Brown Butter Maple Scones Recipe

Ingredients

• 1/2 cup butter
• 2 1/2 cups all purpose flour
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1 tsp salt
• 1/2 cup maple syrup
• 1/2 cup buttermilk
• 1 large egg (lightly beaten)
• 1 tsp maple extract
• coarse sugar (for sprinkling)
• 1/2 cup powdered sugar
• 1/2 tsp maple extract
• 2 tsp milk

Steps

1. 1

   In a light-colored skillet over medium heat, cook butter until golden brown, stirring often. The butter solids will drop to the bottom of the skillet and turn dark brown. Remove from heat and pour through a fine sieve into heat-resistant bowl. Discard solids remaining in sieve. Chill brown butter until solid.

2. 2

   Heat oven to 400 F. Cover baking sheet with parchment and dust lightly with flour.

3. 3

   In a medium bowl, sift together the flour, baking powder, baking soda, and salt.

4. 4

   Using a pastry blender or fingertips, blend cold brown butter into the flour mixture until no lumps larger than a small pea remain.

5. 5

   In a small bowl, whisk together syrup, buttermilk, egg, and maple extract. Add to dry ingredients and stir just until blended. You should be able to see a few wisps of flour. Don’t overmix!

6. 6

   Drop the dough onto a prepared baking sheet. With floured (or dampened) hands, press gently, shaping the dough into a 3/4-inch thick disk. Sprinkle lightly with coarse sugar.

7. 7

   Use a sharp knife to cut the scone dough into 8 equal wedges. The dough will be sticky – rinse the knife between cuts. Be sure to press the knife straight down and lift it straight up.

8. 8

   Bake for approximately 18 minutes, until scones are light golden brown. Cool on a wire rack for 10 minutes. Carefully separate the scones.

9. 9

   Whisk together icing ingredients until smooth and drizzle over lukewarm scones.