Browned Butter Scones with Faux Clotted Cream

Oxmoor House
Browned Butter Scones with Faux Clotted CreamRecipe
Oxmoor House
Browned butter adds depth of flavor to these pure vanilla scones.
28 scones


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3/4 cup unsalted butter
3 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whipping cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
Parchment paper
2 tablespoons whipping cream
1 tablespoon sugar


Hands-on: 30 Minutes
Total: 2 Hours, 20 Minutes

1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove from heat immediately. Pour butter into a small bowl. Cover and freeze until firm (about 1 1/2 hours).

2. Preheat oven to 425°. Stir together flour, 2/3 cup sugar, baking powder, and salt. Cut in frozen browned butter with a pastry blender until mixture is crumbly. Combine 1 cup whipping cream, extracts, and egg, whisking until blended. Add to flour mixture, stirring with a fork until a shaggy dough forms.

3. Scoop dough by 2 heaping Tbsp. onto parchment paper-lined baking sheets. Brush with 2 Tbsp. whipping cream. Sprinkle with 1 Tbsp. sugar.

4. Bake at 425° for 12 to 14 minutes or until browned. Cool on wire racks. Serve with Faux Clotted Cream and preserves.

Created date

July 2013