Preheat oven 425 degrees.

Spray square scone pan evenly with Bakers Joy. Set aside.

In a large bowl, combine flour, sugar, baking powder, salt, whisk together. Set aside.

In a liquid measuring cup, mix together heavy whipping cream, Ghirardelli White chocolate sauce, vanilla and peppermint extract. Set aside.

Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add to this flour-butter mixture the white chocolate chips and Peppermint bits. Stir until coated with flour. Then add all the liquid mixture, stirring to combine. (If dough seems dry, add more heavy whipping cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until dough forms. (Don’t over work!)

Turn out onto parchment paper that has been lightly floured. This helps with clean up. Knead lightly 4 or 5 times. Using floured hands or floured rolling pin, roll dough into ½-inch thickness. Press square scone pan into dough mixture to make triangle shape impression, then lift. Using a floured knife, cut the triangle shapes and press into well sprayed scone pan. Add dough scraps into each to avoid scones being too thin and baking unevenly. Sprinkle with the additional sugar before baking.

Bake until edges are golden brown, and a wooden pick inserted in the centers comes out clean, approximately 15 minutes at 425 degrees. (Baking instructions are for using the square scone baking pan that’s divided into triangles).

Serve Warm.