Brown Butter Cream Scones

Instructions

1. 1

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

   Tip: Use parchment paper to prevent the scones from sticking.

2. 2

   Whisk together the flour, baking powder, and salt in a large bowl.

   Tip: Make sure to use room temperature ingredients for the best results.

3. 3

   Cut the unsalted butter into the dry ingredients until the mixture resembles coarse crumbs.

   Tip: Use a pastry blender or your fingers to work the butter into the flour.

4. 4

   In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract.

   Tip: Make sure the eggs are at room temperature for the best results.

5. 5

   Pour the wet ingredients into the dry ingredients and stir until the mixture forms a shaggy dough.

   Tip: Don't overmix the dough at this stage.

6. 6

   Turn the dough out onto a floured surface and gently knead it a few times until it comes together.

   Tip: Use a light touch to avoid developing the gluten in the dough.

7. 7

   Pat the dough into a circle that is about 2.5cm thick.

   Tip: Make sure the dough is evenly thick throughout.

8. 8

   Use a biscuit cutter or the rim of a glass to cut out the scones.

   Tip: Cut the scones out to about 2.5cm in diameter.

9. 9

   Place the scones on the prepared baking sheet and brush the tops with the heavy cream.

   Tip: Make sure the cream is evenly distributed to give the scones a nice glaze.

10. 10

    Bake the scones for 18-20 minutes, or until they are golden brown.

    Tip: Keep an eye on the scones during the last 5 minutes of baking to prevent over-browning.

11. 11

    While the scones are still warm, whisk together the brown sugar, confectioners' sugar, and heavy cream to make the glaze.

    Tip: Adjust the consistency of the glaze by adding more heavy cream or brown sugar.

12. 12

    Drizzle the glaze over the scones and serve immediately.

    Tip: The glaze will set over time, so be sure to serve the scones as soon as possible.

13. 13

    To make the brown butter, melt the unsalted butter in a saucepan over medium heat.

    Tip: Stir the butter constantly until it turns golden brown and smells nutty.

14. 14

    Remove the brown butter from the heat and whisk in the brown sugar until dissolved.

    Tip: Make sure the brown butter is still warm when you use it in the glaze.

15. 15

    Strain the brown butter through a fine-mesh sieve into a small bowl.

    Tip: Discard the solids and reserve the brown butter for the glaze.

16. 16

    Whisk the brown butter into the confectioners' sugar until well combined.

    Tip: Adjust the consistency of the glaze by adding more confectioners' sugar or brown butter.