1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

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

3. Cut in the cold butter until the mixture looks like coarse crumbs.

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

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

6. Fold in the white chocolate chips.

7. Turn the dough onto a lightly floured surface and pat it into a circle about 1 inch thick.

8. Cut the dough into 8 wedges and place them on the prepared baking sheet.

9. Bake for 16 to 20 minutes, until lightly golden.

10. Let the scones cool on the pan for 5 minutes, then transfer to a wire rack.

11. Whisk together the powdered sugar, melted white chocolate, and 2 to 3 tablespoons heavy cream until smooth.

12. Drizzle the glaze over the cooled scones.

13. Sprinkle the crushed peppermint candies over the glaze and let it set before serving.