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!
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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!
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Keyword: christmas recipe, holiday recipe, scone recipe, white chocolate scone recipe
Servings: 8 scones
Calories: 360kcal

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 (and a much easier method), 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.

Notes

Adapted from my Pumpkin Scones

Nutrition

Serving: 1g | Calories: 360kcal | Carbohydrates: 63g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 251mg | Potassium: 203mg | Fiber: 3g | Sugar: 29g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 5mg