Brown Butter Chocolate Chunk Scones

Brown Butter Choc Chunk Scones


Need I say more? The title speaks for itself. Leah said these tasted like they should be called chocolate chip cookie dough scones. I’m convinced it’s the brown butter, that stuff is like magic, giving a completely different taste than just regular ol’ glorious butter.

I made the brown butter the night before so it was ready to go in the morning. I used 1 1/2 sticks of butter and measured it out into ramekins so I knew how much was in each one. Be sure to include the little bits of golden crisps when storing the butter.

Ingredients:

For the scones:

  • 2 1/2 cups all-purpose flour
  • 2 tbsp. granulated sugar
  • 2 tbsp. brown sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 8 tbsp. brown butter, cold & cut in 1/2 inch pieces
  • 2/3 cups half & half + 2 tbsp. half & half
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 cup chocolate chunks

For the glaze:

  • 3/4 cup powdered sugar
  • 1 -2 tbsp. half & half, depending on desired consistency
  • 1 tbsp. brown butter, melted
  • 1/4 tsp. vanilla extract
  • pinch of salt

Preparation:

Preheat the oven to 400 degrees. Prepare a baking sheet with either parchment paper or silicone baking mat; set aside. In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda and salt. Cut in the 8 tbsps. of brown butter until mixture is coarse. Stir in the chocolate chunks. In a small bowl, whisk together the 2/3 cups of half & half, egg, and vanilla together. Pour into dry mixture, and stir together until just combined. On a lightly floured surface, turn the dough and pat out into a 7 inch disc. Cut into 6 wedges and transfer to prepared baking sheet. Brush the scones with the remaining 2 tbsp. of half and half. Bake for 12 -14 minutes or until light, golden brown. Remove from oven, transfer to cooling rack and allow to cool.

While scones are cooling, prepare the glaze. Melt the brown butter, add in the vanilla extract and salt. Whisk in the powdered sugar and half & half. Using a basting brush, brush each scone with the glaze. There is enough glaze, depending on how much half & half is used, to do this twice with each scone.

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