White Chocolate Peppermint Scones

If you have any extra candy canes, here’s a recipe you may want to try! These White Chocolate Peppermint Scones have crushed candy canes both in the batter and sprinkled on top. White chocolate chips are mixed into the batter too, and a creamy peppermint glaze is drizzled on top.

A dessert scone is a good way to describe these baked treats. They’re probably too sweet for most people for breakfast in the morning, but they’re perfect for a holiday tea or dessert! They are full of peppermint flavor and so yummy! If you want to go all out with these as a dessert, serve with a scoop of vanilla ice cream on top—or even peppermint ice cream! 🙂

White Chocolate Peppermint Scones

  • Servings: 8
  • Difficulty: easy
  • Print

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

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

Peppermint-flavored goodies are great for the holidays—they’re so fun and festive! Plus, it’s a great way to use those extra candy canes. Have you made any peppermint recipes this holiday season?


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