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Dec 14

Brooke Fedagain Shares Her White Chocolate and Peppermint Scone Recipe

Brooke Fedagain & Michelle-Marie Heinemann

Baker Extraordinaire, Brooke Fedagain stopped by for a visit with her delectable white chocolate and peppermint scones. I have always adored scones and these were especially divine.

Brooke Fedagain & Michelle-Marie Heinemann

Brooke is a fashion designer by profession and worked with Tommy Hilfiger, but like many of us Old Fashioned Moms elected to be with her family full time. She now writes a wonderful lifestyle blog called Be Fed Again that explores various projects and heavenly recipes!

View the White Chocolate and Peppermint Scone Recipe at

Brooke Fedagain & Michelle-Marie Heinemann

White chocolate and peppermint scones


3 cups all purpose flour

1/2 cup sugar

2 1/2 teaspoons baking powder

1 teaspoon salt

3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces

1 cup buttermilk

1 cup white chocolate ships

1/2 cup  candy canes (6 candy canes) crushed

1/2 teaspoon peppermint extract

scones square2

Preheat oven to 400 degrees F.  Line a baking sheet with parchment paper.  Sift together flour, sugar, baking powder, salt and baking soda into a large bowl.  Add butter and mix in with a pastry cutter until mixture resembles coarse meal.  Mix in white chocolate chips and crushed candy canes.  Gradually add buttermilk and peppermint extract, tossing with a fork until moist clumps form.  Turn dough out onto lightly floured surface.   Knead briefly to bind dough, maybe 4 turns.  Form dough into 1 inch thick rectangle.  Cut rectangle in half  lengthwise, then cut out squares.  Then, cut squares at a diagonal making a triangle.  Transfer wedges to prepared baking sheet, spacing 2 inches apart.  Bake until tops of scones are golden brown, about 25 minutes.

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