"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

White Chocolate Peppermint Scones Recipe

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This recipe for White Chocolate Peppermint Scones, by , is from Katie's Cookbook, May 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

robbin walker
Added: Wednesday, May 6, 2009


2 cups all-purpose flour
1/3 cup plus 1 tablespoon sugar, divided
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
6 tablespoons chilled unsalted butter,
cup white chocolate morsels
cup peppermint baking chips
cup chilled buttermilk
1 egg yolk
1 teaspoon French vanilla extract
teaspoon peppermint extract
1 egg
cup water
For Candy Cane Cream:
cup heavy whipping cream
cup crushed candy canes
Garnish: mint leaves, crushed peppermint candies

Preheat oven to 400 degrees. Lightly spray a baking sheet with nonstick baking spray with flour.

In a large bowl, sift together flour, 1/3 cup sugar, baking powder, baking soda, and salt. Using a pastry blender, cut in butter until mixture is crumbly. Stir in white chocolate morsels and peppermint baking chips.

In a small bowl, whisk together buttermilk, egg yolk, French vanilla extract, and peppermint extract. Add buttermilk mixture to flour mixture; mix until dough comes together in moist clumps. Gather dough into a ball and knead for 2 to 3 turns. Place on a lightly floured surface and pat to about -inch thickness.

Using a 4-inch Christmas tree cutter, cut out dough. Transfer to prepared baking sheet, spacing 1 inch apart.

Whisk cup water with 1 egg and brush over tops of scones. Lightly sprinkle scones with remaining tablespoon of sugar. Bake scones for 18 to 20 minutes, or until light golden brown. Serve with Candy Cane Cream, if desired.

Candy Cane Cream:
In a medium bowl, beat cream and candy canes at medium speed with an electric mixer until medium peaks form. Garnish with mint leaf and crushed peppermint candies, if desired.

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I got his recipe from a dear friend named Chuck Swenson (I think your Mom knows Chuck from Target). He is a serious foodie! These are really incredible to serve at Christmas for afternoon tea or for breakfast!




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