Brown Butter Scones
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
These brown butter scones have become my go to recipe whenever I want something special without spending hours in the kitchen. The nutty flavor from browning the butter takes them from ordinary to absolutely delicious, and the best part is they come together in just twenty minutes of prep. I love adding a whisper of dried seaweed flakes for a subtle umami depth that keeps people guessing. Heavy cream is packed with fat soluble vitamins that help your body absorb nutrients, making these scones feel a bit more nourishing than typical versions. They're simple enough that anyone can make them, budget friendly since you probably have most ingredients on hand, and ready to enjoy in under an hour total.
Ella x
Ingredients
- 250all-purpose flour
- 50granulated sugar
- 5baking powder
- 5salt
- 115cold unsalted butter
- 120heavy cream
- 2large eggs
- 2dried seaweed flakes
- 1flaky sea salt
- 20unsalted butter, melted(Melted before using)
Detail level
Instructions
- 1
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Use a whisk to ensure the dry ingredients are well combined.
- 3
Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs.
Tip: Be gentle to avoid overworking the dough.
- 4
In a separate bowl, whisk together the heavy cream, eggs, seaweed flakes, and melted butter.
Tip: Make sure the cream is well combined before adding it to the dry ingredients.
- 5
Pour the wet ingredients into the dry ingredients and gently fold the mixture until it forms a shaggy dough.
Tip: Don't overmix the dough – it should still be slightly rough.
- 6
Turn the dough out onto a lightly 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
Pat the dough into a circle that is about 2.5cm thick.
Tip: Use a gentle touch to avoid overworking the dough.
- 8
Use a biscuit cutter or the rim of a glass to cut out scones. Gather the scraps, re-form the dough, and cut out additional scones.
Tip: Don't twist the cutter – press down gently to get a clean cut.
- 9
Place the scones on the prepared baking sheet, leaving about 2.5cm of space between each scone.
Tip: Make sure the scones are evenly spaced to allow for even baking.
- 10
Brush the tops of the scones with a little extra heavy cream and sprinkle with flaky sea salt.
Tip: Use a gentle touch to avoid knocking off the sea salt.
- 11
Bake the scones for 20-25 minutes, or until they are golden brown.
Tip: Keep an eye on the scones towards the end of the baking time to avoid overcooking.
- 12
Remove the scones from the oven and let them cool on a wire rack for 10-15 minutes before serving.
Tip: Let the scones cool completely to ensure they retain their texture.
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