This White Chocolate Peppermint Scones recipe is one of those joyful, kitchen-filling bakes that marks the start of holiday mornings for my family. I first came across this combination during a December brunch when I wanted something festive but not fussy — the cool lift of peppermint, the sweet creaminess of white chocolate, and the tender, flaky crumb of a well-made scone all came together in a way that felt celebratory but comforting. It’s the sort of bake that makes the house smell like cinnamonless candy canes and warm cream, and the first warm bite always prompts a chorus of "more, please."

I discovered the technique for freezing the wedges overnight by accident: I was short on oven space the day I made them and placed the tray straight into the freezer. The next morning, I finished them off from frozen and found the texture was even better — the exterior baked up crisp while the interior stayed soft and tender. That extra step made these scones a staple for easy holiday breakfasts and last-minute tea invites. They are crisp on the outside, soft and slightly crumbly inside, with bursts of cool peppermint candy and little pockets of melted white chocolate that make each bite special.

Ingredients

• All-purpose flour: Use 2 cups of good-quality unbleached flour for structure without a harsh, dry crumb. I like King Arthur or Bob’s Red Mill for consistent results; measure by spooning into the cup and leveling for accuracy.
• Granulated sugar: 1/4 cup adds a subtle sweetness that keeps scones tender. You could increase to 1/3 cup for a sweeter finish, but I prefer the balance with peppermint.
• Leavening: 2 teaspoons baking powder gives lift to create light layers — make sure it’s fresh for the best rise.
• Salt: 1 teaspoon kosher salt brightens flavors; if using table salt, reduce slightly to 3/4 teaspoon.
• Cold unsalted butter: 1/4 cup (cubed) is cut into the dough to form little pockets of fat that steam during baking for flakiness; freeze the butter for extra flake if you like.
• Heavy whipping cream: 3/4 cup cold plus extra for brushing. The high fat creates tenderness and a rich crumb; use chilled cream straight from the fridge.
• Vanilla bean paste and peppermint extract: 1 teaspoon vanilla bean paste and 1/2 teaspoon peppermint extract for a pronounced vanilla backbone and a bright peppermint note.
• White chocolate: 3 ounces finely chopped (about 1/2 cup). Choose a quality bar rather than chips for better melt and flavor — Ghirardelli or Valrhona are good choices.
• Crushed soft peppermint candies: 1/2 cup for texture and festive flavor; use soft candies rather than hard peppermint to avoid sharp shards and to maintain chew.
• Sparkling sugar: For finishing — adds sparkle and a slight crunch on top.
• Vanilla glaze: 2/3 cup confectioners’ sugar, 2 1/2 tablespoons heavy cream, 1/2 teaspoon vanilla bean paste, and a pinch (1/4 teaspoon) kosher salt — whisked smooth and drizzled over cooled scones.

Instructions

Prepare the baking sheet and dry mix: Line a baking sheet with parchment paper. 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 combined. Cold dry ingredients ensure proper lift and flake in the final bake. Cut in the butter: Add 1/4 cup cold cubed unsalted butter. Use a pastry blender or two forks to cut the butter into the dry mix until the texture resembles coarse crumbs with some pea-sized bits — those bits create steam pockets while baking and produce a flaky texture. Mix the wet ingredients and combine: In a small bowl, whisk 3/4 cup cold heavy cream with 1 teaspoon vanilla bean paste and 1/2 teaspoon peppermint extract. Gradually add the cream mixture to the flour mixture, stirring gently with a fork until the dry ingredients are just moistened — the dough should be shaggy and slightly crumbly; overworking will make the scones tough. Fold in the mix-ins: Gently stir in 3 ounces finely chopped white chocolate and 1/2 cup crushed soft peppermint candies, folding just until distributed. The dough will still be a bit loose in places — that’s normal and will hold together after a few gentle kneads. Shape and freeze: Turn the dough 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 and place them at least 2 inches apart on the prepared sheet. Wrap the pan tightly with plastic wrap and freeze overnight; this step firms the fat and preserves flakiness while allowing you to bake fresh scones quickly. Bake from frozen: Preheat the oven to 350°F (180°C). Brush the frozen tops lightly with a little extra cream and sprinkle with white sparkling sugar. Bake on the middle rack until lightly golden, about 22 to 27 minutes. A wooden pick inserted into the center should come out clean; white chocolate pockets will be molten but not raw. Glaze and finish: Make the glaze by whisking 2/3 cup confectioners’ sugar with 2 1/2 tablespoons heavy cream, 1/2 teaspoon vanilla bean paste and 1/4 teaspoon kosher salt until smooth. Spoon into a small pastry bag or resealable bag, cut a 1/4-inch opening, and drizzle over warm or cooled scones. Garnish with extra crushed soft peppermint candies and 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, place the frozen cut wedges in a heavy-duty resealable bag and keep in the freezer for up to 1 month; label with the date. To reheat, bake frozen scones at 350°F (180°C) for 22 to 27 minutes or until golden and heated through. For thawed scones, warm in a 325°F (160°C) oven for 6 to 8 minutes for that fresh-from-the-oven feel. Avoid microwaving for extended times because it will make them rubbery rather than restoring the crisp exterior.

Ingredient Substitutions

If you need to adjust components, here are reliable swaps: replace heavy cream with an equal mix of half-and-half for a slightly lighter crumb, though richness will be reduced. Use vegan butter and a non-dairy cream alternative for a dairy-free version, but expect texture differences. Swap white chocolate for milk chocolate for a sweeter, fuller flavor; dark chocolate gives a pleasing contrast with peppermint but changes the visual effect. For a less-sweet option, reduce granulated sugar to 3 tablespoons; it won’t harm structure but will make the peppermint and white chocolate stand out more.

Serving Suggestions

Serve warm with a pat of butter or a light smear of clotted cream alongside strong coffee or a peppermint mocha. They make a festive platter center for holiday brunch when paired with citrus fruit salad and soft scrambled eggs. For gifting, arrange 2–3 scones in a parchment-lined box with a ribbon; the glaze and sparkling sugar make them look bakery-ready. Garnish with a light sprinkle of finely crushed soft peppermint for added color and texture just before serving.

Cultural Background

While scones trace their roots to Scotland and the British tea tradition, modern variants often blend local flavors and seasonal accents — this peppermint version is a North American holiday adaptation combining classic scone technique with candy-cane flavors. The use of white chocolate is a contemporary twist that enhances richness and pairs naturally with peppermint, a combo popularized in American holiday confections and cafés over the past few decades.

Seasonal Adaptations

Transform the base to suit the season: swap crushed peppermint for chopped dried cranberries and orange zest for winter brunch, or fold in frozen blueberries and lemon zest for a spring twist. For Valentine’s gatherings, add a tablespoon of cocoa to the dough and use white chocolate chips as the contrast. The shaping and freezing method remains the same, making it easy to adapt for any holiday or seasonal palate.

Meal Prep Tips

Prepare multiple trays of cut wedges, freeze them, and store in labeled bags — this saves time on busy mornings. Assemble glaze in advance and keep chilled; warm slightly and whisk before using. For office breakfasts, pack scones and glaze separately to prevent sogginess en route; a small container of warm water heated briefly in the microwave makes reheating quick at the office kitchen.

These scones are a small ritual: something you can prepare ahead and finish fresh, a little bakery magic made at home. Give them a try on a snowy morning and notice how a simple batch can lift the whole day.