Spiced Brown Butter Nectarine Scones

Spiced Brown Butter Nectarine Scones

Spiced Brown Butter Nectarine Scones

Spiced Brown Butter Nectarine Scones

Spiced Brown Butter Nectarine Scones
Makes 6-8 scones
½ cup (1 stick) unsalted butter
2 cups all-purpose flour, plus more for surface
1/3 cup granulated sugar, plus more for sprinkling
1 ½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp cloves
¾ cup sour cream
1 tsp pure vanilla extract
2 not overly ripe nectarines, peeled and diced
1 egg
splash of whole milk

Prepare ahead: Place the stick of butter in a pan on medium-high heat. Melt the butter entirely until it turns a brown-ish color. Pour the brown butter into a container (remember to scrape the flavorful brown bits from the pan!) and chill in the refrigerator overnight.

To Bake: Preheat oven to 375. Combine flour, sugar, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves. Dice the chilled brown butter into small cubes and add to dry ingredients. Mix with hands, squeezing the dough as you work with it to incorporate the butter and produce a moist, crumbly mixture. In a separate bowl, stir together sour cream and vanilla until completely combined. Add sour cream mixture to dry ingredients, stirring and folding to combine. Fold in nectarines. Dough will likely still be crumbly at this point, and that’s okay. Transfer dough to a flat, floured surface. Sprinkle more flour on top of dough and knead and fold about 3-4 four times, until dough is moist and combined. Mould dough into a round, about 1 inch thick. Cut circle into 6-8 wedges. Transfer wedges to baking sheet, about 2 inches apart from one another. Whisk egg and milk together in a separate bowl, then gently brush each scone with egg wash before sprinkling each with additional granulated sugar. Bake for 25-30 minutes, or until golden brown. Let cool on baking sheet for 5 minutes, then transfer to cooling rack. Scones are best served the day they were baked.


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  1. Lauren

    Have tasted these straight from the chef, and let’s just say: I had two when I got in my car…and just a half of one by the time I got home. Delicious.


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