Description

Looking for a festive twist on your classic scone recipe? These Peppermint White Chocolate Scones bring together a perfect blend of flaky pastry, cool peppermint, and creamy sweetness. Topped with a peppermint glaze and crushed candy canes, they’re a show-stopping treat for the holidays. Whether you’re searching for breakfast ideas, a quick brunch recipe, or a holiday snack, this easy recipe fits the bill. Pair with hot cocoa for a cozy winter morning or add them to your holiday dessert lineup.

Ingredients

2 cups all-purpose flour

1/3 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

2/3 cup heavy cream

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

1/2 cup white chocolate chips or chunks

1 cup powdered sugar

2 tablespoons milk or cream

1/4 teaspoon peppermint extract

1/3 cup crushed peppermint candies or candy canes

Extra white chocolate for drizzling (optional)

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Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Cut in the cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.

4. In a separate bowl, whisk cream, egg, vanilla, and peppermint extract.

5. Pour wet ingredients into the dry ingredients and mix gently until just combined.

6. Fold in white chocolate chips or chunks.

7. Turn dough onto floured surface, shape into a 1-inch thick round, and cut into 8 wedges.

8. Place wedges on prepared baking sheet and brush tops with cream.

9. Bake for 18–22 minutes or until golden and firm. Cool slightly on baking sheet.

10. While scones cool, mix glaze ingredients until smooth and pourable.

11. Drizzle glaze over warm scones and immediately sprinkle crushed peppermint on top.

12. Optional: Drizzle with extra melted white chocolate before serving.

Notes

Keep your ingredients, especially the butter and cream, as cold as possible to create the flakiest scones.

If freezing, glaze and top with peppermint after reheating to maintain the right texture and appearance.

For a stronger peppermint punch, increase the extract in the glaze slightly, but taste as you go to avoid overpowering.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 330
Sugar: 18g
Sodium: 180mg
Fat: 17g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg