White Chocolate Peppermint Scones

It is time to start to bake Scones! Christmas is coming!
This can be done in a few weeks and kept in the freezer! All I have to do is thaw them on the counter and make a quick glaze.

INGREDIENTS:

FOR THE SCONES:

2 cup all-purpose flour, divided
½ cup granulated sugar
¼ tsp kosher salt
2 tsp baking powder
½ cup unsalted butter, softened
1 large egg
6 Tbsp BAILEYS White Chocolate Peppermint Coffee Creamer*
3 Tbsp crushed peppermint candy

FOR THE GLAZE:

1 cup powdered sugar
2 Tbsp BAILEYS White Chocolate Peppermint Coffee Creamer*
2 Tbsp crushed peppermint candy

DIRECTIONS:

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 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.

3.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.

4.Cut dough horizontally in half, then make 5 vertical cuts. Cut each small rectangle into two triangles. You will now have 24 small triangles.

5.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.

6.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!

*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.

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