Yes these are Peppermint, Yes they are scones, Yes they are shaped like candy canes, but No I didn’t crush up hard candy canes and put them into these. I used Andes Peppermint Crunch Baking Chips in these, which are like peppermint bark. I’ve been seeing lots of peppermint white chocolate quite a bit, it’s like those. I found the Andes baking chips at Walmart. If you are unable to find the baking chips I would rough chop another type of white peppermint chocolate.
2 cups flour
3 tsp baking powder
1 tsp salt
1/2 cup butter
1/2 cup whole milk
1 tsp peppermimt extract
2 eggs
1 cup Andes Peppermint Crunch Baking Chips
Mix together flour, sugar, baking powder and salt. Cut in cold butter until mixture resembles coarse crumbs. Add milk, and extract along with one egg and one egg yolk (reserve other white) Mix until blended. Knead on a floured surface, cut with floured cookie cutter. Brush tops with reserved egg white. Bake at 350 degrees for 20 -25 minutes until lightly golden brown.
Peppermint Icing
Mix 1 cup powdered sugar with ¼ teaspoon peppermint extract. Then drizzle on top of scones when they are cool.
Nicole says
Oh, I just love these! I especially like that you used the candy cane cutters to shape them. Perfect for a Christmas morning treat. Happy Holidays!
Diane says
When I realized I had two sizes of candy cane cutters the fun began!
Blog is the New Black says
Adorable! 🙂
Diane says
Thanks Liz
Jessica @ How Sweet says
these are so festive and cute!
Diane says
Thanks Jessica!
Paula says
What a fun and festive scone to have on Christmas morning…or anytime over the holidays!
Diane says
I will be making many batches of these for sure!
Sue says
I knew it! You are the scone QUEEN! How sweet that they are shaped like candy canes. I especially love the pink ones drizzled with chocolate!
Diane says
I laughed when I saw you guessed scones 🙂
The pink ones were pretty and oh yes the addition of chocolate was great too!
Lori @ RecipeGirl says
What a super cute idea for a holiday breakfast!!
Diane says
Thanks Lori!
Rosie @ Sweetapolita says
I love that these are peppermint *and* that they are scones! Such a fun idea, and so beautifully festive. I’m not sure if we have those peppermint chips in Canada, but I love the sound of them. Thanks so much for sharing! Happy Holidays, Diane! xo
Rebecca says
Has anyone tried making this recipe with actual peppermint leaves? If so, is it recommended? I work at a hydroponics farm and would love to harvest some fresh peppermint for the scones!
Diane says
I haven’t tried them with fresh peppermint leaves if you do you’ll have to let me know how it goes.
Rebecca says
The fresh peppermint substitute was a success! I wish I could add a photo, but they turned out well!
Pro tip #1: I originally did an equal conversion (1 cup of fresh leaves to substitute 1 cup of mint chips); but if you like your scones to be minty, I would either add 1 1/2-2 cups or make the mint chunks pretty big. You do not taste the mint as much when you cut them up in small pieces…but hey, that will save you time too.
Pro tip #2: do not chop up the leaves until you are ready to put them in your dough; they will stay fresher longer that way. I added the leaves right before I added the flour.