These Brown Butter Apple Scones are buttery, flakey, sweet and fruity scones bursting with fresh apples and butterscotch chips finished with a caramel drizzle. The perfect recipe for late summer and fall.
RECIPE RUNDOWN:
Taste: Sweet and nutty brown butter deliciousness with the perfect crunch of apples and burst of butterscotch flavor.
Texture: Moist with a structured crumb on the inside and a slight crisp on the outside.
Level: Medium
Pros: Delicious. Perfect for a crisp fall morning and a cup of coffee, tea, or chai.
Cons: A little finnicky to make with the butter. However, if the temperature is cooler in your house, there won’t be a problem!
IF YOU LIKE THIS, TRY:
grocery list:
- all purpose flour
- baking powder
- granulated sugar
- salt
- butter
- milk
- heavy cream
- egg
- vanilla extract
- apples
- butterscotch chips
- turbinado or cane sugar
equipment list:
click here to purchase the equipment listed below
- mixing bowls
- pastry cutter (optional)
- pastry brush
FAQS:
How do I store these scones?
The scones can be stored in an airtight container or ziploc bag for up to 2 days. Read below for tips on freezing extras.
Freezing instructions/how to reheat
If you only want a couple scones but don’t want to go through the hassle of halving the recipe, follow these instructions:
Follow the recipe up until step #5. Cut the wedges but set aside however many you want to freeze, wrap them in saran wrap, put them in a freezer-safe ziploc bag, then place them in the freezer. They can be in the freezer for up to 4 weeks. With the remaining scones, follow the rest of the recipe!
When you’re ready to bake the scones that have been frozen, don’t let them thaw out because for a tender, risen scone you want the butter to be as solid as possible.
- Preheat the oven to 425 F but reduce the heat to 400 F right before you put them in… like right before you lift up the pan to put them in. Place them on a baking sheet lined with parchment paper. Brush them with heavy cream and sprinkle turbinado sugar on top
- Bake for 18-20 minutes, check for doneness (ensure it is cooked throughout, not raw or doughy on the inside) If it needs a couple minutes, set a timer for 2-5 minutes and standby until done.
Can this recipe be gluten-free/vegan or can any of the ingredients be substituted for other dietary restrictions?
Unfortunately, it is not my specialty. However, there are many bloggers who specialize in gluten-free, vegan, nut-free, dairy-free, etc. desserts and I recommend giving them a try!
Brown Butter Apple Scones
Ingredients
- 2 1/2 cup 375g all purpose flour
- 2 tsp baking powder
- 1/3 cup 75g granulated sugar
- 1 tsp salt
- 1/4 cup butter cold
- ¼ cup butter browned and solidified
- 2/3 cup milk
- 2 tbsp heavy cream for brushing
- 1 large egg
- 1 tsp vanilla extract
- 1 cup cubed apples peeled, cored, and cut in to small-medium cubes
- 1/2 cup butterscotch chips
- 2 tbsp turbinado or cane sugar
Instructions
- In a medium/large mixing bowl, whisk together the flour, sugar, baking powder and salt.
- Cut butter into small pieces and place into a light colored sauce pan if you have one, so that it's easier to see the color of the butter. Melt the butter over medium heat stirring occasionally. you want the milk solids to separate and burn. The melted butter will start to foam continue stirring it should take about 5 to 8 minutes once butter is a golden amber color, pour into heat proof bowl and transfer to the refrigerator until solid.
- Incorporate the cold butter and solidified brown butter with a pastry cutter, fork, or food processor until it resembles sand.
- In a small bowl, whisk together the milk, egg, and vanilla. Pour this mixture over the flour/butter mixture. Gently stir with a rubber spatula or wooden spoon until just combined. Fold in butterscotch chips and apples.
- Move the dough onto a lightly floured surface. And with floured hands, gently knead the dough into a ball - make sure you’re moving fast because the butter has to stay cold, if at any time the dough starts to become melted, place in the fridge until chilled again. It should be rough and shaggy. Form dough into an approximate 6″ circle and cut into 8 wedges.
- Place wedges onto a baking sheet lined with parchment paper about 1 ½-2” apart from each other. Chill in the refrigerator until oven is preheated to 400 F.
- Brush the tops of the scones with heavy cream and sprinkle with turbinado or raw cane sugar and bake for about 20 minutes or until golden brown
