermint and white chocolate, topped with crushed candy canes and a drizzle of melted chocolate.
# What You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
5 tablespoons granulated sugar, plus 1 teaspoon for topping
03 -
1 tablespoon baking powder
04 -
1 teaspoon salt
→ Flavorings
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon peppermint extract
→ Fats and Dairy
07 -
6 tablespoons chilled unsalted butter, cut into small pieces
08 -
2/3 cup half-and-half, plus 1 teaspoon for brushing
→ Toppings and Mix-ins
09 -
1/4 cup white chocolate melting wafers
10 -
2 to 3 mini peppermint candy canes, crushed
# Step-by-Step Guide:
01 -
Set the oven temperature to 425°F (218°C) to preheat.
02 -
In a medium bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and salt.
03 -
Use a pastry blender or two butter knives to cut the chilled butter into the dry mixture until it resembles coarse crumbs.
04 -
Stir in 2/3 cup half-and-half, vanilla extract, and peppermint extract until the dough is just moistened.
05 -
Turn the dough onto a lightly floured surface and knead gently 5 to 10 times until combined.
06 -
Pat the dough into a 1-inch thick round. Cut into 8 equal wedges.
07 -
Place the wedges 2 inches apart on a parchment-lined baking sheet.
08 -
Brush the tops of the scones with 1 teaspoon of half-and-half and sprinkle each with 1 teaspoon of granulated sugar.
09 -
Bake in the preheated oven for 12 to 15 minutes or until golden brown.
10 -
Remove from the oven and cool on a wire rack.
11 -
Place peppermint candy canes in a small plastic bag and crush finely using the back of a spoon or rolling pin; set aside.
12 -
Melt white chocolate wafers according to package instructions.
13 -
Drizzle melted white chocolate over each cooled scone using a teaspoon, then sprinkle crushed peppermint candy on top.
# Additional Notes:
01 -
Work quickly when incorporating the butter to maintain flaky texture.