White Chocolate Peppermint Scones
These White Chocolate Peppermint Scones are light, fluffy and bursting with flavor. Filled with hints of peppermint and topped with a white chocolate and peppermint glaze, these soft scones make the best holiday breakfast or dessert!
Don’t miss out on these No Bake Peppermint Bark Cheesecake, Red Velvet Scones, and Pumpkin Scones with Maple Glazed!
’Tis the season, friends! My holiday spirit is in full swing, and I’m savoring every moment. This time of year always flies by, one minute it’s Thanksgiving, and the next we’re ringing in January, so I’m doing my best to slow down and soak it all in.
Christmas movies are on repeat, holiday music is the soundtrack to my kitchen, and the decorations are in full glow. And of course, nothing gets me in the festive mood quite like those classic holiday flavors. Peppermint, I’m looking at you
Ingredients
For the batter:
- all-purpose flour
- white sugar
- baking power
- salt
- unsalted butter, cut into cubes (see note below)
- egg
- peppermint extract
- vanilla bean paste, or vanilla extract
- milk
For the Glazed
- white chocolate wafers or white chocolate chips
- Crushed candy canes for topping, if desired
How to make
- Preheat oven to 400F. Line a large baking pan with parchment paper. Set aside.
- In a medium bowl, combine the flour, sugar, baking powder, and salt. Set aside.
- Cut in butter with using a pastry cutter or two forks until mixture resembles coarse sand. Alternatively: freeze one stick of butter for about 30 minutes. Remove from freezer and grate butter using the largest holes on a cheese grater. Add to flour mixture and stir to combine. Set aside.
- In a medium bowl, whisk egg, peppermint extract, vanilla extract, and milk.
- Make a well in the dry ingredients and pour wet ingredients in. Fold until just combined. Add more flour if dough is too sticky. If dough is too dry, add 1-2 tablespoons of milk.
- Turn dough out onto prepared pan and shape into a 7-inch disk. Cut dough into 8 wedges, but do not separate pieces.
- Bake for 16-8 minutes, or until scones are golden brown. Let cool for 10 minutes on pan, then move to a wire rack to cool completely.
- To make the glaze, in a small bowl, microwave white chocolate wafers (or chips) on medium power until wafers are melted and smooth, stirring ever 15 seconds so not to burn. Remove from microwave and drizzle or spread onto cooled scones. Sprinkle with crushed candy canes.
Want to know my secret? Freeze the butter and then grate using the largest holes of a cheese grater. Then mix into the flour mixture and you’re good to go! I think this method is easier than using a pastry cutter or butter knives.
The peppermint flavoring comes from a hint of peppermint extract. It’s important not to add too much, as a little goes a long way. You could also add some crushed candy canes to the dough, but I chose to add in on top for that pretty, finishing touch.
Trust me when I say that these white chocolate scones are pretty the best when it comes to a holiday dessert. I mean, what could be better than a treat that counts as both breakfast and dessert?
Serve these soft and fluffy scones with coffee for breakfast or enjoy after dinner for that perfect treat.
And if you’ve got a calendar full of parties and get-togethers this season, whip these cuties up! I guarantee these will impress those hungry party-goers, friends!
Looking for more peppermint treats? I’ve got you covered!
- Chocolate Peppermint Donuts
- Vanilla Cupcakes with Peppermint Frosting
- Peppermint Chocolate Chip Cookies
- Peppermint French Toast
- Peppermint Cheesecake Dip
- Peppermint Truffles
- Peppermint Hot Chocolate Cookies
White Chocolate Peppermint Scones
Ingredients
- 2¼-½ cups all-purpose flour
- ½ cup white sugar
- 3 teaspoons baking power
- ½ teaspoon salt
- 6 tablespoons cold, unsalted butter, cut into cubes (see note below)
- 1 egg
- 2 teaspoons peppermint extract
- 1 teaspoon vanilla bean paste, or vanilla extract
- ¾ cup milk, any kind (I used 2%)
Glaze
- 1 cup white chocolate wafers or white chocolate chips, I like to use Ghirardelli White Chocolate Melting Wafers
- Crushed candy canes for topping, if desired
Instructions
- Preheat oven to 400F. Line a large baking pan with parchment paper. Set aside.
- In a medium bowl, combine the flour, sugar, baking powder, and salt. Set aside.
- Cut in butter with using a pastry cutter or two forks until mixture resembles coarse sand. Alternatively: freeze one stick of butter for about 30 minutes. Remove from freezer and grate butter using the largest holes on a cheese grater. Add to flour mixture and stir to combine. Set aside.
- In a medium bowl, whisk egg, peppermint extract, vanilla extract, and milk.
- Make a well in the dry ingredients and pour wet ingredients in. Fold until just combined. Add more flour if dough is too sticky. If dough is too dry, add 1-2 tablespoons of milk.
- Turn dough out onto prepared pan and shape into a 7-inch disk. Cut dough into 8 wedges, but do not separate pieces.
- Bake for 16-8 minutes, or until scones are golden brown. Let cool for 10 minutes on pan, then move to a wire rack to cool completely.
- To make the glaze, in a small bowl, microwave white chocolate wafers (or chips) on medium power until wafers are melted and smooth, stirring ever 15 seconds so not to burn. Remove from microwave and drizzle or spread onto cooled scones. Sprinkle with crushed candy canes.
White chocolate and peppermint seriously sounds like the DREAMIEST combo in these gorgeous scones!! These would be so perfect for holiday brunch!
Thanks for the sweet comment, Sarah!