• 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.

White Chocolate Glaze

• 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.