This recipe began as a holiday experiment the first winter I wanted a special treat to bring to a neighborhood cookie swap. I remember testing variations on a cold December morning, the kitchen warm from the oven, peppermint wrappers scattered on the counter and a bag of white chocolate chips promising something sweet and bright. The result was a tender, flaky scone that balanced the gentle sweetness of white chocolate with a cool peppermint note and a glossy vanilla glaze. Since then I have made these scones for morning gatherings, last minute hostess gifts, and a holiday brunch where they disappeared within minutes.

What makes these scones special is the contrast in textures and temperatures. Inside they stay tender and slightly crumbly, thanks to very cold butter and minimal handling. The crushed soft peppermint candies give small bursts of chewy mint and a festive pink fleck, while chopped white chocolate melts into creamy pockets. Brushing with cream before baking produces a light golden top that catches sparkling sugar for a pretty finish. These scones are best served warm so the white chocolate is slightly soft, but they also keep well at room temperature for a day.

Ingredients

• All-purpose flour: Use 2 cups of a reliable brand like King Arthur or Pillsbury for consistent structure. Spoon into the measuring cup and level with a knife to avoid compacting. The flour provides the framework for tender, layered scones.
• Granulated sugar: 1 4 cup adds subtle sweetness without weighing down the dough. Fine sugar dissolves easily during mixing and helps the tops brown.
• Baking powder: 2 teaspoons is essential for lift. Ensure it is fresh for the lightest texture.
• Kosher salt: 1 teaspoon balances sweetness. Use Diamond Crystal or Morton and measure according to the brand density.
• Cold unsalted butter: 1 4 cup, cubed and straight from the fridge. Very cold butter creates pea-sized pockets that melt and leave tenderness; a pastry blender or two knives work well to cut it in.
• Heavy whipping cream: 3 4 cup plus more for brushing. Cold cream hydrates the dough and gives richness. Keep it chilled for the best lift.
• Vanilla bean paste: 1 teaspoon for a deep vanilla aroma. If unavailable, use good quality pure vanilla extract.
• Peppermint extract: 1 2 teaspoon provides the mint essence. Peppermint oil is stronger so use extract for control and a clean flavor.
• White chocolate: 3 ounces, finely chopped. Choose a high quality bar like Ghirardelli or Valrhona for the best melt and flavor.
• Crushed soft peppermint candies: 1 2 cup; use soft candies like peppermint starlight chews or soft peppermint mints. Crush into small pieces that will stay tender in the scone.
• White sparkling sugar: For sprinkling to add shine and texture on top.

Instructions

Prepare the pan and dry mix:Line a baking sheet with parchment paper and set aside. In a large bowl whisk together 2 cups flour, 1 4 cup granulated sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt until evenly distributed. Chilling the bowl for a few minutes helps keep ingredients cool.Cut in the butter:Using a pastry blender, two forks, or your fingertips, work 1 4 cup cold unsalted butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces. Cold butter is the key to flaky layers, so work quickly to keep it from warming.Mix wet ingredients:In a small bowl whisk together 3 4 cup cold heavy whipping cream, 1 teaspoon vanilla bean paste, and 1 2 teaspoon peppermint extract. Keep the cream chilled; a cold liquid helps produce a tender, flaky texture with less gluten development.Combine dough:Gradually add the cream mixture to the flour mixture, stirring with a fork until the dry ingredients are just moistened. Gently fold in 3 ounces finely chopped white chocolate and 1 2 cup crushed soft peppermint candies. The dough will be shaggy and crumbly in spots. Overmixing will make the scones tough, so stop when you can press the dough together.Shape and cut:Turn the dough out onto a lightly floured surface and gently knead 8 to 10 times to bring it together. Pat or roll into a 7 inch circle about 1 inch thick. Use a bench scraper or thin knife to cut into 6 wedges. Transfer wedges to the prepared baking sheet spaced at least 2 inches apart. Wrap the pan tightly with plastic and freeze overnight for best texture and convenience.Bake:Preheat oven to 350 degrees Fahrenheit. Brush the tops of frozen scones with a little heavy cream and sprinkle with white sparkling sugar. Bake from frozen for 22 to 27 minutes until lightly golden and a wooden pick inserted at the center comes out clean. Allow to cool slightly on the pan.Glaze and finish:Make the vanilla glaze by whisking together 2 3 cup confectioners sugar, 2 1 2 tablespoons heavy cream, 1 2 teaspoon vanilla bean paste, and 1 4 teaspoon kosher salt until smooth. Spoon glaze into a small pastry bag or resealable bag and cut a 1 4 inch tip. Drizzle glaze over warm or room temperature scones and garnish with additional crushed soft peppermint candies if desired.

Storage Tips

Cool scones completely before storing. For short term storage keep them in an airtight container at room temperature for up to two days. For longer storage wrap individually and refrigerate up to five days. To freeze baked scones, flash freeze on a sheet then transfer to a freezer-safe bag for up to three months. Reheat from frozen in a 325 degrees Fahrenheit oven for 8 to 10 minutes or microwave briefly to soften the white chocolate and revive that freshly baked quality.

Ingredient Substitutions

For dairy free options substitute a nondairy heavy cream alternative that whips and heats well, such as coconut cream, and use a dairy-free white chocolate. Keep in mind coconut will add a subtle flavor. If you cannot find soft peppermint candies use crushed hard peppermint candies but pulse gently so they do not turn powdery. For a richer vanilla note use pure vanilla extract if you do not have vanilla bean paste.

Serving Suggestions

Serve warm with a pat of unsalted butter or a light smear of clotted cream and a hot cup of coffee or tea. They pair well with bright berry compotes in winter or alongside a simple citrus salad to cut the sweetness. For a festive brunch arrange on a platter with sugared cranberries, mini whipped creams, and small sprigs of fresh mint for color.

Cultural Background

Scones trace back to British baking traditions where quick breads are common for tea time. These Americanized versions borrow British technique while adding white chocolate and peppermint to create a holiday flavored treat. The practice of cutting rounds into wedges is classic, but modern bakers often experiment with mix-ins and glazes to reflect seasonal tastes.

Seasonal Adaptations

In colder months emphasize peppermint and use crushed candy canes or soft peppermints. For spring swap peppermint for lemon zest and white chocolate for white baking chips, and finish with a lemon glaze. Around Halloween try crushed peppermint for a minty surprise inside a chocolate glaze for an adult twist.

Meal Prep Tips

Make the dough and freeze the wedges on a sheet pan for up to three months. When guests arrive bake directly from frozen and prepare the glaze while the scones finish baking. The glaze helps the scones look finished and freshly made without last minute fuss.

These scones bring small moments of delight whether you bake them for a celebration or for a quiet morning. Try making a double batch and freezing half for easy mornings ahead. I hope you enjoy them as much as my friends and family have over the years.