White Chocolate Peppermint Latte Scones

• Meat

  • 3 tbsp Dunkin donuts dark roast coffee

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 1/4 tsp Kosher salt
  • 2 cup Self rising flour
  • 1 cup White chocolate chip

• Dairy

  • 1/2 cup Butter, unsalted
  • 5 tbsp Heavy cream

• Desserts

  • 5 tbsp Peppermint

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Description

Ingredients

• 2 cup self rising flour (or AP flour with 2 tsp baking powder)
• ½ cup granulated sugar
• ¼ tsp kosher salt
• ½ cup unsalted butter, softened
• 1 large egg
• 3 Tbsp Heavy Cream
• 3 Tbsp Dunkin Donuts Dark Roast Coffee, brewed
• 3 Tbsp crushed peppermint candy
• ½ cup white chocolate chips
• ½ cup white chocolate chips
• 2 -3 tbsp heavy cream
• 2 Tbsp crushed peppermint candy

Directions

• Preheat oven to 350 degrees F
• In your mixing bowl add flour, sugar, & salt. Mix gently. Beat in softened butter until dough forms small crumbs.
• Add egg, cream, and coffee mixing just until combined. Fold in crushed peppermint candy and white chocolate chips.
• Turn dough out onto a parchment lined surface and form dough into roughly a 12 inch x 4 inch rectangle.
• Cut dough horizontally in half, then make 5 vertical cuts. Cut each small rectangle into two triangles. You will now have 20 small triangles.
• Line a baking sheet with parchment paper and gently transfer the scone dough triangles spacing them about 2 inches apart. It took 2 baking sheets for mine. Bake in a 350 degree oven for about 30 minutes. Remove and cool completely.
• Place white chocolate and heavy cream in a microwave safe bowl. Microwave at 50% power in 30 second intervals stirring in between until melted. Spoon the glaze over the scones and sprinkle with some additional crushed peppermint candy
• Enjoy! Store uneaten scones in an airtight container in the fridge for up to 1 week.