White Chocolate Chip Scones With Peppermint Glaze

• FOR THE SCONES:
• 2-1/2 cups Flour
• 1/4 cups Sugar
• 1/2 teaspoons Salt
• 2-1/4 teaspoons Baking Powder
• 6 Tablespoons Unsalted Butter, Cold, Cut Into Pieces
• 3/4 cups Skim Milk
• 2 Large Eggs
• 2 teaspoons Vanilla
• 1 cup White Chocolate Chips
• FOR THE GLAZE:
• 1/2 cups Powdered Sugar
• 1 Tablespoon Milk
• 1/4 teaspoons Peppermint Extract
• 1 whole Medium Sized Candy Cane, Crushed

1. Heat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a food processor mix together flour, sugar, salt and baking powder. Add butter and pulse until coarse crumbs form. Set aside.
3. In a small bowl, whisk together milk, eggs, and vanilla. Reserve 2 Tablespoons of this mixture in a small bowl and set it aside. Add the remaining milk mixture into the dry ingredients and mix just until combined. Move dough into a mixing bowl and gently fold in the white chocolate chips.
4. Transfer dough to a well floured surface (dough will be sticky). Form dough into an 8-inch circle and use a pizza cutter to cut it into 8 slices.
5. Transfer the dough slices to a parchment paper-lined baking sheet, keeping it in the same circle formation. Brush with reserved egg mixture and bake for 20-22 minutes until golden brown.
6. Remove from oven and gently the separate wedges and allow them to cool. While scones are cooling, make glaze.
7. For the glaze: Mix powdered sugar, milk, and peppermint extract until smooth. Drizzle over scones. While glaze is still wet, top with crushed candy canes.
8. Best eaten warm the day they are made.
9. Recipe adapted from King Arthur Flour.

flour, ubc, salt, baking powder, unsalted butter, milk, eggs, vanilla, white chocolate chips, powdered sugar, milk, ubc

Taken from tastykitchen.com/recipes/breads/white-chocolate-chip-scones-with-peppermint-glaze/ (may not work)