White Chocolate Peppermint Scones

Well my holiday baking list is complete, and it's time to get started on it! We're one week away from Christmas!

It's a good thing I made these a few months ago and stuck an extra batch in my freezer! All I have to do is thaw them on the counter and make a quick glaze.

Speaking of the glaze, have any of you seen the new BAILEYS Coffee Creamers in stores yet? This fall they carried the Pumpkin Spice, but now you can get the White Chocolate Peppermint creamer. OH man, it's truly my favorite this season.

If you can't find the creamer, you can use milk or heavy cream in place of the coffee creamer (and add a little bit of peppermint extract to taste) For the dough 1/4 tsp extract should be plenty. For the glaze, topping it with a little extra crushed peppermint works great and you won't even need peppermint extract.


  • 2 cup all-purpose flour, divided
  • 1/2 cup granulated sugar
  • 1/2 tsp kosher salt
  • 2 tsp baking powder
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 6 Tbsp BAILEYS White Chocolate Peppermint Coffee Creamer**
  • 3 Tbsp crushed peppermint candy


  • 1 cup powdered sugar
  • 2 Tbsp BAILEYS White Chocolate Peppermint Coffee Creamer**
  • 2 Tbsp crushed peppermint candy
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  1. In a large re-sealable bag, crush peppermint candy with a rolling pin or bottom of a cup. Set aside.
  2. To a large mixing bowl, add 1 a 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.
  3. ......................................

for full recipes please see : www.shugarysweets.com

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