Brown Butter Almond Scones

These brown butter almond scones are a simple sweet scone that are buttery and soft on the inside with a slightly crisp exterior! Topped with toasted almonds and a dusting of powdered sugar, they're the perfect brunch treat!

Course Breakfast, Brunch, Dessert

Cuisine American, British

Prep Time 15

Cook Time 20

Freezing Time 20

Total Time 55

Servings scones

Calories 381kcal

Author Kyleigh Sage

Equipment

Ingredients

Scones

½ cup unsalted brown butter cold
½ cup heavy cream
1 large egg
1 teaspoon vanilla extract
½ teaspoon almond extract
2 cups pastry flour substitute all purpose flour
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup sliced almonds

Topping

sliced almonds
powdered sugar for dusting

US Customary - Metric

Instructions

Chill the brown butter until solid, then cut into small chunks.
In a small bowl, whisk together the heavy cream, egg, vanilla, and almond extract then set aside.
In a large bowl, add in the flour, sugar, baking powder, and salt and whisk together.
Add in the cold, brown butter and use your hands to press it into the flour mixture until you get pea sized crumbs.
Then add in the sliced almonds and toss to coat fully in the flour.
Then slowly drizzle the wet ingredients over top, combing as you go. Continue mixing until the dough just comes together. The dough will be slightly sticky. If too dry, add in more milk 1 tablespoon at a time.
Transfer the dough to a lightly floured surface and gently press into an 8 inch round disc. Use a sharp knife to cut the dough into 8 triangles. [You could also form the dough into a metal scone pan instead.]
Place the scones a few inches apart on the lined baking sheet. Lightly brush the tops with cream and sprinkle with a few sliced almonds if desired.
Place the brown butter scones in the freezer for at least 20-30 minutes before baking to firm up.
While the scones are chilling, preheat the oven to 400°F.
Bake at 400°F for 18-24 minutes or until the tops are golden brown. Remove from the oven and transfer to a wire rack to cool.
Once the almond scones are cool, dust lightly with powdered sugar if desired.

Notes

These almond scones are best eaten the same day, but they'll keep in an airtight container at room temperature for up to 3 days. You can also reheat scones in the oven at 350°F for 5-10 minutes.

Nutrition