These Brown Butter & Pumpkin Seeds Scones are rich, warm, and inviting. Eaten with or without the brown butter glaze, these scones are a delightful way start a perfect autumn day!
milk or cream as needed to reach desired consistency
Instructions
Brown Butter
In a heavy bottomed sauté pan over low heat, melt the butter until it stops popping and splattering and the milk solids have turned a deep brown. About 10 Minutes. Place the brown butter into a heat safe container. Cover and refrigerate for at least 4 hours. Overnight is best.
Preheat
Preheat the oven to 425°F
Brown Butter & Pumpkin Seed Scones
In a bowl, mix together the whole wheat flour, cake flour, sugar, baking powder, salt, and nutmeg.
Remove the brown butter from the refrigerator and turn it out onto a cutting board. Cut it into small pieces and put them into the bowl of dry ingredients. Use a fork or pastry cutter to break the butter into small pieces no larger than a pea. (See Note). Place in the refrigerator and let chill for 15 Minutes.
While the dough chills, place your pumpkin seeds in a dry sauté pan over medium low heat. Stirring occasionally, cook until the pumpkin seeds until they begin to resemble autumn leaves - green, but with some yellow and brown mixed in. About 5 Minutes. Remove from the heat and let cool.
Remove the dough from the fridge and stir in the cooled pumpkin seeds. Make a well in the center of the dough and pour in the cream. Use a rubber spatula to turn the dry ingredients into the cream until everything is combined.
Place the dough on a board or counter that has been dusted with a little flour and shape it into a disc about ¾" - 1" thick. Cut the dough into 8 equal pieces and place them about an inch apart on a sheet pan lined with parchment paper or a silicone mat.
Wash & Bake
Brush the heavy cream over the top (and sides if you can) of each scone then sprinkle the sugar in the raw on top.
Bake for [/timer]20 Minutes or until the scones are lightly browned with no visible raw spots. They should feel a bit spongy to the touch. Remove and let cool.
Brown Butter Glaze & Serve
While your scones bake, melt your 3 Tablespoons of butter over low heat until it has stopped popping and splattering and the milk solids have browned. About 10 Minutes. Pour your brown butter into a heat safe bowl and let cool for 5 Minutes.
Stir the vanilla extract, salt, and powdered sugar into the brown butter until smooth. Use milk or cream (a teaspoon at a time) to thin out your glaze to your desired consistency.
Drizzle each scone with your desired amount of glaze and serve.
Notes
To spoon and level your flour, use a spoon to drop your flour into your measuring cup. Be careful not to shake your measuring cup or the flour may compact. Once your measuring cup is filled to slightly overfull, use the back of a butter knife to level off the flour.Due to the lack of water in the brown butter, you may find it is not as easy to smash it with your fingers when cutting the butter into the flour. I use a fork and the side of the bowl to smash my initially, then find I can use my fingers after that.