Fresh Milled White Chocolate Peppermint Scones
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.
Equipment
- 1 Sheet pan with lid
- 1 Bench scraper
Ingredients
Scone Ingredients
- 300 grams soft white wheat 2 1/2 cups
- 100 grams cane sugar 1/2 cup
- 1 tbsp baking powder
- 1/2 tsp salt
- 8 tbsp cold butter 1 stick
- 1/2 cup white chocolate chips
- 100 grams sourdough starter 1/2 cup
- 120 grams heavy cream 1/2 cup
- 1 egg
- 1 1/2 tsp peppermint extract
Peppermint Glaze
- 2 tbsp butter melted and cooled
- 1/4 cup heavy cream room temp
- 90 grams powdered sugar
- 1 tsp peppermint extract
- crushed peppermint candy canes for topping
Instructions
Scone Instructions
- In a large mixing bowl, combine flour, sugar, baking powder, and salt, and whisk together.
- Cut one stick of cold/frozen butter and add to the flour mixture. Pulse with mixer/food processor until the small pieces of butter are coated with flour and create pea-sized coarse crumbs. (See notes if mixing by hand.) 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 just 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. To bake right away, chill in the freezer for 30minutes while the oven preheats. For a longer ferment place in fridge. See notes for how to freeze for later.
- 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!
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.
Notes
- 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 bag or smaller container. 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.
- 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. If you do not have a Bosch or food processor, 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.