Spread it out with an offset spatula. Return to the oven and bake for another 10 minutes. Remove from oven, gather up the chocolate and then spread it out with the spatula again, so it is in a thin layer. Repeat this process every 10 minutes until it caramelizes. It will go through a very thick stage and then liquify again. It will look and feel like natural peanut butter that has separated. Keep spreading and working it. It’s a long process, but so worth it. If your chocolate seizes up (gets grainy), you can still use it as is in the recipe. All you need to make sure of is that it's a nice caramel color.

Once you have the color you want, let it sit at room temperature to harden. You can do this days ahead. You can now use it in any recipe that calls for white chocolate. It is delicious. For this recipe, break it into smallish pieces.

Add the zest and chilled butter to the flour mixture. Use a pastry cutter to cut the butter into the flour mixture. Keep cutting the butter in until most of the butter is worked into the flour, but there are a few pea-sized pieces left.

Toss in the white chocolate and peaches. Mix with your hands.

Whisk together the half and half with the eggs. Add the liquid to the dry mixture. Use a spoon or your hands to mix. It will be shaggy with some dry patches. Dump it onto the counter.

Drizzle a 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 a baking sheet lined with parchment. Brush with cream. It should be about 1-scant-inch thick. Dust with sugar.

Use a bench scraper or knife to cut into equal pieces. I went for 8 large scones.