Tag: brunch scones

Brown Butter Chocolate Chip Scones

Posted on by Mari Vasseur
Brown Butter Chocolate Chip Scones

Brown Butter Chocolate Chip Scones are the perfect spring transition bake. They’re cozy enough for rainy days with a cup of hot coffee or tea, but light enough to serve at a spring brunch. The brown butter gives them a fragrant, nuttiness which makes them so much more delicious than most other chocolate chip scones. I used extra large chocolate chips, but feel free to use your favorite chips.

Brown Butter Chocolate Chip Scones

Tender scones made with brown butter, studded with chocolate chips and topped with crunchy coarse sugar.
Print Recipe
Course Breakfast, Brunch
Servings 8 scones

Ingredients
  

  • ½ cup (113g) unsalted butter, cubed
  • 2 cups (255g) all purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • ¼ cup (50g) packed brown sugar
  • ½ cup (118ml) cold heavy cream plus extra for the tops
  • ¼ cup (57g) cold sour cream
  • 1 large egg yolk
  • 1 teaspoon vanilla bean paste or pure vanilla extract
  • ¾ cup semisweet or dark chocolate chips I used Ghirardelli grand chips
  • Demerara or turbinado coarse sugar for sprinkling

Instructions
 

  • In a small light colored saucepan over medium heat, melt the butter and cook it until it's deep golden and fragrant. When brown specks begin to appear, remove it from the heat and immediately transfer it to a small bowl. Cover and refrigerate the brown butter until firm, about 2-3 hours or overnight. When the butter has firmed up, cut it into cubes.
  • Preheat the oven to 375ºF (190ºC). Line a large baking sheet* with parchment paper.
  • In a large bowl, whisk together the flour, baking powder and salt. Whisk in the brown sugar.
  • Work the brown butter into the flour mixture with your fingertips or with a pastry blender until pea size pieces are formed.
  • In a small bowl, whisk together the heavy cream, sour cream, egg yolk and vanilla. Pure this mixture into the flour mixture. Stir just until a shaggy dough forms. Fold in the chocolate chips.
  • Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Do not overwork the dough. Form the dough into a 7-inch wide, 1-inch thick round. Cut it into 8 wedges.
  • Place the scones onto the prepared baking sheet. Brush the tops of the scones with heavy cream and sprinkle with coarse sugar. Bake until the scones are golden brown, about 15-18 minutes. Serve warm.

Notes

*To find the baking sheet I used, click here.  
Keyword chocolate chip, scones

Lemon Scones

Posted on by Mari Vasseur
Lemon Scones

Yellow is the color of happiness and sunshine. These adorable Lemon Scones will bring you a burst of lemony brightness even on the grayest day. The pretty, vibrant yellow sparkling sugar adds a pleasant crunch to the tops. It’s a nice contrast to the soft, tender interior of the scones. These little gems would shine on any breakfast or brunch table. I served them with blueberry jam and green tea, which was so delightful, I’m still smiling.

 

Lemon Scones

by Mari Vasseur
Print Recipe
Course Breakfast, Brunch
Servings 12 scones

Ingredients
  

Lemon Scones

  • 1 ¾ cups (223g) all purpose flour, sifted
  • 1 tablespoon baking powder
  • ½ teaspoon fine sea salt
  • ¼ cup (50g) sugar
  • 7 tablespoons (99g) cold, unsalted butter, cubed
  • Zest of 2 medium lemons
  • â…” cup (156ml) cold heavy cream plus more for tops
  • 2 tablespoons (30ml) lemon juice
  • Yellow sparkling sugar*

Icing

  • â…“ cup (40g) powdered sugar, sifted
  • 1 teaspoon heavy cream
  • 1-2 teaspoons lemon juice

Instructions
 

Lemon Scones

  • Preheat the oven to 375ºF (190ºC). Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, baking powder, salt and sugar until well blended
  • Work the butter and lemon zest into the flour mixture with your fingertips or with a pastry blender until pea size chunks form.
  • Stir in the heavy cream and lemon juice until a shaggy dough is formed. If your dough seems too dry, you can add 1-2 more teaspoons of heavy cream.
  • Turn the dough out onto a lightly floured surface. Fold the dough over onto itself a couple of times. Do not overwork the dough.
  • Pat or roll the dough into an 8-inch round, about 3/4-inch thick. Cut out rounds using a 2" or 2 1/4" inch round cutter.**
  • Place the scones about 2 inches apart onto the prepared baking sheet. Brush the scones with heavy cream. Sprinkle generously with sparkling sugar.
  • Bake until the edges are golden brown, about 16-19 minutes.
  • Cool completely on a wire rack. Decorate with icing.

Icing

  • In a small bowl, whisk together the powdered sugar, heavy cream and enough lemon juice to form a stiff icing.
  • Transfer the icing to a piping bag or a plastic zip bag. Snip off the tip of the bag. Pipe lines in a spoke pattern onto the scones.

Notes

*To find the sparkling sugar I used, click here.
**To find the cutter I used, click here.
Keyword lemon, scones