WHITE CHOCOLATE PEPPERMINT SCONES by NancyC
Makes 8 scones

2 1/4 cups all-purpose unbleached flour
1/3 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
4 Tablespoons unsalted butter, chilled and cubed
1/3 cup crushed candy canes or peppermint candies
1/2 cup vanilla baking chips
1/3 cup plus 2 Tablespoons plain or vanilla Greek yogurt
1 large egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla extract

PEPPERMINT GLAZE:
1 cup confectioners’ (powdered) sugar
1 Tablespoon plus 1 teaspoon Half & Half (light cream) Note: the glaze is thick, so if you want a thinner glaze, add a little more Half & Half
1/2 teaspoon peppermint extract
Optional: 1 Tablespoon crushed candy canes for sprinkling on top

Preheat oven to 350˚F. Line a baking sheet with parchment paper; set aside.

In large bowl, blend the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry blender until the flour/butter mixture is slightly crumbly. Stir in the crushed candy canes and white chocolate chips.

In small bowl, mix yogurt, egg, and peppermint and vanilla extracts until smooth. Add this wet mixture into the flour/butter mixture, stirring until small clumps of dough form.

With floured hands, knead and shape dough into a ball. Place dough ball on parchment-lined baking sheet and evenly pat into an 8-inch circle, about 3/4-inch thick. Use a knife to score into 8 wedges, then bake at 350˚F on center oven rack for 22 to 24 minutes, or until golden.

Cool scones for 10 minutes, then cut scones into wedges where scored. After cutting, cool completely, then drizzle the glaze on top. TO MAKE THE GLAZE, mix powdered sugar, Half & Half, and peppermint extract until smooth. Drizzle glaze over scones with a spoon, then sprinkle some crushed candy canes, if desired, over the glaze. Let glaze set and serve.

Recipe from NancyC | nancy-c.com