TeaTime Special Issue – August 2019

71 Teatime Holidays

White Chocolate–

Peppermint Scones

Makes 12

¾ cup all-purpose fl our
½ cup bread fl our
¼ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon kosher salt

• Preheat oven to 375°. Line a rimmed
  baking sheet with parchment paper.


• In a large bowl, whisk together
  all-purpose fl our, bread fl our, sugar,
  baking powder, salt, and vanilla bean
  paste. Using a pastry blender or 2 forks,
  cut in cold butter until it resembles
  coarse crumbs. Add chocolate chips
  and peppermint candies, stirring until
  combined. Add ½ cup half-and-half,
  stirring until mixture is evenly moist.
  Working gently, bring mixture together
  with hands until a dough forms. (If
  dough seems dry, add more half-and-
  half, 1 tablespoon at a time.)


• Turn out dough onto a lightly fl oured
  surface, and gently knead 4 to 5 times.
  Using a rolling pin, roll out dough to
  a ½-inch thickness. Using a 2-inch
  fl uted round cutter, cut 12 scones from
  dough, rerolling scraps as necessary.


• In a small bowl, whisk together egg
  and remaining 2 tablespoons half-and-
  half. Brush tops of scones with egg
  mixture. Freeze scones for 10 minutes.


• Bake until edges of scones are
  golden brown and a wooden pick
  inserted in centers comes out clean,
  approximately 16 minutes. Let cool
  slightly on a wire rack. Serve warm.

RECOMMENDED CONDIMENT

Peppermint Cream (recipe follows)

Peppermint Cream

Makes approximately 2 cups

1 cup cold heavy whipping cream

1 teaspoon confectioners’ sugar

1 teaspoon vanilla extract

1 tablespoon fi nely crushed

peppermint candies, divided

• In a medium bowl, beat together
  cream, confectioners’ sugar, and
  vanilla extract with a mixer at high
  speed until thickened and creamy.
  Cover, and refrigerate until needed,
  up to 2 hours.


• Just before serving, transfer cream
  to a serving bowl. Fold 11⁄2 teaspoons
  peppermint candies into cream, and
  sprinkle remaining 11⁄2 teaspoons pep-
  permint candies onto cream.

1⁄8 teaspoon vanilla bean paste

6 tablespoons cold unsalted butter,

cubed

½ cup white chocolate chips

1 tablespoon fi nely crushed

peppermint candies

½ cup plus 2 tablespoons half-and-

half, divided

1 large egg