Brown Butter Peach Scones
If you have a few ripe peaches, these Brown Butter Peach Scones are moist, tender, and absolutely irresistible! Plus, they’re ready in no time!!!
Cream Scones are perfect for overnight company in the summer. You’ll be known as the hostess (or host!) with the mostess when these tender scones are on the menu.
Why You Must Make
- These brown butter peach scones are chock full of bites of sensational ripe peaches.
- The brown butter added another layer of flavor, so that step is definitely worth the extra time and effort.
- My friends gave these rave reviews and I’m sure yours will, too! At least one friend, a self-proclaimed anglophile, had seconds. I guess they were as marvelous as I thought!
How to Make Brown Butter
Brown butter, or beurre noissette, is simply made by cooking butter on the stovetop until it starts to smell nutty and, as the name suggests, becomes browned. The whole process doesn’t take much longer than 5 minutes. I did err by using salted butter for the brown butter (laziness more than a mistake as it would have required another trip to the market!), so I thought these were a wee bit salty.
I’ve adjusted the amount of salt in the recipe. But, to tell the truth, no one seemed to notice this but me. I made these brown butter peach scones in the Food Processor for quick and easy prep. Still not sure? Check out tips on How to Make Brown Butter.
Tips for Making Perfect Scones:
- Make sure your cream and butter are cold.
- Do not overwork or over-process the dough. You’ll want teeny pieces of butter throughout the dough so that the scones are flaky and tender.
- If your peaches are really ripe and juicy, it’s important to pat the pieces dry so there’s no excess liquid in the batter.
- If you use Biscuit Cuttersto make round scones, you may want to dust it in flour between cuts to prevent sticking.
- Do not twist the cutter as you press down through the dough. That will prevent a good rise.
- Line your baking sheet with Parchment Paper Baking Sheets for easy cleanup.
Frequently Asked Questions
Use a round biscuit cutter or a sharp knife. If you’re using a biscuit cutter, cut straight down without twisting. Twisting will seal the layers on the perimeter and prevent them from rising to their fullest. You can also pat the dough into a round and slice it into 8 wedges.
Scones are best eaten on the day they are baked. If you’d like to make scones ahead of time, let them cool, wrap them well and freeze them for up to 3 months. To reheat, defrost first, then place on a sheet pan and let bake in a 300-degree oven for 10-15 minutes or until heated through.
Or these scones can be frozen unbaked right after being cut into wedges or rounds. Store in an airtight container. To bake, let sit out while preheating the oven, then bake as directed, noting they may need some additional time to offset the chill.
Once your scones come out of the oven, let them cool slightly before serving. Split them in half and add your favorite toppings. The traditional British method is to top each scone half with Devonshire or clotted cream, then strawberry jam. Or spread with jam first and then clotted cream. It all depends on where in the British Isles you’re located.
In the US, rules are much more relaxed with lemon curd or jam alone sufficing if clotted cream is not available. Your scones should be accompanied by a cup of hot black tea or coffee.
Scones are always best on the day they’re made, but if you have leftovers you can store them in an airtight container for 1-2 days. Reheat them in a 300-degree oven for 5-10 minutes.
You May Also Like:
- Homemade Vanilla Pudding with Brown Butter from Rachel Cooks
- Brown Butter Funfetti Sugar Cookies from The Little Kitchen
- The Best Brown Butter Brownies from Crazy for Crust
- Brown Butter Toffee Cookies
- Brown Butter Chocolate Chunk Bars
- More of my Best Breakfast and Brunch Recipes
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- 2 cups flour
- 1 tablespoon baking powder
- 4 tablespoons sugar, divided
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- 5 tablespoons brown butter (see instructions below)
- 1 cup diced peaches, excess moisture dried with paper towels
- 1 cup heavy cream plus more for glazing
- ½ teaspoon vanilla
- Turbinado sugar, for finishing
- A few hours or the day before baking, cook butter in a saucepan over medium heat till brown with a nutty fragrance, this should take 5-6 minutes.
- Cool, then refrigerate until solid.
- Preheat oven to 425º.
- Combine flour, baking powder, 3 tablespoons of sugar, and salt in a mixing bowl. Whisk to combine.
- Cut butter into ½-inch pieces, then scatter over flour mixture. Cut in butter with a pastry blender until it looks like coarse cornmeal with a few slightly larger lumps.
- Mix peaches with the remaining 1 tablespoon of sugar and the cinnamon. Gently stir peaches into dry ingredients.
- Add the vanilla to heavy cream and stir into the peach mixture with a spatula or fork until it forms a dough.
- Pour out onto flour dusted countertop and knead by hand till comes together into a slightly sticky mass, only about 5-10 seconds.
- Pat the dough into a round about 1 inch tall. Cut into 8 wedges or use a cookie cutter to cut rounds
- Place the cut scones onto an ungreased or Silpat-lined baking sheet.
- You may brush with cream and sprinkle with turbinado sugar if desired.
- Bake for 10-15 minutes (depending on the size of your scones) till light brown.
- Cool on a rack for 10 minutes before serving.
- May serve warm or at room temperature. These freeze well.
- You may also make these in the food processor. Be careful not to over-process.
- Makes 8-12 depending on the size..
Scones are best on the day made. Freeze leftovers and just pop in the microwave for a delicious treat or freeze unbaked scones and bake a little longer than directed.
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Amount Per Serving: Calories: 314Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 53mgSodium: 315mgCarbohydrates: 34gFiber: 1gSugar: 9gProtein: 4g
Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.