The last two Mondays I have shared holiday inspired pancake recipes. This Monday was the healthy Whole Grain Gingerbread Pancakes, and last Monday was the healthier-than-IHOP's Eggnog Pancakes. If you wish to have a healthy Christmas morning breakfast, please stop reading. If you roll your eyes at the idea of health food on Christmas, please continue reading.
Okay, now that we have weeded out the faint of heart, I am going to introduce you to white chocolate chip scones with peppermint glaze. I have been dreaming of the combination of white chocolate and peppermint for some time, but I wasn't sure how I wanted to combine them. I have made and received enough desserts to last me well into 2012, so I decided to try it out in scones.
I know scones are traditionally a breakfast dish, but these taste suspiciously like cookies. The dough itself only has 1/4 cup of sugar, but with the white chocolate and glaze, this is like dessert for breakfast. And I mean that in the best possible way. These are rich, moist, tender, flaky, and overall delicious.
As with every scone I have ever made, I used skim milk instead of cream. I can't use cream. I just can't. And I have never regretted it. So while you are eating white chocolate and crushed candy canes Christmas morning, just remember that it could be worse!
To make these wonderful scones, start by mixing flour, salt, sugar, and baking powder. I used my food processor, but of course you could do it all the old fashioned way.
Add the butter and pulse until coarse crumbs form. You could use a pastry cutter, or two knives.
In a small bowl, whisk together eggs, milk, and vanilla.
Add the wet ingredients to the dry, just until combined. To keep your scones nice and tender, don't overwork the dough!
Carefully add the white chocolate chips.
Form the dough into an 8-inch circle. The dough will be sticky, so make sure your surface is well floured. Cut out 8 wedges. I used a pizza cutter, but you could use a sharp knife.
Transfer the dough to a baking sheet, and bake until they are golden brown. Or until you just can't stand waiting anymore.
To make the glaze, just stir together the powdered sugar, milk, and peppermint extract until it's smooth.
Drizzle the glaze over the scones. If you want them to be extra pretty, add some crushed candy canes while the glaze is still wet. I didn't make much glaze because the scones were already pretty sweet. If you are serious about glaze, feel free to double it.
Enjoy these scones, but don't say I didn't warn you!
White Chocolate Chip Scones with Peppermint Glaze
2 1/2 cups flour
1/2 tsp salt
1/4 cup sugar
2 1/4 tsp baking powder
6 Tbsp cold unsalted butter, cut into chunks
3/4 cup skim milk
2 large eggs
2 tsp vanilla extract
1 cup white chocolate chips
For the glaze:
1/2 cup powdered sugar
1 Tbsp milk
1/4 tsp peppermint extract
1 candy cane, crushed
Heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
In a food processor, mix together flour, sugar, salt, and baking powder. Add butter and pulse until coarse crumbs form.
In a small bowl, whisk together milk, eggs, and vanilla. Reserve 2 Tbsp. Add remaining mix to dry ingredients and mix just until combined. Move dough to bowl and gently fold in white chocolate chips.
Transfer dough to well floured surface (dough will be sticky). Form into 8-inch circle and use pizza cutter to cut into 8 slices.
Transfer to parchment paper-lined baking sheet. Brush with reserved egg mixture and bake for 20-22 minutes until golden brown.
Remove from oven and gently separate wedges. While scones are cooling, make glaze: Mix powdered sugar, milk, and peppermint extract until smooth. Drizzle over scones. While glaze is still wet, top with crushed candy canes.
Best eaten warm the day they are made.
Recipe adapted from King Arthur Flour