Description
These Peppermint White Chocolate Scones are a delightful addition to any holiday table, bursting with flavor and festive spirit.
Ingredients
Scale
- 2 cups all-purpose flour
- 5 Tablespoons granulated sugar, plus 1 teaspoon
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 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
- 1/4 cup white chocolate melting wafers
- 2–3 mini peppermint candy canes, crushed
Instructions
- Begin by preheating your oven to 425 degrees Fahrenheit. This high temperature will help achieve that golden-brown exterior. Take a large mixing bowl and whisk together the all-purpose flour, 5 tablespoons of granulated sugar, baking powder, and salt. Ensure everything is combined well to create a uniform dry mixture.
- Next, it’s time to add in the butter. Use a pastry blender or two butter knives to cut the chilled butter into the flour mixture. Continue until the mixture resembles coarse crumbs, which indicates that the butter is adequately incorporated. This step is crucial as it ensures the scones remain tender by not overworking the butter.
- Pour in the 2/3 cup of Half-and-half, along with the vanilla extract and peppermint extract. Stir gently until just moistened; be careful not to overmix, as this can lead to tough scones. This gentle mixing is key to keeping the scones light and airy!
- On a lightly floured surface, knead the dough gently about 5 to 10 times. This helps bring the dough together without making it dense. Once kneaded, pat the dough into a round shape about 1 inch thick. Using a sharp knife or pastry cutter, cut the dough into 8 wedges. Place these scone wedges on a parchment-lined baking sheet, allowing about 2 inches of space between them for expansion during baking.
- To give the scones a nice golden finish, brush the tops with the remaining 1 teaspoon of Half-and-half, then sprinkle each scone with the extra teaspoon of granulated sugar. This will create a delightful crust while baking.
- Bake the scones in your preheated oven for 12 to 15 minutes, or until they turn golden brown on the tops. Once done, remove them from the oven and allow them to cool on a wire rack. This cooling process ensures that they set perfectly and are easy to handle.
- While your scones are cooling, prepare the peppermint topping. Place the mini peppermint candy canes in a small plastic bag and crush them gently using the back of a spoon or a rolling pin. Set these aside for later use. Next, in a small bowl, add the 1/4 cup of white melting wafers and follow the package instructions to melt them. Once melted, use a teaspoon to drizzle the chocolate over the top of each scone. Finally, sprinkle the crushed peppermint over the warm, chocolate-drizzled scones. This not only adds sweetness but also enhances the holiday aesthetic!
Notes
These scones are quick to prepare, and with a few easy steps, you can have delicious scones ready to impress your guests or enjoy with family.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
Nutrition
- Calories: 230 kcal per scone
- Sodium: 260 mg
- Protein: 3 g