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)
- Preheat oven to 425F.
- 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.
- Mix in the egg, milk, extracts and crushed candy canes just until combined.
- 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.
- Bake on ungreased cookie sheets for 12-14 minutes (or 8-10 minutes for mini scones).
- 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)