Peppermint white chocolate scones are soft, fluffy, and full of cool peppermint flavor topped with drizzled white chocolate and crushed candy canes. They are the perfect treat to make during the holiday season! Make this special treat to enjoy for holiday brunch or with your favorite cup of hot cup of coffee, tea, or hot cocoa.
This time of year is set aside for all the baking. From cakes to cookies, to desserts, and this is the season to enjoy all the homemade goodies. One of my favorite things to snack on during the holidays is candy canes. Yes, I know peppermint candies are available all year, but there is something about those hook shapes that just taste better. Once I added a little bit of peppermint extract to the fluffy scones and topped the white chocolate drizzle with crushed candy canes there was no turning back!
Tools to make the best homemade scones
These are the tools I find are the best and most helpful to make perfect scones. I use them for every recipe.
- Pastry blender we mention this item with every single recipe because it is THE item that will ensure a fluffy outcome for your scones. You can use 2 knives or your hands, but a pastry blender is best.
- Parchment paper a baking sheet lined with parchment paper is not only great for non-stick baking, but it is also awesome for easy cleanup! No pan scrubbing is needed!
- Mixing bowl should be a large mixing bowl if you want to make this a one-bowl recipe! I mix and also knead the scone dough right in the bowl before turning it out onto a floured surface.
- all-purpose flour
- baking powder
- vanilla extract
- peppermint extract
- chilled unsalted butter, cut into small pieces
- half-and-half, plus 1 tbsp.
- 3-4 mini peppermint candy cane
- white chocolate melting wafers or white chocolate chips
How to Make White Chocolate Peppermint Scones
Making a fluffy scone full of flaky buttery layers is something I try to do every weekend. When I made this wonderful peppermint scone recipe I will admit, I ate two. They have just the right amount of mint and topped with the white chocolate and crushed peppermint bits, has me considering this as the new Christmas morning breakfast.
Start with a pre-heated oven set to 425 degrees.
In a large bowl, combine flour, baking powder, sugar, and salt.
Next, add cold butter pieces to the dry ingredients, and using a pastry cutter or two butter knives cut in the butter until the flour mixture resembles pea-sized coarse crumbs.
Stir in the wet ingredients of half-and-half, vanilla extract, and peppermint extract into the dry mixture until just moistened. *Note-peppermint extract is very strong, so less is more. I only added 1/4 teaspoon and it gave just a hint of mint.
On a lightly floured surface, knead dough gently 5 to 10 times and pat dough into a 1-inch thick disc.
With a sharp knife, cut soft dough into 8 wedges.
Place wedges on a parchment-lined baking tray, 2 ” apart. Brush tops of scones with half and half or heavy cream and sprinkle each top with sugar.
Place in your preheated oven and bake until golden brown, 12 to 15 minutes.
Let cool on a wire rack.
Once scones are cooled to room temperature, it's time to add the toppings.
Add peppermint candy in a small plastic bag and crush with back of spoon or rolling pin. Set aside candy.
In a small bowl, add 1/4 cup of white wafers and follow the directions on the package of melting wafers. I like to use Ghirardelli melting wafers because they have the best flavor and consistency for melted chocolate.
With a teaspoon drizzle melted chocolate over the top of each scone and top with a generous pinch of peppermint bits.
Some fun add-ins for your peppermint treats
- Chocolate chips
- White chocolate morsels
You can store scones in an airtight container on the counter for up to 3 days, or place them in a freezer for up to 3 months.
This is one of my favorite flavors and these scones are truly a delicious holiday treat. Can't wait to enjoy them curled under a blanket watching Christmas movies!
- 2 cups all-purpose flour
- 5 Tablespoons granulated sugar, plus 1 teaspoon
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 6 Tablespoons chilled butter, cut into small pieces
- 2/3 cup Half-and-half, plus 1 tablespoon
- 1/4 cup white chocolate melting wafers
- 2-3 mini peppermint candy canes, crushed
- Preheat the oven to 425 degrees.
- In a bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in butter with a pastry blender or two butter knives until the mixture resembles coarse crumbs.
- Stir in 2/3 cup half-and-half, vanilla, and peppermint extract until just moistened.
- On a lightly floured surface, knead dough gently 5 to 10 times.
- Pat into a 1-inch-thick round.
- Cut into 8 wedges; place on a parchment-lined baking sheet, 2 ” apart.
- Brush tops with 1 teaspoon half-and-half, then sprinkle each scone top with sugar.
- Bake until golden brown, 12 to 15 minutes.
- Cool on wire rack.
- Add peppermint candy in a small plastic bag and crush it with the back of a spoon or rolling pin. Set aside candy.
- In a small bowl, add 1/4 cup of white wafers and follow the directions on the package of melting wafers. I like to use Ghirardelli melting wafers because they have the best flavor and consistency for melted chocolate.
- With a teaspoon drizzle melted chocolate over the top of each scone and top with a generous pinch of peppermint bits.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 300Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 549mgCarbohydrates: 41gFiber: 1gSugar: 14gProtein: 4g