White Chocolate Peppermint Scones

Course: Dessert, Snack

Cuisine: Christmas, North American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 301kcal

Author: Lord Byron's Kitchen

A scone like no other, this one is for both the little and big kid in all of us! White Chocolate Peppermint Scones are sweeter than regular scones. With a good splash of peppermint extract, loads of white chocolate chips, crushed candy canes, and a sprinkling of coarse sugar on top, these scones are an absolute treat.

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Ingredients

1 2/3 cups all purpose flour
3 tablespoons salted butter, softened
3 tablespoons sugar
3 teaspoons baking powder
1 large egg
1/2 cup milk
2 teaspoons peppermint extract
1 teaspoon vanilla extract
1 cup mini white chocolate chips
1/2 teaspoon vegetable oil
1/4 cup crushed candy canes (plus 2-3 tablespoons more for topping)
1 tablespoon sanding sugar, optional

Instructions

Preheat the oven to 400 degrees F. Prepare a baking sheet by lining it with a silicone baking mat or parchment paper. Set aside.
Add the flour, sugar, baking powder, and butter to a mixing bowl. Beat the butter into the dry ingredients until the combined ingredients resemble course sand. Set aside.
Add 1/2 cup of the mini white chocolate chips and 1/4 cup of crushed candy canes. Stir into the mixture with a spatula.
Next, in a separate bowl, whisk together the egg, milk, peppermint extract, and vanilla extract.
Pour in the milk and egg mixture into the butter and flour mixture. Use a spatula to fold ingredients together. Don't overmix - the dough will form quite quickly and shouldn't be one complete, perfectly round ball of dough.
Turn the dough out onto a lightly floured surface. Use your hands to push the dough together, gathering up the bits into a mound. Next, sprinkle the top lightly with a little flour and push the dough down into a round shape about 1 inch thick.
Use a large knife to cut the dough into 8 wedges and transfer the wedges to the baking sheet with about an inch of space in between each wedge.
Use a pastry brush to lightly dust off any excess flour.
Bake for 12 minutes or until the top is just slightly golden in colour.
Remove from oven and transfer to a wire cooling rack immediately.
Once the scones are completely cooled, transfer the remaininug mini white chocolate chips and vegetable oil to a microwave-safe bowl. At half power, microwave in increments of 30 seconds, stirring well after each increment until the chocolate is melted and smooth.
Transfer the melted white chocolate to a resealable sandwich bag. Cut a small hole in one lower corner. Drizzle the chocolate over the scones.
Immidiately top the scones with crushed candy canes and sanding sugar, if using.
Allow the chocolate to firm and harden. Package the scones for gift-giving or pile them into a covered food-safe container and leave them at room temperature.

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