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Caramel and Peach Scones


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Caramel and Peach Scones





2 1/2 cups all-purpose flour
1/2 cup light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter
1 (3-ounce) package cream cheese, softened
1 cup finely chopped dried peaches
1/2 cup caramel bits*
1/3 cup heavy whipping cream
1 teaspoon vanilla extract 


• Preheat oven to 375˚. Line a baking sheet with parchment paper.
Set aside.
• In a large bowl, combine flour, light brown sugar, baking powder,
and salt. Using a pastry blender, cut butter into flour mixture until
mixture resembles coarse meal. Add cream cheese, peaches, and
caramel bits. Stir until well combined.
• Add cream and vanilla extract to flour mixture, and stir until dough
comes together. On a floured surface, roll dough to 3/4-inch thickness.
Using a 2-inch square cutter, cut scones. Place on prepared
baking sheet.
• Bake for 12 to 14 minutes, or until lightly golden.


*For testing purposes, we used Kraft Caramel Bits.  



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