This White Chocolate Peppermint Scones recipe is my favorite holiday treat to pull from the oven when cold weather settles in and the house needs a little extra cheer. I first tested this combination on a frosty December morning when friends were coming for coffee; the room filled with a comforting buttery aroma and the clean lift of peppermint, and everyone kept reaching for one more. The balance between the rich white chocolate and the cool, minty note of peppermint makes each wedge feel festive without being overly sweet.

I discovered the trick that makes these scones reliably tender when I started grating partially frozen butter instead of cutting it in — it creates small pockets of butter that melt during baking and give the crumb a delicate flakiness. I also learned to let the scones cool slightly before glazing so the white chocolate sets glossy and not streaky. These wedges are crisp on the edges, soft in the center, and dotted with creamy white chocolate that melts on the tongue. They are my go-to for holiday brunches and make lovely gifts wrapped in parchment.

Ingredients

• All-purpose flour: Use 2 1/2 cups. Look for unbleached, all-purpose flour for reliable structure and a tender crumb. King Arthur or Gold Medal both work well.
• White sugar: 1/2 cup. Granulated sugar provides subtle sweetness and helps the scone edges caramelize.
• Baking powder: 3 teaspoons. Fresh, active baking powder is critical for lift; if yours is older than six months, replace it.
• Salt: 1/2 teaspoon. Balances sweetness and enhances the buttery flavor.
• Cold unsalted butter: 6 tablespoons, cut into cubes or grated from partially frozen sticks. Unsalted butter gives you control over seasoning; plug in 1 tablespoon extra if your butter is salted.
• Egg: 1 large, beaten. Adds richness, color, and helps bind the dough.
• Peppermint extract: 2 teaspoons. Use a pure peppermint extract for clean mint flavor; start with 1 1/2 teaspoons if you prefer a subtler mint.
• Vanilla: 1 teaspoon vanilla bean paste or extract. Adds depth and rounds the peppermint.
• Milk: 3/4 cup of any kind; 2 percent works beautifully for tender results. Whole milk produces a slightly richer texture.
• White chocolate wafers: 1 cup for the glaze, plus optional chips folded into dough if desired. I like Ghirardelli White Chocolate Melting Wafers for a smooth glaze.
• Crushed candy canes: Optional, for sprinkling on top after glazing; adds crunch and a festive look.

Instructions

Preheat and prepare: Preheat the oven to 400 F and line a large baking sheet with parchment paper. A hot oven gives a quick lift and helps develop a golden edge while keeping the interior tender. Position a rack in the center of the oven. Combine dry ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 3 teaspoons baking powder, and 1/2 teaspoon salt until evenly distributed. This ensures even leavening so the wedges rise uniformly. Incorporate the butter: Cut in 6 tablespoons cold unsalted butter using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse sand with some pea-sized pieces. Alternatively, freeze 1 stick of butter for 30 minutes and grate it on the largest holes of a box grater to get small shards that create flakiness when baked. Mix wet ingredients: In a separate bowl whisk together 1 beaten egg, 2 teaspoons peppermint extract, 1 teaspoon vanilla, and 3/4 cup milk until smooth. Taste a tiny bit of the mixture to gauge peppermint intensity; pure extracts can be strong so adjust if necessary. Bring dough together: Make a well in the dry ingredients and pour the wet mixture in. Fold gently with a spatula until just combined; avoid overmixing. If the dough is sticky, sprinkle in a tablespoon or two of flour; if it feels dry, add 1-2 tablespoons milk. The dough should hold together but still be soft. Shape and cut: Turn the dough onto the prepared baking sheet and pat into a 7-inch disk about 1 inch thick. Using a sharp knife, cut the disk into 8 wedges but leave them arranged on the sheet so they rise against each other for taller sides. Bake: Bake at 400 F for 16 to 18 minutes until the tops are golden and a skewer inserted in the center comes out clean. Rotate the pan halfway through if your oven has hot spots. Let the scones cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. Make the glaze and finish: Place 1 cup white chocolate wafers in a microwave-safe bowl and heat on medium power in 15-second bursts, stirring between bursts until smooth and glossy. Drizzle or spread the melted white chocolate over cooled scones and sprinkle with crushed candy canes while glaze is still wet. Allow glaze to set before serving.

Storage Tips

Once glazed, store the scones in a single layer in an airtight container at room temperature for up to 24 hours to preserve crisp edges; after that, refrigerate for up to 3 days. If you plan to freeze, skip the glaze, wrap individual wedges in plastic wrap, and place them in a freezer-safe bag. To thaw, remove wrapping and reheat in a 325 F oven for 8 to 10 minutes to refresh the exterior. If glazed before freezing, expect slight bloom or texture changes in the chocolate glaze after thawing.

Ingredient Substitutions

If you need to swap ingredients, use 3/4 cup buttermilk or plain yogurt plus 1/4 cup milk to replace the 3/4 cup milk for a tangier scone and slightly different crumb. For a dairy-free version, use a plant-based milk and a dairy-free white chocolate alternative; texture will be slightly different but still satisfying. If you prefer dark chocolate, replace the white chocolate glaze with melted semi-sweet chips and omit peppermint for a classic profile. Reduce peppermint extract to 1 teaspoon if you want a milder flavor.

Serving Suggestions

Serve warm with coffee, hot chocolate, or peppermint tea. For a brunch platter, arrange the wedges on a wooden board with fresh berries and whipped cream. Garnish with a sprig of fresh mint for contrast, or pair with a smear of mascarpone for a richer bite. These wedges also work well as a sweet component in a holiday buffet paired with savory pastries and spiced beverages.

Cultural Background

Scones have roots in British baking traditions and were adapted regionally to create versions ranging from hearty and savory to delicate and sweet. The addition of white chocolate and peppermint is a modern, festive American twist that merges candy flavors with classic tea-time pastries. This combination draws on holiday candy flavors while respecting the scone technique of cold butter and quick handling to retain flakiness.

Seasonal Adaptations

In winter, keep the peppermint and white chocolate combination for a classic holiday mood. For spring, swap peppermint for orange zest and use white chocolate with candied orange peel. In the summer, fold in berries and skip the glaze, or use a light lemon icing. For a holiday twist, fold in finely chopped toasted pecans or cranberries along with the white chocolate for an added layer of texture and flavor.

Meal Prep Tips

Prepare the dry mix ahead of time by combining flour, sugar, baking powder, and salt and storing it in a sealed container for up to a week. Grate and freeze butter in a bag so you can add it straight to the flour. You can also shape the disk and wrap it in plastic to chill overnight; when ready, slice and bake directly from chilled for slightly taller scones. Glaze only after the wedges are fully cooled to avoid melting the chocolate into a matte finish.

These White Chocolate Peppermint Scones deliver holiday cheer with minimal fuss. Whether you bake a single batch for a cozy morning or double it for guests, the technique is forgiving and the results are reliably delicious. I hope these become a warm tradition in your kitchen too.