Santa's Hat Peppermint Scones With White Chocolate Ganache
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
66
Spice
54
Sweetness
43
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 tbsps
Candy Cane (crushed)3 tbsps
Sugar2.5 tsps
Baking Powder1 tsp
Kosher Salt1 tsps
Baking Soda12 tbsps
Unsalted Butter1 cup
Buttermilk1 cup
Heavy Cream2 tbsps
Corn SyrupDirections:
1
For the scone: Preheat the oven to 400 degrees F
2
Line a baking sheet with parchment paper
3
In a bowl, combine the flour, crushed candy canes, sugar, baking power, salt and baking soda
4
Using 2 knives or a pastry blender, cut in the butter until the butter is in small pieces but still visible
5
Stir in the buttermilk
6
Knead lightly just until the dough holds together
7
Divide the dough into 2 pieces
8
Form each piece into a disc about 8 inches wide and 5/8 inch thick
9
Cut each disc into 6 wedges and place on the prepared pan
10
Bake until light golden, 20 to 25 minutes
11
Remove to a cooling rack and let cool completely
12
For the ganache: In a pot, bring the cream and corn syrup to a simmer, then remove from the heat
13
Add the white chocolate melts and peppermint oil and stir until completely melted
14
Transfer to a bowl if necessary for ease of dipping
15
Dip the scones in the ganache as desired, returning them to the parchment to collect any ganache that drips off
16
If decorating with sprinkles, sugar or candy, add them quickly before the ganache sets, decorating one at a time as each scone is dipped in the ganache