Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Brown Butter Cinnamon Roll Scones

Brown Butter Cinnamon Roll Scones

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Total Time: 45 minutes

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (to be browned)
  • 1/2 cup heavy cream (plus 1 tablespoon for brushing)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the filling: 3 tablespoons browned butter (solidified), 1/4 cup brown sugar, 1 tablespoon ground cinnamon
  • For the glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract

Instructions

  1. Step 1: Brown the Butter: Place the butter in a small saucepan over medium heat. Melt the butter and continue cooking, swirling the pan occasionally. The butter will foam up and then begin to develop brown specks and a nutty aroma. Once it is a deep golden brown, remove it from the heat immediately. Pour into a bowl and chill in the freezer for 15-20 minutes until it is cold and firm again.
  2. Step 2: Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure there are no large lumps in the flour to keep the scones light and airy.
  3. Step 3: Cut in the Butter: Take the chilled brown butter and cut it into small cubes. Add the butter to the dry ingredients. Use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Step 4: Combine Wet Ingredients: In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract. Pour the liquid mixture into the flour and butter mixture. Stir gently with a fork until a shaggy dough begins to form. Do not overmix, as this will make the scones tough.
  5. Step 5: Fill and Shape: Turn the dough out onto a lightly floured surface. Gently pat it into a rectangle. Mix the filling ingredients (reserved brown butter, brown sugar, and cinnamon) and spread them over the dough. Fold the dough over itself several times to create layers. Finally, pat the dough into a 1-inch thick circle and cut into 8 wedges.
  6. Step 6: Bake: Preheat your oven to 400°F (200°C). Place the wedges on a parchment-lined baking sheet. Brush the tops with a little heavy cream. Bake for 18-22 minutes, or until the edges are golden brown and the centers are set.
  7. Step 7: Glaze: While the scones cool slightly, whisk together the powdered sugar, milk, and vanilla. Once the scones are warm but not hot, drizzle the glaze generously over the top. Let the glaze set for a few minutes before serving.
  • Cook Time: 45 minutes
  • Diet: Vegetarian

Find it online: https://www.adelacooking.com/breakfast/brown-butter-cinnamon-roll-scones/