White-Chocolate-Peppermint Scones
Yield: 10
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold salted butter, cut into pieces
  • ½ cup chopped white chocolate
  • ½ cup crushed soft peppermint candies
  • ¾ cup cold heavy whipping cream
  • ½ teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1 recipe Peppermint Cream (recipe follows)
  1. Preheat oven to 350°.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add white chocolate and crushed peppermint, stirring to combine.
  4. In a liquid-measuring cup, combine cream, vanilla extract, and peppermint extract. Add to flour mixture, stirring until mixture is evenly moist. (If mixture seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Roll dough to a ¾-inch thickness. Using a 2-inch round cutter, cut 10 scones, rerolling scraps as needed. Place scones 2 inches apart on prepared baking sheet.
  6. Bake until scones are light golden brown, 18 to 20 minutes.
  7. Serve with Peppermint Cream, if desired.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/white-chocolate-peppermint-scones-recipe/