Brown Butter Chocolate Chip Scones
Tender and flaky scones, filled with toasty brown butter flavor and topped with a brown butter glaze.
Ingredients
Brown Butter Chocolate Chip Scones
- 170 g unsalted butter (¾ c.)
- 1 egg
- 95 g sour cream (⅓ c. + 1 tbsp.)
- 1 tsp. vanilla
- 240 g all purpose flour (2 c.)
- 1 tbsp. baking powder
- ½ tsp. salt
- 40 g light brown sugar (3 tbsp.)
- 100 g mini chocolate chips (½ c. + 1 tbsp.)
Brown Butter Glaze
- 90 g powdered sugar (¾ c.)
- ⅛ tsp. salt
- 20 g brown butter
- 1 tbsp. milk
Instructions
Brown Butter Chocolate Chip Scones
- In a medium saucepan set over medium heat, melt the butter. Continue to stir occasionally until the mixture turns amber in color and you can see brown specks in the butter (those are the flavor bits!)
- Remove the brown butter from the heat and weigh it. You should be left with at least 135g. If you have a little less (2-3g), add in a little bit of water to reach 135g. If you have a lot more than 135g, return the butter to the heat to brown it for a little longer.
- Pour 115g (½ c.) of the brown butter into a heat-safe bowl and reserve the remaining brown butter for the glaze. If you're making the brown butter ahead of time, cover it and place it in the fridge overnight. If you're looking for a faster process, place the butter in the freezer and stir it every 5 minutes until it has solidified.
- In a small bowl, whisk together the egg, sour cream, and vanilla until well combined. Place the mixture in the fridge.
- To a medium-sized mixing bowl, add the flour, baking powder, salt, and sugar. Cut the solidified brown butter into little chunks and add it to the bowl.
- Using your fingers or a pastry blender, cut the butter into small pieces into the dry ingredients, until no large chunks of butter remain.
- Remove the egg mixture from the fridge and pour it into the bowl along with the mini chocolate chips.
- Start mixing the ingredients together in the bowl. When it seems like it no longer wants to come together, transfer the dough to a clean work surface. Gently knead until the dough fully comes together.
- Pat the dough down into a 6" circle. Lightly wrap or cover the scones and place them in the freezer for 30 minutes, up to overnight.
- When you're ready to bake the scones, preheat the oven to 425°F / 220°C. Line a baking sheet with parchment paper or a silicone baking mat.
- Cut the scones into 8 triangles and evenly spread them apart on the baking sheet. Lightly brush the tops of each scone with heavy cream or milk, then bake for 12-15 minutes, until the tops and bottoms of the scones start to turn golden brown.
Brown Butter Glaze
- Melt the reserved brown butter and mix it with the powdered sugar and salt. Add a small amount of milk at a time until you get the glaze consistency you want.
- Once the scones have cooled to room temperature, spread the glaze over them. Top with more mini chocolate chips if desired, then serve and enjoy!
Nutrition
Serving: 1sconeCalories: 422kcalCarbohydrates: 49gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 371mgPotassium: 70mgFiber: 1gSugar: 24gVitamin A: 665IUVitamin C: 0.2mgCalcium: 154mgIron: 2mg