Peppermint Bark Scones
Recipe type: Breakfast
Serves: 8
  • 2C unbleached all purpose flour
  • ¼ C unrefined cane sugar
  • ¼ C salted butter, cut in to cubes, VERY cold
  • ¼ tsp salt
  • 4 tsp aluminum free baking powder
  • ⅔ C very cold buttermilk, cream or milk
  • 1 large egg, cold
  • ½ tsp pure peppermint extract
  • 1 C roughly chopped peppermint bark
  • ½ C white chocolate chips for melting
  • ⅓ C crushed candy cane or more peppermint bark, for topping scones
  1. Preheat oven to 375F
  2. In the bowl of your stand mixer, combine first 5 ingredients. With the paddle attachment, run your mixer on medium to cut the butter in to it until the mixture resembles coarse crumbs. Add the chopped peppermint bark and mix briefly.
  3. In a bowl or measuring cup combine milk, egg and peppermint extract. Whisk until completely combined.
  4. With the mixer running on medium-low, stream in the milk mixture and continue to mix until JUST combined.
  5. Turn dough out on to a lightly floured surface and knead lightly 6-8 times or until the dough forms a ball. If the mixture is too sticky, gently work more flour in until it no longer sticks to the counter.
  6. Press the dough in to a ½ inch thick circle and slice in to 8 wedges.
  7. Place on a parchment paper lined baking sheet with enough room in between each scone so that they don't touch when baking.
  8. Bake for 20-25 minutes or until the bottoms are golden and the tops are only very lightly browned.
  9. Allow to cool completely on a wire rack.
  10. Melt the white chocolate in the microwave in 45 second increments, stopping to stir the chocolate until it's just melted. Careful not to burn the chocolate.
  11. Drizzle the scone generously with white chocolate and top with extra crushed peppermint bark or candy canes.
Scones are best eaten on the day they're made but will keep for 1-2 days in an air tight container on the counter. Alternatively, you can freeze them before you top them with white chocolate for up to 3 months. Allow them to thaw on a wire rack then top them with melted chocolate and peppermint bark/candy cane pieces.
Recipe by The Pretend Baker | Good Food | Life | Anti Diet at