Brown Butter Peach Scones

If you have a few ripe peaches, these Brown Butter Peach Scones are moist, tender and absolutely irresistible!Brown Butter Peach Scones | Tender, cream scones with brown butter and loads of fresh peach chunks

Brown Butter Peach Scones

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.  I brought these to my knitting group (no, I don’t knit. In fact, I stink at most crafty stuff, but they are such fun ladies and they tolerate me because I bring snacks). Armed with freshly baked scones, jam and clotted cream, I saw delight in their faces as I set them on the table. At least one friend, a self proclaimed anglophile, had seconds. Guess they were as marvelous as I thought.Brown Butter Peach Scones | Tender, cream scones with brown butter and loads of fresh peach chunks

Making Brown Butter

Brown butter is simply made by cooking butter on the stove top until it starts to smell nutty and, as the name suggests, becomes browned. The whole process doesn’t take much longer than than 5 minutes. I did err by using salted butter for the brown butter (laziness more than 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 a quick and easy prep. Still not sure? Check out this How to Tuesday How to Brown Butter post.

Tips for 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 not excess liquid in the batter.
  • If you use Biscuit Cutters to 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 clean up.

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Tip of the day: These scones can be frozen unbaked right after cut into wedges or rounds. Store in an airtight container. To bake, let sit out while preheating oven, then bake as directed, noting they may need some additional time to offset the chill.

Brown Butter Peach Scones

Serves varies     adjust servings

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Delightfully delicious scones made with brown butter and filled with fresh peach chunks. Adapted from America's Test Kitchen.

Ingredients

  • 2 cups flour
  • 1 tablespoon baking powder
  • 4 tablespoons sugar, divided
  • 1/4 teaspoon salt
  • 1/4 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
  • 1/2 teaspoon vanilla
  • Turbinado sugar, for finishing

Instructions

  1. A few hours or the day before baking, cook butter in a saucepan over medium heat till brown with a nutty frangrance, this should take 5-6 minutes. Cool, then refrigerate until solid.
  2. Preheat oven to 425º.
  3. Combine flour, baking powder, 3 tablespoons of sugar and salt in mixing bowl. Whisk to combine. Cut butter into ½ inch pieces, then scatter over flour mixture. Cut in butter with pastry blender until it looks like coarse corn meal 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 vanilla to heavy cream and stir with spatula or fork till dough begins to form.
  4. Pour out onto flour dusted counter top and knead by hand till comes together into a slightly sticky mass...only about 5-10 seconds. Pat into a round about 1 inch tall. Cut into 8 wedges or use cookie cutter to cut rounds
  5. Place onto ungreased or Silpat lined baking sheet. May brush with cream and sprinkle with turbinado sugar if desired. Bake 10-15 minutes (depending on size of your scones) till light brown. Cool on rack 10 minutes before serving. May serve warm or at room temperature. These freeze well.
  6. You may also make these in the food processor. Be careful not to over process.
  7. Makes 8-12 depending on the size..

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Recipe Notes

These 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.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 2547kcal Calories from fat 1336
% Daily Value
Total Fat 148g 228%
Saturated Fat 92g 460%
Transfat 2g
Cholesterol 479mg 160%
Sodium 1775mg 74%
Carbohydrate 276g 92%
Dietary Fiber 9g 36%
Sugars 80g
Protein 33g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
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Comments

  1. Claudia Lamascolo says:

    I must try using peaches what an awesome idea thanks liz!

  2. These scones look so good! Yum!

  3. These look incredible. I bet the peach keeps them so moist in addition to imparting complete deliciousness to the flavor!

  4. How much flour?

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