1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, sugar, baking powder, and salt.

3. Cut cold butter into the flour mixture using a pastry cutter or fork until it resembles coarse crumbs.

4. In a separate bowl, whisk together heavy cream, egg, and peppermint extract.

5. Pour wet ingredients into the dry mixture and gently stir until just combined.

6. Fold in white chocolate chips and half of the crushed candy canes.

7. Turn dough out onto a floured surface and gently knead once or twice. Pat into a 1-inch thick circle.

8. Cut into 8 wedges using a bench scraper or sharp knife.

9. Transfer wedges to the prepared baking sheet and bake for 18–22 minutes or until golden and firm.

10. Let scones cool on a wire rack.

11. In a small bowl, whisk together powdered sugar, vanilla, and milk to make the glaze.

12. Drizzle glaze over cooled scones and sprinkle remaining crushed candy canes on top.