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. If you don't have a food processor, use a pastry blender or forks to break up the butter into small pieces. Transfer the flour-butter mixture into a large bowl and 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 dough has chilled, place onto parchment paper. Use a roll pin to flatten the dough into a larger disk. Cut the dough into 8 equal pie cuts. Spread the dough apart to allow for expansion during baking.

Bake the scones in 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 the scones, melt 1/2 cup white chocolate chips. Transfer the melted chocolate 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.