Preheat oven to 400 degrees. Line cookie sheet with parchment paper.
In a medium sized mixing bowl, cut cold butter into dry scone mix using a pastry blender or fork. Blend until crumbly.
Create a well in the center of the dry mixture. Add eggs and milk. Stir until just combined. Add more milk if mixture is dry and crumbly, but only add it in small increments. A little will go a long way.
Add peppermint extract and chopped peppermint bark. Stir until combined.
Dump scone mixture onto parchment paper lined sheet pan, and shape into a circle, about 1 inch thick. To make mini scones, divide the dough into two equal circles.
Use a knife to score the dough into 8 equal pieces, then cut through the mixture and slightly pull each scone wedge out from one another for expansion room when baking.
Bake for 12-15 minutes, or until golden brown.
Set aside and cool for 5-10 minutes.