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–+ servings
White Chocolate Peppermint Sourdough Scone on a plate next to a cup of hot chocolate

Sourdough White Chocolate Peppermint Scones Recipe

By McKenna Pulda
Yield: 8 scones
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 10 minutes
Christmas morning just got sweeter! White Chocolate Peppermint Sourdough Scones look as delightful as they taste. Sweet white chocolate chips and refreshing peppermint celebrate the best flavors that the holidays have to offer. Each buttery, flaky scone is topped with a white chocolate drizzle and more crushed peppermint candy canes.
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Equipment

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

  1. 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
  2. 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. 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
  4. 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.
  5. 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.
  6. 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. 
  7. Preheat the oven to 400 degrees F. With a pastry brush, brush the tops of the scones with extra cold heavy cream.
  8. 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

  1. In a small bowl, add the melted butter and heavy cream. Stir until smooth.
    28 grams unsalted butter, melted, 60 grams heavy cream
  2. Add the powdered sugar, until you reach your desired consistency. Finally, stir in the peppermint extract. 
    100 grams powdered sugar, 4 grams peppermint extract
  3. 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

This recipe card was updated on February 27th, 2026. 

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. 

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. 

Nutrition

Serving: 1g | Calories: 485kcal | Carbohydrates: 65g | Protein: 6g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 302mg | Potassium: 95mg | Fiber: 1g | Sugar: 34g | Vitamin A: 639IU | Vitamin C: 0.1mg | Calcium: 116mg | Iron: 2mg
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