These were another new test recipe based on my original scone recipe. Give them a try with your leftover candy canes.
Ingredients
2 cups all-purpose flour
6 tbsp granulated sugar
2 1/2 tsp baking powder
1/3 cup crushed candy canes
1/2 tsp salt
1 stick butter, frozen
1/2 cup heavy cream (plus more for brushing)
1 egg
1 and 1/2 tsp pure vanilla extract
1 tsp peppermint extract
1/2 cup white chocolate chips
Turbinado sugar
Directions:
Mix dry ingredients (flour, sugar, crushed candy cane, baking powder, and salt) in a bowl. Grate and add frozen butter. Mix well.
In a bowl mix egg, vanilla, and peppermint extract.
Add wet ingredients to dry ingredients and mix well.
Shape into rectangle (approx 10 inches by 3 inches). Cut in quarters vertically, and half horizontally. Cut each of those squares in half vertically to make triangular shaped scones.
Brush with cream and top with turbinado sugar. Bake for 15 minutes at 400˚F. Makes 16 small triangular scones. Alternatively, dough can be frozen for up to three months.
Melt chocolate in microwave and drizzle over scones after they’ve cooled. If you’d like you can top with crushed candy cane.
The Science of Baking 