Description
These Brown Butter Chocolate Chip Scones combine the nutty depth of browned butter with rich semisweet chocolate chips in a tender, flaky pastry. Enhanced by whole wheat pastry flour for a slight nuttiness and topped with an optional sweet glaze, this quick and easy recipe yields perfectly golden, buttery scones ideal for breakfast or an afternoon treat.
Ingredients
Scones
- 1 cup (120 g) unbleached all-purpose flour
- 1 cup (120 g) whole wheat pastry flour
- 2 tablespoons (24 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 5 tablespoons (75 g) cold brown butter, cut into cubes
- ½ cup (80 g) semisweet chocolate chips
- 1 cup (240 mL) cold heavy cream (plus more for brushing)
- 1 teaspoon demerara or turbinado sugar (for sprinkling)
Glaze (Optional)
- ¾ cup powdered sugar
- 1 tablespoon + 2 teaspoons whole milk
- 1 tablespoon brown butter (melted)
- ⅕ teaspoon vanilla extract
- small pinch of kosher salt
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and position a rack in the center. Line a sheet pan with parchment paper or a silicone baking mat and set it aside for baking.
- Mix Dry Ingredients and Cut in Brown Butter: In a large mixing bowl, whisk together the all-purpose flour, whole wheat pastry flour, granulated sugar, baking powder, and salt. Use a pastry blender to cut the cold brown butter cubes into the dry ingredients until the butter pieces are pea-sized. Stir in the semisweet chocolate chips. Place the bowl in the freezer for 5 to 10 minutes to chill.
- Add Heavy Cream and Form Dough: Remove the bowl from the freezer and make a well in the center of the flour mixture. Pour in the cold heavy cream and use a fork to gently stir until the dough just comes together without over-mixing.
- Shape and Cut the Dough: Transfer the dough onto a lightly floured countertop. Knead briefly for 5 to 10 seconds, then pat into a 7-inch diameter disc about ¾ inch thick. Cut the disc into six equal wedges using a sharp knife. Place the wedges on the prepared baking sheet.
- Brush and Sprinkle: Lightly brush the tops of the scones with additional heavy cream using a pastry brush. Sprinkle the tops evenly with demerara or turbinado sugar to add texture and sweetness.
- Bake the Scones: Bake in the preheated oven for 12 to 16 minutes, or until the scones are golden brown on top. Remove from the oven and cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack to cool completely.
- Prepare and Apply Glaze (Optional): In a medium bowl, whisk together powdered sugar, whole milk, melted brown butter, vanilla extract, and a pinch of kosher salt until smooth. Spoon or drizzle the glaze over the cooled scones and allow it to set before serving.
Notes
- To make brown butter: Melt unsalted butter over medium heat until it turns golden brown and smells nutty; then cool completely before using.
- Using cold brown butter helps create a flaky texture in your scones.
- Do not overwork the dough to avoid tough scones.
- The glaze is optional but adds a lovely creamy sweetness.
- Store scones in an airtight container at room temperature for up to 2 days or freeze for longer storage.