Peppermint Candy Cane Scones

Preheat oven to 425F.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter using a pastry blender or two knives until it resembles coarse crumbs.

Mix in the egg, milk, extracts and crushed candy canes just until combined.

On a floured surface, pat dough into a square or circle about 1/2 inch thick. You can either slice them into triangles or cut them with cookie cutters.

Bake on ungreased cookie sheets for 12-14 minutes (or 8-10 minutes for mini scones).

Remove to a wire rack to cool completely. Store in an airtight container for up to 2 days.