Brown Butter Scones
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Brown Butter Scones are a delicious baked treat made with all purpose flour, cold butter, heavy cream and eggs, with a distinctive flavour from dried seaweed flakes and brown butter. Taking just twenty minutes to prepare and thirty five minutes to bake, these scones suit anyone looking for a flavourful teatime biscuit or breakfast treat. The combination of melted butter topping and flaky sea salt adds a savoury edge to the sweet dough.
Ella x
Ingredients
- 250 gall-purpose flour
- 50 ggranulated sugar
- 5 gbaking powder
- 5 gsalt
- 115 gcold unsalted butter
- 120 mlheavy cream
- 2large eggs
- 2 gdried seaweed flakes
- 1 gflaky sea salt
- 20 gunsalted 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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