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Brown Butter Peach Scones Recipe

Brown Butter Peach Scones Recipe
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★★★★★

5.3 from 6 reviews

These Brown Butter Peach Scones are a decadent twist on traditional scones, featuring rich browned butter and juicy diced peaches folded into a tender, flaky dough. Finished with a luscious brown butter glaze, they make a perfect breakfast treat or afternoon snack.

Ingredients

Scale

Brown Butter

  • 2 1/2 sticks (10 ounces) butter
  • 8 ounces brown butter, diced and very cold (reserved from above)
  • 2 tablespoons brown butter solids (reserved from above for glaze)

Wet Ingredients

  • 3/4 cup heavy cream
  • 1 egg
  • 1 tablespoon vanilla bean paste or vanilla extract (plus 1/2 teaspoon for glaze)

Dry Ingredients

  • 3 cups all-purpose flour, plus more for dusting
  • 1/3 cup light brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon kosher salt

Fruit

  • 1 1/2 cups ripe, yellow peaches, peeled and diced (about 2–3 peaches)

Glaze

  • 2 cups powdered sugar, sifted
  • 2 tablespoons brown butter solids
  • 1/2 teaspoon vanilla bean paste or extract
  • 2–4 tablespoons milk, half and half, or water (to desired consistency)

Instructions

  1. Make Brown Butter: Melt the butter in a skillet over medium heat. Increase heat to medium-high and stir often, watching until the butter foams, sizzles, and then the sizzling mostly stops. The pan will quiet, and golden bits will appear. Remove from heat, stir, and reserve 8 ounces to chill completely for dough. Leave the rest at room temperature for glaze.
  2. Mix Wet Ingredients: In a small bowl or measuring cup, combine heavy cream, egg, and vanilla bean paste or extract. Mix thoroughly and set aside.
  3. Combine Dry Ingredients: In a large bowl, whisk together flour, light brown sugar, baking powder, and kosher salt.
  4. Add Brown Butter to Dry: Chop the chilled brown butter into small pieces and add to the dry mix. Use fingers, a pastry cutter, or fork to work it in until you have a crumbly mixture with pea-sized butter bits.
  5. Add Wet to Dry: Stir wet ingredients gently into the flour and butter mixture with a fork until a moist, slightly sticky dough forms. Make sure to mix thoroughly to the bottom.
  6. Fold in Peaches: Gently stir in the diced peaches until evenly incorporated.
  7. Form Dough: Turn dough onto a floured surface and gently press into a loose rectangle.
  8. Layer Dough: Divide rectangle into two equal pieces, stack one on top of the other, and press back into a rectangle. Use flour to prevent sticking. Repeat once more to create flaky layers.
  9. Shape Scones: Press dough to 1-inch thickness. For round scones, use a 2-inch biscuit cutter to cut out approximately 15 scones, reshaping scraps as needed. For triangular scones, cut into 12 squares then each square diagonally into two triangles.
  10. Chill Scones: Place cut scones on a parchment-lined baking sheet with space between. Freeze for 30 minutes while preheating oven to 375°F (190°C).
  11. Bake: Bake scones on center rack for 25 minutes. After 15 minutes, tent with foil if tops are browning too fast to allow even baking.
  12. Cool: Remove from oven and cool at room temperature while preparing glaze.
  13. Prepare Glaze: Sift powdered sugar into a bowl. Add 2 tablespoons of reserved brown butter solids, vanilla, and 2 tablespoons of milk, half and half, or water. Stir to combine, adding more liquid if needed for a thick, pourable glaze.
  14. Glaze Scones: Drizzle glaze liberally over cooled scones and let set before serving.

Notes

  • Use ripe yellow peaches peeled and diced for best texture; if peaches are too watery, pat dry before adding.
  • Freezing the dough before baking helps retain shape and creates flaky layers.
  • You can substitute vanilla bean paste with pure vanilla extract.
  • For best results, use cold brown butter pieces incorporated into the dough to create a tender, flaky crumb.
  • The glaze can be adjusted with more or less liquid depending on desired thickness.
  • Store scones in an airtight container at room temperature for up to 2 days, or freeze for longer storage.

Nutrition

Keywords: brown butter scones, peach scones, breakfast scones, flaky scones, summer dessert

Find it online: https://victoriablair.com/brown-butter-peach-scones-recipe/