Overnight White Chocolate Peppermint Scones: Crunchy pieces of peppermint with a pop of white chocolate and a wonderful thick drizzle of vanilla glaze makes these perfect for any Christmas breakfast or brunch. Christmas morning enjoy being with your family and not in the kitchen preparing dough. Scroll down to learn how to make these delicious Christmas scones the day you make them or how to make overnight scones.

The Right Peppermint for the Job

• CANDY CANES, PEPPERMINT CANDIES, PEPPERMINT CHIPS AND PEPPERMINT PUFFS—ALL DELICIOUS BUT NOT ALL MEANT FOR THE SAME JOBS (other then eating).
  • The buttery flavor of the melt in your mouth peppermint puffs at my favorite way of adding pops of peppermint to baked goods.
  • Since the peppermint puffs are light and melt in your mouth they are easier to smash and won’t ooze out of the scones. They simply melt away into the scones leaving you with delicious Overnight White Chocolate Peppermint Scones.
  • The red stripes will offer the red color.

How to Freeze Scones

FREEZE SCONES: You can make these scones weeks in advance by freezing them!  Once the dough is made and cut into triangle forms, place the triangles on a cookie sheet lined with parchment paper.  Place the cookie sheet in freezer until scones are frozen.  Drop frozen scones into a freezer safe zip top bag and then back into the freezer.  When ready to bake, place frozen scones on a cookie sheet lined with parchment paper and bake (time may vary when baking frozen scones versus fresh scones)!

MORE PEPPERMINT RECIPES

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MAKE-AHEAD TIMELINE

• 1 DAY BEFORE
  • Make dough.
  • Cut into wedges, and place on pan, lined with parchment paper.
  • Wrap pan tightly, and freeze overnight
• DAY OF:
  • Preheat oven to 350°.
  • Brush scones with cream, sprinkle with sparkling sugar
  • Bake for 22 to 27 minutes
  • Make Vanilla Glaze.
  • Drizzle glaze onto baked scones.

What’s the Secret to Making Good Scones?

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HOW TO MAKE OVERNIGHT WHITE CHOCOLATE PEPPERMINT SCONES

• DIRECTIONS—OVERNIGHT (printable recipe below)
  • Line a baking sheet with parchment paper.
  • In a large bowl whisk together flour, sugar, baking powder and salt.
  • Using a pastry blender or 2 forks, cut in cold butter until mixture resembles coarse crumbs.
  • In a small bowl, stir together cold cream, vanilla bean paste, and peppermint extract.
  • Gradually add cream mixture to flour mixture, stirring with a fork until dry ingredients are moistened.
  • Gently stir in white chocolate and candies (dough will be quite crumbly or shaggy in parts).
  • Turn out dough onto a clean surface, gently knead to bring dough together (DO NOT OVER KNEAD).
  • Pat dough into a 7-inch circle, using a bench scraper or thin-bladed knife, cut circle into 6 wedges.
  • Place on prepared pan at least 2 inches apart.
  • TO FREEZE: Cover tightly with plastic wrap, and freeze overnight.
  • THE NEXT DAY: Preheat oven to 350°.
  • Brush tops with cream and a sprinkle of sparkling sugar.
  • Bake 27-30 minutes FROZEN—Bake 22-27 minutes FRESH
  • In a back and forth motion add the vanilla glaze on cooled scones and peppermint pieces.

MORE SCONE RECIPES

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