White Chocolate Peppermint Sourdough Scones Recipe
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White Chocolate Peppermint Sourdough Scones look as delightful as they taste! With a golden-brown crust, a tempting peppermint drizzle, and crushed peppermint candy canes, they are sure to bring extra sweetness and holiday flavors to your Christmas morning celebrations.
Once the holiday season hits, the classic flavor combination of chocolate and peppermint takes centerstage! So why not, celebrate this delightful duo with White Chocolate Peppermint Sourdough Scones?
Just like my Peppermint Sourdough Brownies, these scones carry the essence of Christmas with the perfect blend of chocolate and fresh peppermint. As you take the first bite, the sweetness of white chocolate dances on your taste buds, harmonizing seamlessly with the refreshing notes of peppermint. The holiday spirit is present in every crumb, making these scones ideal for festive gatherings or as a delightful treat to accompany your Christmas morning rituals.
Crafted with the magic of sourdough discard, these scones manage to maintain a surprising lightness, with a texture that’s both buttery and flaky.
The golden-brown exterior of the scones, coupled with a delightful drizzle of peppermint glaze and a sprinkle of crushed candy canes, makes them a stunning addition to any holiday table.
These scones defy expectations, delivering a Christmastime indulgence that is both comforting and luxurious. So, as the holiday season unfolds, let these Christmas scones be a delicious reminder of the joyous moments shared during this special time of year.
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Why You’ll Love This Recipe:
Flavor
Something about peppermint recipes that just screams the holidays! Sweet white chocolate perfectly balances with fresh peppermint, making this sourdough scone a perfect addition to your holiday festivities.
Buttery, Flaky
Traditional scones are buttery, light, and flaky. These White Chocolate Peppermint Sourdough Scones are no different!
Easy Recipe
Sourdough scones have to be one of my favorite sourdough discard recipes, like my Maple and Pecan Sourdough Scones, because they are quick to put together, yet they are a stunning treat to serve. White Chocolate Peppermint Sourdough Scones are no different. This recipe can be prepared in a flash and baked fresh for all of your holiday guests to enjoy.
Ingredients
White Chocolate Peppermint Scones
Flour – I use All-purpose flour, but pastry flour would be an excellent substitute for an extra flaky scone.
White Sugar – For a touch of sweetness to this holiday-flavored scone.
Baking Powder – This will bring a little lift to our scones! Be sure that it isn’t expired.
Salt – Any salt will do, but my favorite is Redmond’s Unrefined Fine Sea Salt for extra natural minerals.
Butter – To get light and flaky scones, it is best to use cold or frozen unsalted butter.
White Chocolate Chips – I opted for mini white chocolate chips, but you can use regular white chocolate morsels or chunks.
Unfed Sourdough Starter – I prefer using sourdough discard no older than a week for sweet recipes like these white chocolate scones.
Eggs – Adds moisture and brings structure to the scones.
Peppermint Extract – To give each scone a lovely peppermint flavor!
Heavy Whipping Cream – It’s important to use cold heavy whipping cream over regular milk because the thick liquid brings just the right amount of liquid to these scones. Too much liquid and your scones will be flat and dry.
Peppermint Glaze
Butter – Just a touch to make it glossy and smooth.
Heavy Whipping Cream – Add a touch more heavy cream to get the perfect glaze consistency.
Powdered Sugar – Melts perfectly to create a luscious and smooth glaze.
Peppermint Extract – Enhances all of the holiday favors!
Peppermint Candy Cane – Add crushed candy canes on top of the scones for an extra bit of festive color!
Supplies
Cheese Grater
Rolling Pin
Pastry Cutter or Sharp Knife
How to Make White Chocolate Peppermint Sourdough Scones
In a large mixing bowl, combine flour, sugar, baking powder, and salt, and whisk together.
Grate the 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. Stir in the white chocolate chips.
In a medium bowl, whisk together the sourdough discard, egg, heavy cream, and peppermint extract until smooth.
Pour the wet ingredients into the dry ingredients. Mix the scone dough with a rubber spatula until the cream mixture is combined. The dough will be crumbly, but be careful not to overmix the dough.
Turn out the dough onto a clean surface, and knead the dough for about 30 seconds, just until the dough forms, then pat dough into an 8-inch circle. 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 fridge 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 course sugar on top, if desired. Bake the scones for 20-25 minutes, or until the top of the scones are golden brown. Remove and serve warm!
Peppermint Glaze
In a small bowl, add the melted butter and heavy cream. Stir until smooth.
Add about 3/4 cup – 1 cup of powdered sugar, until you reach your desired consistency. Finally, stir in the peppermint extract.
Use a spoon to drizzle glaze on the tops of the scones with the sweet peppermint glaze. Sprinkle with more crushed candy canes for more color and crunch, if desired.
How to Serve
These White Chocolate Peppermint Sourdough Scones would be the perfect breakfast treat on Christmas morning or a festive treat to serve with afternoon tea, a cup of coffee, or hot chocolate!
How to Store
Store leftover scones in an airtight container in the fridge for 2-3 days.
BAKER’S TIPS:
Use cold/frozen butter: To get the most light and flakey crust, you need cold butter! When the butter starts to melt while it is baking, it releases moisture. This creates those flakey layers. The scones will be flat and dry if you use room temperature or the butter melts before baking.
Use cold ingredients: Furthermore, to help keep the butter cool, use as many cold ingredients as possible, like cold eggs, cold heavy cream, cold sourdough discard, etc.
Work quickly: As stated above, you don’t want your butter to melt into the dough, so you must work quickly.
Chill the dough before baking: Chilling the scones before popping them into the oven allows the butter to stay cold, which gives you the best chance for flakey scones.
Variations: Make a new combination, like white chocolate cranberry scones, and substitute vanilla extract instead of peppermint!
FAQs:
WHAT CAN I USE IF I DON’T HAVE HEAVY CREAM?
If you find yourself in a pinch without heavy cream, buttermilk or sour cream are excellent substitutes.
CAN I FREEZE THE SCONES?
Yes! Once you’ve cut the scone dough into 8 triangles flash freeze them on a baking sheet in the freezer for at least 1 hour before storing them in a ziplock bag. That way they won’t stick together. Bake from frozen, adding a few extra minutes to the bake time.
More Recipes Like This:
Sourdough Snowball Cookie Recipe
Sourdough White Chocolate Peppermint Scones Recipe
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Ingredients
White Chocolate Peppermint Sourdough Scones
- 280 grams all-purpose flour 2 cups
- 120 grams white sugar 1/2 cup
- 10 grams baking powder 2 1/2 teaspoons
- 3 grams salt 1/2 teaspoon
- 113 grams unsalted butter, frozen 1/2 cup
- 90 grams white chocolate chips 1/2 cup
- 120 grams sourdough discard, cold 1/2 cup
- 1 large egg cold
- 30 grams heavy cream, cold 2 Tablespoons
- 6 grams peppermint extract 1 1/2 teaspoons
Peppermint Glaze
- 28 grams unsalted butter, melted 2 Tablespoons
- 60 grams heavy cream 1/4 cup
- 100 grams powdered sugar 3/4 cup
- 4 grams peppermint extract 1 teaspoon
- crushed peppermint candy canes for topping
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk until combined.280 grams all-purpose flour, 120 grams white sugar, 10 grams baking powder, 3 grams salt
- Grate one stick of 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. Stir in 1/2 c white chocolate chips.113 grams unsalted butter, frozen, 90 grams white chocolate chips
- 3. In a medium bowl, whisk together the cold sourdough discard, egg, heavy cream, and peppermint extract until smooth.120 grams sourdough discard, cold, 1 large egg, 30 grams heavy cream, cold, 6 grams peppermint extract
- Pour the wet ingredients into the dry ingredients. Mix the scone dough with a rubber spatula until the cream mixture is combined. The dough will be crumbly, but be careful not to over mix the dough.
- Turn out the dough onto a clean surface and knead the dough for about 30 seconds, just until the dough forms, then pat the dough into an 8-inch circle. Cut it into 8 equal wedges with a bench scraper or a large knife.
- Place wedges on a baking sheet with parchment paper with space in between them. Cover with a plastic cover and chill in the freezer for at least 20 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 heavy cream.
- Bake the scones for 20-25 minutes, or until the top of the scones are golden brown. Remove them from the oven, drizzle with the peppermint glaze and serve warm!
Peppermint Glaze
- In a small bowl, add the melted butter and heavy cream. Stir until smooth.28 grams unsalted butter, melted, 60 grams heavy cream
- Add the powdered sugar, until you reach your desired consistency. Finally, stir in the peppermint extract.100 grams powdered sugar, 4 grams peppermint extract
- Use a spoon to drizzle the glaze on the tops of the scones with the sweet peppermint glaze. Sprinkle with more crushed candy canes for more color and crunch, if desired. Enjoy!crushed peppermint candy canes
Notes
How to Store
Store leftover scones in an airtight container in the fridge for 2-3 days.RECIPE TIPS:
- Use cold/frozen butter: To get the most light and flakey crust, you need cold butter! When the butter starts to melt while it is baking, it releases moisture. This creates those flakey layers. The scones will be flat and dry if you use room temperature or the butter melts before baking.
- Use cold ingredients: Furthermore, to help keep the butter cool, use as many cold ingredients as possible, like cold eggs, cold heavy cream, cold sourdough discard, etc.
- Work quickly: As stated above, you don’t want your butter to melt into the dough, so you must work quickly.
- Chill the dough before baking: Chilling the scones before popping them into the oven allows the butter to stay cold, which gives you the best chance for flakey scones.
These are delicious. I also made your maple pecan scones, and I have to say your technique for keeping everything chilled throughout the process is so much easier than other recipes. I found and creates wonderful layers with a crispy exterior. One tip: use a rotary grater for the butter that keeps it even cooler because it’s not being handled. I also found watching your video was helpful for extra details that are very useful. Thanks!
Thank you so much for this kind and detailed feedback! I’m so glad the chilled-butter technique clicked for you and that it helped create those flaky layers and crisp edges. Truly appreciate you taking the time to share this!