Description
These Brown Butter Almond Scones feature a rich, nutty flavor with the warmth of browned butter and the crunch of sliced almonds. Perfect for breakfast or an elegant tea-time treat, these tender scones combine a slightly sticky, buttery dough with fragrant vanilla and almond flavorings and a delicate powdered sugar dusting.
Ingredients
Scones
- 1/2 cup unsalted brown butter (cold)
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla flavoring
- 1/2 teaspoon almond flavoring
- 2 cups pastry flour (can substitute all purpose flour)
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup sliced almonds
Topping
- Sliced almonds (for sprinkling)
- Powdered sugar (for dusting)
Instructions
- Chill Brown Butter: Chill the brown butter until it becomes solid, then cut it into small chunks to prepare for mixing.
- Prepare Wet Ingredients: In a small bowl, whisk together the heavy cream, egg, vanilla flavoring, and almond flavoring until fully combined and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the pastry flour, granulated sugar, baking powder, and kosher salt to distribute leavening and seasonings evenly.
- Incorporate Brown Butter: Add the cold, solid brown butter chunks into the flour mixture. Use your hands to press and rub the butter into the flour until the mixture resembles pea-sized crumbs for a tender crumb texture.
- Add Almonds: Toss in the sliced almonds and coat them thoroughly with the flour and butter mixture to ensure even distribution.
- Combine Wet and Dry: Slowly drizzle the wet ingredients over the dry mixture, combining gently as you go. Mix until the dough just comes together; it will be slightly sticky. If the dough is too dry, add additional milk 1 tablespoon at a time.
- Shape Dough: Transfer the dough onto a lightly floured surface and gently press it into an 8-inch round disc. Use a sharp knife to cut the disc into 8 equal triangles. Alternatively, you can shape the dough directly into a metal scone pan.
- Prepare for Baking: Arrange the scones a few inches apart on a baking sheet lined with parchment paper. Lightly brush the tops with cream and sprinkle with extra sliced almonds if desired.
- Chill Before Baking: Place the scones in the freezer for 20 to 30 minutes to firm up the dough; this helps achieve a better rise and texture.
- Preheat Oven: While the scones chill, preheat your oven to 400°F (204°C) to get it ready for baking.
- Bake Scones: Bake the scones at 400°F for 18 to 24 minutes or until the tops turn golden brown and a toothpick inserted comes out clean. Remove from oven and transfer to a wire rack to cool.
- Finish and Serve: Once cooled, dust the almond scones lightly with powdered sugar if desired for a touch of sweetness and visual appeal.
Notes
- Chilling the dough before baking helps create flaky, tender scones with a better rise.
- Brown butter adds a nutty, rich flavor that enhances the almond essence.
- Adjust flour type based on availability; pastry flour yields a softer crumb, while all-purpose will work fine.
- Sprinkling extra sliced almonds on top creates an attractive, crunchy finish.
- Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American
