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Browned Butter Scones with Faux Clotted Cream

Oxmoor House
Hands-on time 30 mins
Total time 2 hrs, 20 mins
Yield 28 scones
Browned butter adds depth of flavor to these pure vanilla scones.


  • 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
  • Faux Clotted Cream
  • Preserves

How to Make It

  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.

2012 Christmas with Southern Living