Brown Butter Peach Scones
Delightfully delicious scones made with brown butter and filled with fresh peach chunks. Adapted from America’s Test Kitchen.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: varies
- Category: Breakfast, Brunch
- Method: Mixing, Baking
- Cuisine: British
- 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
- 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.
- Preheat oven to 425º.
- Combine flour, baking powder, 3 tablespoons of sugar and salt in mixing bowl. Whisk to combine. Cut butter into 1/2 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.
- 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
- 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.
- You may also make these in the food processor. Be careful not to over process.
- Makes 8-12 depending on the size..
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.