Caramelized White Chocolate Peach Scones Recipe
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Ingredients: |
Ingredients: ½ cup Guittard White Chocolate
¾ cup half & half
2 large eggs
3 cups all-purpose flour
1 Tbsp + 1 tsp baking powder
2 Tbsp sugar, ¼ tsp kosher salt
Zest of one lemon
12 Tbsp unsalted butter, chill & cut small
1 med peach washed (skins on), pitted & cut in ¼" pieces
2 Tbsp heavy cream, brush on top
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Directions: |
Directions: Caramelize white chocolate: Preheat oven 275º. Line baking sheet with non-stick silicone baking mat. Spread out white chocolate onto baking sheet; bake 10 min until chocolate is shiny & melted.
Spread out with a spatula. Return to oven; bake another 10 min. Remove from oven, gather up chocolate; then spread out with spatula again, so it is in thin layer. Repeat process every 10 min until caramelizes. It will go through very thick stage; then liquefy again. It will look & feel like natural peanut butter that has separated. Keep spreading & working. It’s a long process, but worth it.
Once you have color you want, let sit at room temp to harden. can do this days ahead. For recipe, break in smallish pieces.
For scones: Preheat oven 425º. Whisk together flour, baking powder, salt & sugar.
Add zest & chilled butter to flour mix. Use pastry cutter to cut butter into flour mix. Keep cutting butter in until most of butter is worked into flour, but there are a few pea-sized pieces left.
Toss in white chocolate & peaches. Mix with hands.
Whisk together half & half with eggs. Add liquid to dry mix. Use spoon or hands to mix. It will be shaggy with some dry patches. Dump onto counter.
Drizzle tiny bit more liquid if it’s really dry. Use a bench scraper to fold the dough over itself. Give it about 8 folds total, until it just barely comes together. Dust with a touch of flour. Pat into a disk.
Transfer to baking sheet lined with parchment. Brush with cream. It should be about 1” thick. Dust with sugar.
Use bench scraper or knife to cut in equal pieces.
Once oven is 425º reduce to 400º when you put scones in oven. Bake until scones are set in middle, about 25+ min. If you put fruit in, may take a little longer. |
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Personal
Notes: |
Personal
Notes: You do not have to caramelize chocolate for this recipe. don’t even need to use white chocolate! But if you do, make sure it’s good quality chocolate, NOT coating chocolate, or won’t melt & caramelize properly. Other opt: add dried fruit (currants, raisins, cherries, apricots), stone fruits (peaches, plums, apricots), zest, nuts, chocolate (dark, semi, milk), bacon (crispy bacon with chocolate is AWESOME).
If you don’t want to caramelize chocolate, toss white chocolate chips into scone dough or leave out altogether.
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This recipe for Caramelized White Chocolate Peach Scones is from