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Hi everyone, this week I am so excited to bring you a white chocolate scone recipe for Christmas.
These scones will have cocoa powder to give them a dark chocolate base and then they will have white chocolate chips and crushed candy canes.
Then on top of the scones will be red peppermint glaze.
I have made a number of scone recipes in the past but this will be my first one that is with a chocolate base.
I have made pumpkin scones, lemon raspberry scones, and cheese scones.
Let’s Break It Down
Dry Ingredients For This Scone Recipe
In the dry ingredients or the flour mixture there are the normal suspects like flour, sugar, salt and lots of baking powder but for this recipe there is an additional ingredient, cocoa powder.
But cocoa powder is deceiving. It isn’t as absorptive as flour and this is important to note because the secret to a good scone is that it stays nice and tall and doesn’t go flat. This is largely do to the moisture content that it will fall.
You want the dough to be dry enough that the scones will not fall but moist enough that they don’t taste too dry.
How To Make Your Scones Fluffy
This recipe does have more baking powder than a lot of recipes. No, it’s not a typo. Scones are meant to be very tall. And also, some form of leavening like baking powder is necessary to make your scone fluffy.
What To Do With The Cold Butter In a Scone Recipe
Once you have all your dry ingredients, it’s time to cut in the butter or clotted cream. You can do this in so many ways.
You can use a pastry cutter/ pastry blender, fork, bench scraper or just your bare hands.
If you are going to use your hands, just squeeze the butter into the flour mixture and break it up until the flour mixture looks like coarse crumbs or wet sand and the butter is in pea sized morsels.
To use a pastry cutter, fork or bench scraper, just press the tool on top of the butter to cut it up until you get pea size pieces.
How To Make A Scone Moist
To make a moist scone, the wet ingredients that are used are so important.
The first option and the one that I use is heavy cream. Heavy cream has a higher content of fat which makes baked goods more tender and moist.
Your next option is buttermilk. Buttermilk has a small amount of acid into which when exposed to the heat of the oven, gives off gas and provides moisture.
Why Do You Freeze Scones?
Before you bake scones, they have to be frozen. Frozen scones rise the best.
Whenever you want a baked good to stay in the general shape that it’s in, you need to freeze it. And because this recipe has so much baking powder, the dough will only get taller but not spread.
Portioning Out The Scone Dough
There are a couple of ways to portion out this dough. The way that I like to do it is I like to bunch all of the dough into a mound or disk and then cut it into triangles like a pizza.
The other way to do this is to lightly roll out this dough, (you still want it kinda thick) and then use a circle cutter.
Whichever you chose, just arrange them on a lined baking sheet and then like I said before, these will get in the freezer for 30 minutes before baking.
Paleo and Sugar Free Scone Recipe
To make these scones paleo, you have to make a few substitutions. One is the replacing the all purpose flour with almond flour.
Next is to replace the butter with vegan butter and the heavy cream with coconut milk.
The last thing is to replace the sugar with ethrytol or some type of sugar substitute.
If there are any question, please let me know but and that’s pretty much it! That’s how to make White Chocolate, Peppermint Scones
Thank you so much for joining me today. These are tons of other christmas recipes to try out on this blog as well like these Christmas Tree Brownies. There are a lot more recipes on my main menu as well. Just go to the search bar and type in “Christmas” or “Holiday”. You are sure to find something you love.
Leave me a comment for any questions that you might have or any suggestions for anything you want to see next. Follow me on Facebook, Instagram, pinterest, twitter and snapchat to see what I’m up to next.
Remember, don’t be afraid to “bake” a mess and Ill see you next time. Bye.
White Chocolate Peppermint Scones
A chocolate scone with white chocolate chips and crushed candy cane pieces drizzed with a pepwermint glaze.
Ingredients
- 2 1/2 Cups of All Purpose Flour
- 1/2 Cup of Cocoa Powder
- 3 tsp of Baking Powder
- 1/4 of a Cup of Granulated Sugar
- 10 Tbsp of Unsalted Butter
- 2/3 of a Cup of Heavy Cream
- 2 Large Eggs
- 1/2 of a Cup of White Chocolate Chips
- 1/2 of a Cup of Candy Cane Bits
Instructions
- In a large bowl, Mix together the dry ingrediants. In another bowl mix together the wet ingredients. Lastly, cut up the butter of butter into small cubes. Bash up the candy canes into small bits. Set all of them aside.
- Add the cubed butter to the dry ingredients. Massage the butter in until the dry ingredients resemble wet sand and the butter peices are the size of peas.
- Add in the white chocolate chips and candy cane bits and mix to incorperate.
- Add the wet ingredients and mix just until a dough forms. The dough should be dry and shaggy.
- Turn the dough out onto a lightly floured surface and form the dough into an 8 inch disk. Cut the dough into 8 trianges.
- Transfer the scones onto a parchment paper lined sheet tray.
- Place in the freezer for 30 minutes.
- Preheat the oven to 350•.
- Bake to 25-30 minutes or until golden brown.
- Let Cool.
Scones
Icing
- Add the powdered sugar to a small bowl and add in the milk a TBSP at a time and whisk that in. It's ready when you get the consistancy of honey.
- Using a spoon, Drizzle the icing over the completely cooled scones. (If the scones are not cool, the icing will just slide right off.
- Let dry for 5 minutes and enjoy. Store leftovers in an airtight containeron the counter.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.