Ingredients
Equipment
Instructions
Prepare the Dough
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Add cold cubed butter to the dry mix. Use a pastry cutter to incorporate until the mixture resembles coarse crumbs with pea-sized butter bits.
- Whisk heavy cream, egg, and peppermint extract. Pour into the dry mix and stir until a shaggy dough forms, then fold in white chocolate chunks.
Shape and Bake
- Pat dough into a 1-inch thick disc on a floured surface. Cut into 8 triangular wedges.
- Place on a lined baking sheet and bake at 400°F (200°C) for 18-22 minutes until golden-brown and toasted on the exterior.
Decorate
- Melt white chocolate and pipe a thick zig-zag drizzle across the cooled scones.
- Immediately sprinkle with crushed red and white peppermint candy shards.
Notes
Ensure butter and cream are ice-cold for the flakiest texture.
Use a sharp knife to cut the triangles to allow the layers to rise properly.
Use a sharp knife to cut the triangles to allow the layers to rise properly.
