Preheat oven to 375F. Line a large baking sheet with parchment paper.

Place the flour and cold butter into a food processor. Pulse for 30 seconds or until a fine crumb mixture forms.

Transfer the flour-butter mixture into a large bowl and add the remaining dry ingredients: cocoa powder, sugar, baking powder, and salt.

In a separate bowl, whisk together the egg, vanilla, and sour cream.

Make a well in the dry ingredients and add the liquid ingredients. Use a spatula, then your hands to form a soft and sticky dough.

Add in the chopped peppermint bark and mix into the dough.

Shape the dough into a ball, then cover in plastic wrap; refrigerate for 30 minutes to 1 hour.

Once the dough has chilled, place it onto parchment paper. Use a rolling pin to flatten the dough into a larger disk.

Cut the dough into 8 equal pie cuts and spread the dough apart to allow for expansion during baking.

Bake the scones in the preheated oven for 18 minutes, just until set.

Remove the scones from the baking pan and transfer to a wire cooling rack to cool completely.

To garnish, melt 1/4 cup white chocolate chips. Transfer into a zip-lock bag or pastry bag and drizzle over the scones.

Sprinkle crushed candy cane bits over the melted chocolate.

Keep scones stored in an air-tight container.