Brown Butter and Oat Scone Recipe

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 339.7
  • Total Fat: 18.8 g
  • Cholesterol: 75.3 mg
  • Sodium: 446.8 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 3.5 g
  • Protein: 5.1 g

View full nutritional breakdown of Brown Butter and Oat Scone Recipe calories by ingredient



Number of Servings: 8

Ingredients

    4 oz (115g) unsalted Butter

    1/2 c (85g) Teff Flour
    1 c (150g) All-Purpose Flour
    1 c (100g) whole Rolled Oats
    1/4 c (50g) Brown Sugar
    1/4 c (60g) Sugar
    2 t (10g) Baking Powder
    1 1/4 t (6 g) Sea Salt or Kosher Salt

    1/2 c (60ml) Heavy Cream
    1 Egg
    1 t (5ml) pure Vanilla Extract

Directions

at least a couple hours before making dough

Make Brown Butter
1. Melt butter in a tall saucepan over medium heat. Swirl butter occasionally to promote even melting and browning.

2. Cook until butter is a light caramel color and bottom of pan is covered in dark brown flecks. Butter will have a toasty smell. (Butter will first bubble up and sizzle, then settle down with the solids floating on the surface. Keep cooking until nice and toasty, without burning the solids.)

3. Pour butter into a wide, shallow dish, scraping the flecks on the bottom of the pan into the butter, and freeze until solid. This can be done a day or more ahead of time.

preheat oven to 350 F. line a baking sheet with parchment paper or rub with butter

Make Scones
1. Combine flours, oats, sugars, baking powder, and salt in a large bowl. Cut the chilled brown butter into pea-sized pieces, then add to dry mix. Using your fingers, pinch butter into dry mix until it resembles a coarse meal. (This can all be combined in a food processor as alternative method)

2. In a small bowl, whisk together heavy cream, egg, and vanilla extract until well combined. Add wet mix into dry mix and stir until just incorporated.

3. Put dough ball on a well floured surface and pat into a 7″ wide by 1″ thick disk. Cut into 8 wedges.

4. Place wedges on baking sheet, spacing a few inches apart. Brush with a couple light coats of heavy cream, then sprinkle sugar over wedges. Bake for until the edges of the scones have browned nicely, about 28-34 minutes. The scones are better slightly over-baked than under-baked.

Number of Servings: 8

Recipe submitted by SparkPeople user MBFULLERTON.