Imagine a scone that perfectly balances sweet and refreshing flavors — soft, flaky, and studded with creamy white chocolate chunks, with a subtle hint of peppermint dancing on your palate. Peppermint white chocolate scones are the ultimate indulgence for holiday mornings, festive brunches, or cozy winter afternoons. Their tender crumb, delightful aroma, and melt-in-your-mouth texture make them a showstopper on any table.

Baking these scones from scratch might sound intimidating, but with the right ingredients and clear instructions, anyone can achieve bakery-quality results at home. This recipe combines the comforting texture of traditional scones with the seasonal flavors of peppermint and white chocolate, resulting in a treat that’s both festive and universally loved.

In this guide, you’ll find detailed instructions, essential tips, and clever variations that will help you create perfect peppermint white chocolate scones every time.

Ingredients

This recipe yields approximately 12 medium-sized scones.

Dry Ingredients:

2 ½ cups all-purpose flour (310 g)
1/3 cup granulated sugar (65 g)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, cold and cubed (113 g)
3/4 cup buttermilk (180 ml)
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract

Add-ins:

1 cup white chocolate chips or chunks (180 g)
Optional: 2 tablespoons crushed peppermint candies for topping

Optional Glaze:

1 cup powdered sugar (120 g)
1–2 tablespoons milk or cream
1/4 teaspoon peppermint extract

Instructions

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking thoroughly ensures even distribution of leavening agents and helps aerate the flour, resulting in lighter scones.

Step 3: Cut in the Butter

Add cold, cubed butter to the flour mixture. Using a pastry cutter, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. Small pea-sized butter pieces should remain, as these pockets of fat create tender, flaky layers.

Step 4: Add White Chocolate

Gently fold in the white chocolate chips or chunks, making sure they are evenly distributed without overmixing the dough.

Step 5: Mix Wet Ingredients

In a separate bowl, whisk together the buttermilk, egg, vanilla extract, and peppermint extract. This step ensures the wet ingredients are thoroughly combined before adding them to the dry mixture.

Step 6: Combine Wet and Dry Ingredients

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a spatula, fold the ingredients together gently until just combined. Avoid overmixing, which can lead to dense scones. The dough should be slightly sticky but manageable.

Step 7: Shape the Dough

Turn the dough out onto a lightly floured surface and pat it into a circle or rectangle about 1 inch thick. You can cut the scones into 8–12 wedges, squares, or triangles. Use a sharp knife or a bench scraper to achieve clean edges.

Step 8: Bake the Scones

Transfer the scones to the prepared baking sheet, leaving about 1 inch between each scone. Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Rotate the baking sheet halfway through baking for even browning.

Step 9: Optional Glaze

While the scones cool slightly on a wire rack, prepare the glaze. In a small bowl, whisk powdered sugar with milk or cream and peppermint extract until smooth. Drizzle the glaze over the warm scones for a festive touch. Sprinkle crushed peppermint candies on top for added crunch and visual appeal.

Conservation and Storage

Peppermint white chocolate scones are best enjoyed fresh, but proper storage helps maintain their flavor and texture:

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in a sealed container for up to 5 days. Warm slightly before serving to refresh their texture.
Freezer: Wrap individually in plastic wrap or foil and place in a freezer bag. Freeze for up to 3 months. Reheat at 350°F (175°C) for 5–7 minutes for a fresh-baked taste.

Variations

Peppermint white chocolate scones are highly adaptable. Try these variations to suit different tastes or occasions:

Chocolate Peppermint Scones: Replace half of the white chocolate with dark or semi-sweet chocolate chips for a richer flavor.
Cranberry Peppermint Scones: Fold in 1/2 cup dried cranberries to add a tart contrast to the sweet white chocolate.
Mini Scones: Make smaller scones for bite-sized treats perfect for parties or gift boxes.
Double Peppermint Glaze: Add extra peppermint extract to the glaze for a more pronounced minty flavor.

Tips for Perfecting Your Peppermint White Chocolate Scones

Use Cold Butter: Ensures flaky layers. Cut it into small cubes and keep it cold until mixing.
Don’t Overmix: Mix just until the dough comes together. Overworking creates tough scones.
Even Thickness: Pat dough to uniform thickness for consistent baking.
Preheat Oven Fully: Ensures proper rise and golden color.
White Chocolate Distribution: Fold gently to prevent melting before baking.
Cooling: Allow scones to cool slightly before glazing to prevent the glaze from melting off completely.

Serving Suggestions

Serve warm with a pat of butter, clotted cream, or whipped cream.
Pair with a cup of hot cocoa, coffee, or peppermint tea for a festive treat.
Arrange on a holiday brunch table alongside fruit, pastries, and muffins.
Wrap individually in cellophane with a ribbon for homemade gifts.

Conclusion

Peppermint white chocolate scones are a versatile and flavorful addition to any kitchen repertoire. Their tender, flaky texture, combined with the sweetness of white chocolate and refreshing hint of peppermint, makes them perfect for holidays, brunches, or cozy winter mornings. By following the steps above, you can achieve bakery-quality scones that are both beautiful and delicious.

With variations like cranberry, chocolate, or mini scones, this recipe adapts to every occasion. Proper storage ensures they stay fresh for days, and a simple glaze elevates them into a festive treat.

Whether you enjoy them fresh from the oven, with a cup of tea, or as a thoughtful homemade gift, peppermint white chocolate scones are guaranteed to impress family, friends, and guests alike. So grab your ingredients, preheat the oven, and get ready to enjoy a sweet, minty delight that brings warmth, flavor, and festive cheer to your home.

Peppermint White Chocolate Scones: A Festive Twist on a Classic Treat

Author: hafsahafsa
Total Time: 38–42 minutes
Yield: 12 medium scones 1x
Diet: Vegetarian

Print Recipe

Description

Soft, flaky scones studded with creamy white chocolate chunks and a refreshing hint of peppermint. Perfect for holiday breakfasts, festive brunches, or cozy winter afternoons.

Ingredients

Scale

Dry Ingredients:

2 ½ cups all-purpose flour (310 g)

1/3 cup granulated sugar (65 g)

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Wet Ingredients:

1/2 cup unsalted butter, cold and cubed (113 g)

3/4 cup buttermilk (180 ml)

1 large egg

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

Add-ins:

1 cup white chocolate chips or chunks (180 g)

Optional: 2 tablespoons crushed peppermint candies for topping

Optional Glaze:

1 cup powdered sugar (120 g)

1–2 tablespoons milk or cream

1/4 teaspoon peppermint extract

Instructions

Prepare the Oven and Baking Sheet
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.

Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt to aerate and combine.

Cut in the Butter
Add cold cubed butter. Cut into the flour using a pastry cutter, two knives, or your fingertips until mixture resembles coarse crumbs.

Add White Chocolate
Gently fold in white chocolate chips or chunks.

Mix Wet Ingredients
Whisk together buttermilk, egg, vanilla, and peppermint extract.

Combine Wet and Dry Ingredients
Make a well in the dry ingredients and pour in the wet mixture. Fold gently with a spatula until just combined.

Shape the Dough
Turn dough onto a lightly floured surface. Pat into a circle or rectangle about 1 inch thick. Cut into 8–12 wedges, squares, or triangles.

Bake the Scones
Place scones on the prepared baking sheet, leaving 1 inch between each. Bake 18–22 minutes until tops are lightly golden. Rotate halfway for even baking.

Optional Glaze
While scones cool slightly, whisk powdered sugar with milk or cream and peppermint extract. Drizzle over scones and sprinkle crushed peppermint candies on top.