This recipe for White Chocolate Peppermint Scones has been my festive go-to for years. I first developed it one December when I wanted something more elegant than cookies but easier than a layered cake. The combination of tender, biscuit-like crumb, pockets of sweet white chocolate, and pops of crushed soft peppermint gives each bite a bright, nostalgic flavor that always sparks conversation around the breakfast table. It’s a simple treat that feels celebratory without demanding hours in the kitchen.

I remember making a batch after a snowy morning walk; the kitchen filled with buttery, minty aromas and my partner declared it the best thing I had baked all year. These scones are intentionally soft rather than dry and crumbly—achieved by using cold heavy cream and minimal handling. They freeze brilliantly, travel well to friend gatherings, and pair beautifully with coffee or tea. If you love a sweet, slightly minty pastry that’s elegant enough for guests but easy enough for a weekday, these are for you.

Ingredients

• All-purpose flour (2 cups): Provides structure and a tender crumb. Use a spoon-and-level method when measuring to avoid dense scones—King Arthur or Gold Medal are reliable brands.
• Granulated sugar (1/4 cup): Adds light sweetness and helps with browning; not so much that it makes the scones cake-like.
• Baking powder (2 teaspoons) & kosher salt (1 teaspoon): The baking powder gives lift while salt balances sweetness—Diamond Crystal or Morton are both fine; reduce slightly if using fine table salt.
• Cold unsalted butter (1/4 cup, cubed): Cold butter creates pockets of steam as the scones bake, producing flakiness. Keep it refrigerator-cold and handle quickly.
• Cold heavy whipping cream (3/4 cup) + extra for brushing: The fat adds richness and tenderness; using cold cream keeps the dough flaky. Half-and-half will work in a pinch but yields a slightly lighter texture.
• Vanilla bean paste (1 teaspoon): Adds deep vanilla flavor without thinning the dough; you can substitute vanilla extract if needed.
• Peppermint extract (1/2 teaspoon): Use pure peppermint extract and be cautious—it’s potent. Start with the stated amount to avoid an artificial taste.
• White chocolate (3 ounces, finely chopped): Adds creamy, sweet pockets. Use a good-quality bar for the best melt and flavor.
• Crushed soft peppermint candies (1/2 cup): Gives minty crunch; use chewy peppermint candies rather than hard mints so they meld into the dough rather than shattering.
• White sparkling sugar: For finishing—adds sparkle and a subtle crunch.
• Vanilla Glaze: 2/3 cup confectioners’ sugar, 2 1/2 tablespoons heavy cream, 1/2 teaspoon vanilla bean paste, pinch of kosher salt—whisk until smooth and drizzle.

Instructions

Prepare the pan and dry mix: Line a baking sheet with parchment paper so you can slide scones on and off easily. In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 2 teaspoons baking powder, and 1 teaspoon kosher salt until evenly combined—this ensures even rise and distribution of leavening. Cut in the butter: Using a pastry blender or two forks, cut 1/4 cup cold, cubed unsalted butter into the dry mix until it resembles coarse crumbs with pea-sized pieces. The little chunks of butter are key—don’t overwork or let them warm. Mix wet ingredients: In a small bowl, whisk together 3/4 cup cold heavy cream, 1 teaspoon vanilla bean paste, and 1/2 teaspoon peppermint extract. Gradually add this to the dry ingredients while stirring with a fork until the mixture comes together but remains slightly shaggy; you want a moist but not wet dough. Add chocolate and candy: Gently fold in 3 ounces finely chopped white chocolate and 1/2 cup crushed soft peppermint candies. The dough will be crumbly in places—this is normal. Work quickly so the chocolate doesn’t soften too much. Form the dough and shape: Turn the dough onto a lightly floured surface and knead gently 8 to 10 times to bring it together. Pat or roll into a 7-inch circle about 1 inch thick. Press any cracks together with light fingers and cut into 6 wedges with a bench scraper or thin knife. Place wedges 2 inches apart on the prepared sheet. Freeze for convenience: Wrap the pan tightly with plastic wrap and freeze overnight. Freezing stabilizes the butter and lets you bake fresh scones straight from the freezer—perfect for hosting or gifting. Bake and finish: Preheat oven to 350°F. Brush scone tops with a little cream, sprinkle with white sparkling sugar, and bake 22 to 27 minutes until lightly golden and a wooden pick comes out clean. Drizzle with vanilla glaze and garnish with additional crushed candies if desired. Serve warm or at room temperature.

Storage Tips

Store cooled scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze unglazed scones in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. When ready to serve, reheat frozen scones in a 325°F oven for 8–12 minutes until warmed through; add glaze after reheating. Avoid refrigerating glazed scones for long periods as the refrigeration can soften the sugar and change the texture.

Ingredient Substitutions

If you don’t have white chocolate, try chopped milk chocolate or dark chocolate for a different flavor contrast—use 3 ounces. For a dairy-free version, swap heavy cream for a full-fat coconut cream and use dairy-free white chocolate; texture will be slightly different and should be handled gently. If peppermint extract is too strong, substitute 1 teaspoon of finely grated fresh orange zest for a festive orange-chocolate pairing.

Serving Suggestions

Serve these scones warm with clotted cream or lightly whipped mascarpone for an indulgent brunch. They pair beautifully with black tea, a bold coffee, or a fizzy sparkling cider. For a holiday table, arrange on a platter with fresh cranberries and rosemary sprigs for color. For an afternoon treat, slice and toast gently; the chocolate pockets become molten and the peppermint brightens each bite.

Cultural Background

Scones trace their roots to British baking traditions but have been adapted widely in American kitchens to be sweeter and often richer. The addition of white chocolate and peppermint is a modern American holiday twist—combining the British teatime structure with flavors associated with winter celebrations. This recipe is an example of how classic techniques lend themselves to seasonal reinterpretations.

Seasonal Adaptations

Swap crushed peppermint for crushed ginger candies and add 1/2 teaspoon ground ginger for a winter-spiced version, or fold in 1/2 cup dried cherries and 1 teaspoon orange zest in place of peppermint for a late-winter fruit variation. In summer, omit mint and add lemon zest and white chocolate for a bright, sunny scone.

Meal Prep Tips

For make-ahead convenience, shape and freeze wedges on the baking sheet, then transfer to bags. When hosting, simply brush with cream and bake straight from frozen for a fresher presentation. Double the batch and freeze half unbaked to save time later; glaze just before serving to keep the sparkle and crunch of the candy garnish.

These scones are a small ritual—easy enough for a weekday lift, elegant enough for celebration. I hope you make them your own and that they become a cozy part of your seasonal baking too.