Brown Butter Drop Scones

Instructions

1. 1

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

   Tip: Make sure the parchment paper is large enough to accommodate the scones.

2. 2

   In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.

3. 3

   In a large bowl, use a stand mixer to cream together the unsalted butter and granulated sugar until light and fluffy.

   Tip: Use a paddle attachment for this step.

4. 4

   Add the eggs one at a time, beating well after each addition.

5. 5

   With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Be careful not to overmix.

6. 6

   Add the heavy cream and vanilla extract, and mix until the dough comes together in a shaggy mass.

7. 7

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

   Tip: Don't overwork the dough.

8. 8

   Use a piping bag fitted with a large round tip to drop the scones onto the prepared baking sheet, leaving about 5cm of space between each scone.

   Tip: Try to make the scones as uniform as possible.

9. 9

   Sprinkle the confectioners' sugar and brown sugar over the top of the scones in a circular pattern.

   Tip: This will add a nice textural element to the scones.

10. 10

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

    Tip: Keep an eye on them during the last 5 minutes of baking, as they can go from golden to burnt quickly.

11. 11

    Remove the scones from the oven and sprinkle with flaky sea salt.