What is the secret to tender scones?

The secret is cold ingredients and gentle handling . Use cold butter, cold cream, and don't overwork the dough. Mix just until everything holds together — no kneading like bread! That way, your Caramelized White Chocolate Peach Scones will bake up soft and fluffy, not tough.

How do you caramelize white chocolate at home?

It’s easy! Chop good white chocolate, spread it on a baking sheet, and bake it at 250°F . Stir every 10 minutes until it turns golden brown and smells nutty. It usually takes about 30–40 minutes.

Can I use canned peaches instead of fresh peaches in scones?

Yes, absolutely. Canned peaches work well if you drain them really well and pat them dry before adding them to your dough. You’ll still get that juicy, fruity flavor in your Caramelized White Chocolate Peach Scones , even when fresh peaches aren’t in season.

How do you keep scones from drying out?

Cool your scones completely before storing them. Keep them in an airtight container at room temperature for up to two days, or freeze them for longer. Also, don’t overbake — watch for that light golden edge and pull them out on time!

What is the best way to store caramelized white chocolate peach scones?

The best way is to wrap them tightly once they’ve cooled. Store them at room temp for a couple of days, or freeze individually for longer freshness. When ready to eat, warm them gently in the oven to bring them back to life.

Can caramelized white chocolate be used in other desserts?

Definitely! You can stir caramelized white chocolate into cookies, brownies, muffins, and even melt it down for drizzling on cakes or pancakes. Once you try it in these Caramelized White Chocolate Peach Scones , you’ll want to use it everywhere.

Caramelized White Chocolate Peach Scones: How 8 Steps Make Magic

Name: Caramelized White Chocolate Peach Scones: A Decadent Homemade Delight
Prep time: 20 min
Cook time: 40 min
Total time: PT-487230H43M47S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/4 cup granulated sugar; 1/2 teaspoon salt; 6 tablespoons cold unsalted butter, cut into small cubes; 2/3 cup heavy cream, plus more for brushing; 1 teaspoon vanilla extract; 1 cup diced peaches (fresh, canned, or frozen and thawed); 3/4 cup caramelized white chocolate chunks

Description

Soft, buttery scones packed with juicy peaches and golden pockets of caramelized white chocolate. Perfect for breakfast, brunch, or a sweet afternoon treat.

Ingredients

Scale

2 cups all-purpose flour
1 tablespoon baking powder
1/4 cup granulated sugar
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
2/3 cup heavy cream, plus more for brushing
1 teaspoon vanilla extract
1 cup diced peaches (fresh, canned, or frozen and thawed)
3/4 cup caramelized white chocolate chunks

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Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter. Use a pastry cutter or your fingers to blend until the mixture looks like coarse crumbs.
Gently fold in the peaches and caramelized white chocolate.
Add the heavy cream and vanilla extract. Mix until the dough just comes together.
Turn the dough onto a floured surface and pat it into a 1-inch thick circle.
Cut into 8 wedges and place them on the prepared baking sheet.
Brush the tops with cream and sprinkle with a little sugar if desired.
Bake for 18–22 minutes, or until the scones are golden brown.
Let cool slightly before serving.

Notes

Make sure your butter and cream are cold for the fluffiest scones.
Pat dry peaches well if using canned or frozen to avoid soggy dough.
You can freeze the unbaked scones and bake straight from frozen, adding 2–3 extra minutes to baking time.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 320
Sugar: 12g
Sodium: 170mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 5g
Cholesterol: 45mg