White Chocolate Peppermint Scones
These scones are the perfect way to use up any of those leftover Christmas candy canes!
They bake a little flakey, but still moist from the pockets of sweet white chocolate. Perfect pairing with a warm cup of tea and some company.
White Chocolate Peppermint Scones
2 ½ cups all-purpose flour
2 tbsp baking powder
2 tbsp sugar
1 cup white chocolate (chopped into small pieces), plus ½ cup for drizzling
½ cup cold unsalted butter
2 tbsp crushed candy cane
1 egg
¾ cup heavy cream, plus 1 tbsp for brushing
2-3 drops of peppermint extract
1 tsp vanilla
Preheat oven to 400°F.
In a small bowl, mix together the egg, cream, vanilla and peppermint extract.
In a medium bowl, combine flour, baking powder, and salt. Stir to combine. Cut in the butter until it feels like coarse sand. Stir in the chocolate. Make a well in the centre and pour in the egg mixture. Using your hands, mix the batter until just combined. If your batter feels too dry, you can add a little more cream. Dough should feel loose and a little crumbly.
Pour the mixture onto parchment paper and shape into a ¾ inch thick circle. Cut into 8 slices. Place on cookie sheet and brush with extra heavy cream. Sprinkle on the crushed candy cane. Bake for 15-20 minutes until scones golden on top. Remove from oven and let cool and drizzle with melted white chocolate.
