These fresh milled White Chocolate Peppermint Scones deliver a tender, flaky texture with a festive twist. Freshly milled soft white wheat flour adds rich flavor and nutrients, while sourdough brings a light crumb and gentle fermentation benefits. Sweet white chocolate pairs perfectly with bright peppermint for a bakery-style scone you can make at home. This sourdough white chocolate peppermint scone recipe works beautifully for holiday mornings, brunch, or cozy afternoons when you want a homemade treat made from scratch.

FMF white chocolate peppermint scones on counter

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Why Fresh Milled Flour?

Fresh milled flour keeps the entire wheat berry intact, including the bran, germ, and endosperm. This means it delivers naturally occurring fiber, healthy fats, and essential nutrients in every bake. When you mill flour fresh, you preserve B vitamins, vitamin E, iron, zinc, and magnesium that disappear during commercial processing.

By using fresh milled flour, you support digestion, steady energy, and overall wellness — not just empty calories.

I have the NutriMill Classic. I use mine several times a week and have had no issues in over two years. It is a great, affordable grain mill.

Why Use Sourdough?

Sourdough fermentation actively breaks down complex carbohydrates and reduces phytic acid in the grain. This process helps your body absorb minerals more easily and improves digestion. The natural bacteria and wild yeast in sourdough also slow down how quickly your body processes carbohydrates, which supports balanced blood sugar.

Sourdough adds depth of flavor while improving the structure and texture of baked goods. When you combine sourdough with fresh milled flour, the two work together to create baked goods that taste better and feel more nourishing.

I recommend using starter that has been fed within 24 hours to avoid having it taste too strong. After cutting the scones I like to refrigerate for up to a day to allow for a longer fermentation. Then bake according to the instructions. If you do not have sourdough starter, simply omit and continue the rest of the recipe as normal.

Making Fresh Milled White Chocolate Peppermint Scones in Advance

Scones bake from frozen beautifully. Simply mix, cut, and place the scones on a pan to freeze until solid, then you can transfer to a freezer bag or smaller container. I really like these pans with lids for flash freezing or fermenting in the refrigerator. When ready to bake simply place them on a pan straight from the freezer and bake. I decrease the oven temp to 350 degrees so they do not get too brown. You will need to add 5-10 minutes to the bake time.

White Chocolate Peppermint Scone Ingredients:

soft white wheat – soft white wheat is ideal for scones
cane sugar – you can also use regular granulated sugar
baking powder
salt
cold butter – you want very cold butter, use straight from the fridge or freezer
white chocolate chips
sourdough starter – active or discard, I prefer fed within 24 hours so avoid a strong flavor
heavy cream
egg
peppermint extract

Peppermint Glaze Ingredients:

butter – melted and cooled
heavy cream
powdered sugar
peppermint extract
crushed peppermint candy canes (optional)

Equipment You’ll Need:

Grain mill
Bosch mixer
Sheet pan w/ lid
Bench scraper
Dye-free peppermint candy canes – I like these dye-free mini candy canes. I crush them in the bag with a rolling pin.
Peppermint extract

Fermentation Option

To bake right away, chill in the freezer for 30minutes while the oven preheats. For a longer ferment place in fridge for up to 24 hours.

FMF White Chocolate Peppermint Scones Instructions:

Start by milling your flour.
In a large mixing bowl, combine flour, sugar, baking powder, and salt, and whisk together.
Grate one stick of cold/frozen butter and add to the flour mixture. Cut in with a pastry cutter or mix with your fingers until the small pieces of butter are coated with flour and create pea-sized coarse crumbs. See below on how to mix in with a bosch mixer or food processor. Whisk in white chocolate chips.
In a medium bowl, whisk together sourdough discard, egg, heavy cream and peppermint extract.
Pour the wet ingredients into the dry ingredients. Mix the scone dough until the mixture is combined. Be careful not to overmix the dough.
Turn out the dough onto a clean surface and pat the dough into an 8-inch circle, about 3/4 of an inch thick. Cut it into 8 equal wedges with a bench scraper or a large knife.
Place wedges on a cookie sheet with parchment paper with space in between them. Chill in the freezer for 30 minutes while the oven preheats.
Preheat the oven to 400 degrees f. With a pastry brush, brush the tops of the scones with extra cold cream and sprinkle with coarse sugar, if desired. Bake the scones for 20-25 minutes, or until the top of the scones are golden brown. Remove and serve warm!

FMF white chocolate peppermint scones ready to cut

Shape into an 8″ circle, then cut into eight pieces.

Peppermint Glaze Instructions

To begin, melt the butter in a small bowl. After melting, set it aside and allow it to cool slightly.
Next, pour in the heavy cream and add the peppermint extract and stir well until fully combined. Use room-temperature cream for the smoothest glaze, since it blends more easily with the butter.
Gradually add the powdered sugar, mixing after each addition. Continue adding sugar until the glaze reaches your desired consistency. Aim for a thick but pourable texture that will drizzle easily without running off the scones.
Once the scones have cooled, use a spoon to drizzle the peppermint glaze over the tops.
Finally, finish by sprinkling crushed peppermint candy canes over the glaze while it is still wet.
Let the glaze set before serving for the best texture and presentation.

Making Scones with a Bosch Mixer

The easiest way to mix the butter into the flour is to use a Bosch mixer with the wire whip attachment or food processor. Simply mix the dry ingredients, chop the butter and pulse about 10 times to get the butter well dispersed and about pea sized.

Mix until the small pieces of butter are coated with flour and create pea-sized coarse crumbs

Storage & Freezing

Store scones covered, at room temperature, for up to three days.
Freeze in a freezer safe bag for up to three months

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