Description
These Peppermint White Chocolate Scones are a festive and delightful treat perfect for the holiday season. Featuring tender, buttery scones infused with a hint of peppermint extract and studded with creamy white chocolate chunks, topped with crushed peppermint candies for a minty crunch. They bake up golden and flaky, ideal for a cozy breakfast or an afternoon tea snack.
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 (plus extra for brushing tops)
- 1 large egg
- 1 teaspoon peppermint extract
Add-ins and Toppings
- 3/4 cup white chocolate, chopped
- 2 tablespoons crushed peppermint candies (for topping)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Cut In Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs. Avoid overworking to keep the scones tender.
- Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, egg, and peppermint extract until smooth and fully blended.
- Mix Wet and Dry: Pour the wet ingredients into the dry mixture and stir gently with a wooden spoon or spatula until just combined. Overmixing can make the scones tough.
- Fold in White Chocolate: Gently fold in the chopped white chocolate pieces, distributing them evenly throughout without overmixing.
- Shape Dough: Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Use a sharp knife or a bench scraper to cut the dough into 8 even wedges.
- Prepare for Baking: Arrange the scone wedges on the prepared baking sheet. Brush the tops lightly with extra heavy cream to promote browning and then sprinkle the crushed peppermint candies evenly over each scone.
- Bake: Place the baking sheet in the preheated oven and bake the scones for 16 to 18 minutes, or until the tops are golden and the scones have risen.
- Cool and Serve: Remove the scones from the oven and transfer them to a wire rack to cool slightly. Serve warm or at room temperature for the best flavor and texture.
Notes
- Ensure butter is very cold before cutting into the flour for flaky scones.
- Do not overmix the dough to maintain a tender texture.
- White chocolate can be substituted with white chocolate chips if preferred.
- Store leftover scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- For a dairy-free version, substitute heavy cream and butter with suitable plant-based alternatives.
