Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
- In a separate bowl, whisk cream, egg, and peppermint extract.
- Add wet ingredients to dry and stir gently until just combined.
- Fold in chopped white chocolate without overmixing the dough.
- Transfer dough to a floured surface and shape into a 1-inch thick circle. Cut into 8 wedges.
- Place scones on prepared baking sheet. Brush tops with cream and sprinkle with crushed peppermint candies.
- Bake for 16–18 minutes or until golden.
- Cool slightly on wire rack and serve warm or at room temperature.
Nutrition
Notes
Feel free to add a sprinkle of sea salt for enhanced flavor or swap peppermint extract for almond or vanilla for a different twist.