White Chocolate Peppermint Scones

Christmas morning…what to serve the gang?? These white chocolate peppermint scones are a must! I just love this recipe…the white chocolate isn’t overly pronounced and the peppermint flavor is just right!

These scones are crisp around the edges and tender inside. The crunch of the peppermint candy bits is perfect. The drizzle of vanilla glaze tops off a wonderful brunch, breakfast or snack item.


Be sure to use soft peppermint candies (the billowy ones that are individually wrapped). They are easier to chop and softer on your teeth when you bite into them!


White Chocolate-Peppermint Scones

Makes: 6 scones

Prep Time: 10 minutes Cook Time: 25-32 minutes

Total Time: 42 minutes plus overnight in freezer


2 cups all-purpose flour

1/4 cup granulated sugar

2 tsp baking powder

1 tsp kosher salt

1/4 cup cold unsalted butter, cubed

3/4 cup cold heavy whipping cream, plus more for brushing

1 tsp vanilla bean paste or vanilla extract

1/2 tsp peppermint extract

3 ounces white chocolate, finely chopped (about 1/2 cup)

1/2 cup crushed soft peppermint candies (see Chef’s Note)

White sparkling sugar, for sprinkling


Vanilla Glaze:

2/3 cup confectioners’ sugar

2 1/2 tbsps heavy whipping cream

1/2 tsp vanilla bean paste or vanilla extract

1/4 tsp Kosher salt

Crushed soft peppermint candies, for garnish

Line a baking sheet with parchment paper.


In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or two forks, cut in cold butter until mixture resembles coarse crumbs.

In a small bowl, stir together cold cream vanilla bean paste, and peppermint extract. Gradually add cream mixture to flour mixture, stirring with a fork until dry ingredients are moistened. Gently stir in white chocolate and candies. (Dough will be quite crumbly or shaggy in parts.)

Turn out dough onto a clean surface; gently knead 8 to 10 times to bring dough together. Roll or pat dough into a 7-inch circle (about 1-inch thick), very lightly flouring surface as needed to prevent sticking. Press together any cracks that form, if necessary.

Using a bench scraper or a thin-bladed knife, cut circle into 6 wedges; place wedges at least 2 inches apart on prepared pan. Wrap pan tightly with plastic wrap, and freeze overnight.

Preheat oven to 350°F. Brush tops of scones with cream; sprinkle with sparkling sugar. Bake until lightly golden and a wooden pick inserted in center comes out clean, 25-32 minutes.

To make Vanilla Glaze:

In a small bowl, stir together all ingredients until smooth and well combined. Spoon glaze into a small pastry or resealable bag; cut a 1/4-inch opening in tip or corner. Drizzle glaze onto scones as desired. Garnish with candies, if desired. Serve warm or at room temperature.

Chef’s Note:

Do not substitute hard peppermint candies.

Recipe inspired by Bake from Scratch

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