brown butter strawberry scones
This recipe might be one of my favorites of all time. I always look forward to this time of year, when strawberries are perfectly sweet. I like to use them as many ways as I can, and these brown butter scones are the perfect vessel. The browned butter works perfectly to complement the fruity flavor, and is completely worth the extra step. I hope you try these out and love them as much as I do!
2 3/4 cups all purpose flour (my favorite brand for biscuits/scones is White Lily)
3/4 tsp kosher salt
2 tsp baking powder
1/2 tsp baking soda
1/3 cup sugar
8 tbsp unsalted browned butter, frozen
1 large egg
1/2 cup milk
3/4 cup fresh strawberries, quartered
vanilla bean glaze:
1 tsp vanilla bean paste
3/4 cup powdered sugar
splash of cream or milk
Preheat your oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, whisk the flours, baking powder, baking soda, sugar and salt together.
Grate the frozen butter over the dough and work it into the dough until it resembles sand.
In a glass measuring cup, whisk together the egg and milk, then add to the flour mixture. Use your hands to mix it gently til it just comes together - you don’t want to overwork the dough.
Add strawberries and gently fold into the dough.
Empty the dough into a floured surface, and then shape the dough into a circle, about 1 inch thick. Don’t worry if some of the berries pop out - just pop them back in.
Cut the dough into eight wedges and transfer to your prepared baking sheet. You can leave them in a circle if you’d like them a bit softer, or separate them for crispier edges.
Brush the top of each scone with the leftover milk and egg mixture (or cream), and then sprinkle the top with the turbinado sugar.
Bake for 14-16 minutes, or until golden brown.
While the scones are baking, make the glaze: whisk together the vanilla bean paste and the confectioners sugar. Add a splash of heavy cream or milk until it reaches a thick but pour-able consistency. Drizzle the glaze over warm scones, and enjoy!
when browning the butter, do 1-2 tbsp more than needed for the recipe. I made mine the night before and let it freeze in chunks on parchment paper.
you can sub any fruit - peaches would be really great with this.
replace 3/4 cup of flour with whole wheat flour for a slightly healthier, but still delicious version.