Peppermint Candy Cane Scones

  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)

Another recipe

Switch theme