White-Chocolate-Peppermint Scones

White-Chocolate-Peppermint Scones - TeaTime Magazine

These White-Chocolate-Peppermint Scones taste like the best of the holiday season.

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.

Peppermint Cream
Yield: approximately 1½ cups
  • ¾ cup heavy whipping cream
  • ¼ cup crushed soft peppermint candies
  1. In a mixing bowl, combine cream and crushed peppermint. Beat at medium-high speed with a mixer until medium peaks form.
  2. Store in an airtight container in the refrigerator until needed.


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