• Jennifer Moorman

White Chocolate Peppermint Scones



Peppermint is one of my favorite smells and flavors. I don't limit my peppermint

intake to the holiday season only, but I will agree that the scent of peppermint is

especially festive and fits perfectly with all things holiday, winter, and lively.


These White Chocolate Peppermint Scones are featured in This Inspired Life Magazine and they are easy to make, and paired with white chocolate and a warm scone, soft peppermint candies make this recipe wonderful for a holiday breakfast treat or tea with your best friends.

This Inspired Life Magazine highlights a community of creatives who share their art, writings, crafts, recipes, and hearts. You’ll find these pages offer a wonderland of imagination, heart, and soul. The magazine’s mission is to inspire readers with stories of hope and encouragement and to spark the creative spirit in all of us.


Read an edition today and bake up these delicious scones!



White Chocolate Peppermint Scones


Difficulty: Easy

Yields: 6 scones

Prep Time: 15 minutes

Freeze Time: 15 minutes or overnight

Baking Time: 27 minutes


Ingredients

For the Scones

2 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1 teaspoon Kosher salt

1/4 cup cold unsalted butter, cubed

1 cup cold heavy whipping cream, plus more for brushing

1 teaspoon vanilla bean paste

1/2 teaspoon peppermint extract

3 ounces white chocolate, finely chopped (about . cup)

1/2 cup crushed soft peppermint candies*

White sparkling sugar, for sprinkling

Vanilla Glaze

Garnish: crushed soft peppermint candies

For the Vanilla Glaze

⅔ cup confectioners’ sugar

2 1/2 tablespoons heavy whipping cream

1/2 teaspoon vanilla bean paste

1/2 teaspoon Kosher salt


Directions

1. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs.

3. 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.

4. Gently stir in white chocolate and candies. Dough will be quite crumbly or shaggy in parts.

5. Turn out dough onto a clean surface; gently knead 8 to 10 times to bring dough together. If dough is too dry and crumbly, add more heavy cream 1 tablespoon at a time. 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 if wanting to makeahead.

If wanting to bake same day, freeze for at least 15 minutes.

6. Preheat oven to 350°F (180°C).

7. Brush tops of scones with cream; sprinkle with sparkling sugar.

8. Bake until lightly golden and a wooden pick inserted in center comes out clean, 22–27 minutes.

9. Make vanilla glaze. In a small bowl, stir together all ingredients until smooth and well combined. Use immediately.

10. Spoon Vanilla Glaze into a small pastry or resealable plastic bag; cut a .-inch opening in tip or corner. Drizzle glaze onto scones as desired. Garnish with candies. Serve warm or at room temperature.


*Note: Use only soft candies and avoid using hard peppermint candies