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Peppermint White Chocolate Scones

Indulgent Peppermint White Chocolate Scones to Savor

These Peppermint White Chocolate Scones are delightful treats perfect for winter gatherings, combining festive flavors and quick preparation.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 scones
Course: breakfast ideas
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Scone Dough
  • 2 cups all-purpose flour the backbone of the dough, providing structure for those beautifully fluffy scones.
  • 1 tablespoon baking powder crucial for that perfect rise, ensuring they’re light and airy.
  • 5 tablespoons sugar for a hint of sweetness that balances the peppermint perfectly.
  • 1 teaspoon salt enhances the flavors and balances the sweetness.
  • 6 tablespoons chilled butter helps create that flaky texture we all crave in a scone.
  • ⅔ cup half-and-half adds moisture and richness to the dough, making every bite incredibly indulgent.
  • ¼ cup white chocolate wafers melted and drizzled later for a creamy finish that pairs beautifully with peppermint.
  • 1 teaspoon vanilla extract adds depth and warmth to the flavor profile.
  • 1 teaspoon peppermint extract brings that fresh, aromatic flavor that screams holiday cheer!
For the Topping
  • crushed peppermint candies sprinkles these on top for a festive touch and an extra crunch.

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • large bowl
  • pastry blender
  • knife
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together all-purpose flour, baking powder, sugar, and salt until well combined.
  3. Add chilled butter to the flour mixture and cut it into the dry ingredients until the mixture resembles coarse crumbs.
  4. Pour in half-and-half, vanilla extract, and peppermint extract, stirring gently until just moistened.
  5. Turn out the dough on a lightly floured surface and knead gently 5 to 10 times, shaping into a round disc about 1 inch thick.
  6. Cut the disc into 8 wedges and arrange on the lined baking sheet, spacing them 2 inches apart.
  7. Brush the tops of each scone with extra half-and-half and sprinkle granulated sugar over the tops.
  8. Bake for 12 to 15 minutes until golden brown and firm to the touch.
  9. Allow the scones to cool on a wire rack, then drizzle with melted white chocolate and sprinkle with crushed peppermint candies.

Nutrition

Serving: 1sconeCalories: 230kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 60mgFiber: 1gSugar: 5gVitamin A: 250IUCalcium: 40mgIron: 1mg

Notes

Use chilled butter for flaky texture, avoid over-mixing the dough, and allow scones to cool slightly before garnishing.

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