White Chocolate Peppermint Scones
Delight in the festive flavors of these irresistibly soft and flaky White Chocolate Peppermint Scones—a perfect balance of buttery richness, creamy white chocolate, and refreshing peppermint crunch. Prepared with a tender, golden-brown dough infused with crushed peppermint candies and studded with melty white chocolate chips, these easy-to-make scones bring holiday cheer to your breakfast or afternoon tea. Topped with a silky peppermint glaze and an extra sprinkle of crushed candies, each bite is a sweet, minty celebration. Whether served fresh from the oven with a warm cup of cocoa or as a show-stopping addition to your holiday brunch spread, these scones are sure to become a seasonal favorite. Ready in under 40 minutes, they’re a quick and delicious way to embrace the spirit of the season!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.33 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 0.75 cup Heavy cream
- 1 Large egg
- 1 teaspoon Pure vanilla extract
- 0.75 cup White chocolate chips
- 0.33 cup Crushed peppermint candies
- 1 cup Powdered sugar (for glaze)
- 2 tablespoons Milk (for glaze)
- 0.25 teaspoon Peppermint extract (for glaze)
- 2 tablespoons Extra crushed peppermint candies (for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your hands, work the butter into the mixture until it resembles coarse crumbs.
In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix.
Fold in the white chocolate chips and crushed peppermint candies until evenly distributed.
Turn the dough onto a lightly floured surface and shape it into a round disk about 1 inch thick. Cut the disk into 8 equal wedges.
Place the wedges onto the prepared baking sheet, leaving space between each scone.
Bake in the preheated oven for 15 to 18 minutes, or until the tops are lightly golden. Remove from the oven and let them cool on a wire rack.
While the scones cool, make the glaze by whisking together the powdered sugar, milk, and peppermint extract until you have a smooth, pourable consistency.
Drizzle the glaze over the cooled scones using a spoon or piping bag.
Sprinkle extra crushed peppermint candies over the glazed scones for decoration.
Serve immediately and enjoy! Store leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
4749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.3 g | 280% | |
| Saturated Fat | 129.0 g | 645% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 2925 mg | 127% | |
| Total Carbohydrate | 639.8 g | 233% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 383.5 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 371 mg | 29% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 715 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
