Description
These Peppermint White Chocolate Scones combine tender, flaky pastry with a festive burst of peppermint and creamy white chocolate chunks. Perfect for holiday breakfasts or cozy afternoon treats, they deliver a sweet and minty flavor topped with a crunchy peppermint candy sprinkle.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon peppermint extract
Add-ins & Toppings
- 3/4 cup white chocolate, chopped
- 2 tablespoons crushed peppermint candies (for topping)
- Extra heavy cream for brushing tops
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to evenly distribute all the dry components.
- Cut in Butter: Add the cold, cubed butter to the dry mixture and cut it in using a pastry cutter or your fingers until the texture resembles coarse crumbs, which helps create flaky layers.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and peppermint extract until smooth and combined.
- Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined to avoid overworking the dough.
- Add White Chocolate: Fold in the chopped white chocolate carefully to evenly disperse it without overmixing, preserving a tender texture.
- Shape Dough: Transfer the dough onto a floured surface and gently shape it into a 1-inch thick circle. Use a sharp knife to cut the dough into 8 equal wedges for scones.
- Prepare for Baking: Place the scones on the prepared baking sheet. Brush the tops lightly with extra heavy cream to ensure a golden crust, then sprinkle with crushed peppermint candies for a festive finish.
- Bake: Bake the scones in the preheated oven for 16–18 minutes, or until they are golden brown and cooked through.
- Cool and Serve: Allow the scones to cool slightly on a wire rack before serving warm or at room temperature for the best flavor and texture.
Notes
- Use cold butter for the best flaky texture.
- Do not overmix the dough to keep scones tender and light.
- Chilling the dough briefly before baking can improve the rise but is optional.
- White chocolate chips can be used instead of chopped white chocolate.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
