WHITE CHOCOLATE PEPPERMINT SCONES
Looking for a holiday breakfast? I love these White Chocolate Peppermint Scones dunked in my morning coffee! Love this recipe? Sign up for Shugary Sweets email subscription and never miss out again! Well my holiday
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- In a large re-sealable bag, crush peppermint candy with a rolling pin or bottom of a cup. Set aside. To a large mixing bowl, add 1 ¾ cup flour, sugar, salt, and baking powder. Mix gently. Add softened butter. Mix with an electric mixer (using a beater blade) until dough forms small crumbs. Add egg and BAILEYS Coffee Creamer, mixing until combined. Fold in crushed peppermint candy. Dough will be sticky. Drop dough onto a nonstick surface (like a Silpat or parchment paper), add the remaining ¼ cup flour to dough, by gently working it in with your hands, kneading the dough slightly. Form dough into a 12inch x 4 inch rectangle. Cut dough horizontally in half, then make 5 vertical cuts. Cut each small rectangle into two triangles. You will now have 24 small triangles. Line a baking sheet with parchment paper. Place each small triangle on the parchment paper (using a spatula to gently transfer the dough). Bake in a 350 degree oven for about 30 minutes. Remove and cool completely. In a small bowl, whisk together the powdered sugar and BAILEYS Coffee Creamer until smooth. Spoon over each cooled scone and immediately sprinkle with crushed peppermint candy. Allow glaze to set, about 15 minutes. Store in an airtight container for up to 5 days. ENJOY!
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