Peppermint Candy Cane Scones

• 2 cups All-purpose Flour
• 1/3 cups Granulated Sugar
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Cold Butter, Cut Into Tablespoon-Sized Pieces
• 1 whole Egg
• 3 Tablespoons Milk
• 1/2 teaspoons Vanilla Extract
• 1/2 teaspoons Peppermint Extract
• 3 whole Candy Canes, Crushed (or To Taste)

1. Preheat oven to 425F.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter using a pastry blender or two knives until it resembles coarse crumbs.
3. Mix in the egg, milk, extracts and crushed candy canes just until combined.
4. On a floured surface, pat dough into a square or circle about 1/2 inch thick. You can either slice them into triangles or cut them with cookie cutters.
5. Bake on ungreased cookie sheets for 12-14 minutes (or 8-10 minutes for mini scones).
6. Remove to a wire rack to cool completely. Store in an airtight container for up to 2 days.

allpurpose, sugar, baking powder, salt, butter, egg, milk, vanilla, canes

Taken from tastykitchen.com/recipes/breads/peppermint-candy-cane-scones/ (may not work)