BROWN BUTTER PEACH SCONES WITH TUTTI DOLCI – ALL SWEETS

INGREDIENTS
BROWN BUTTER-PEACH SCONES
  • 5 Tbsp unsalted butter 75 gm
  • 2 cups flour 240 gm
  • 1/3 cup sugar 65 gm
  • 2 tsp baking powder 10 gm
  • 1/2 tsp baking soda 3 gm
  • 1/4 tsp salt 1.5 gm
  • 1/4 tsp cinnamon 1.5 gm
  • 1 cup peeled and diced peaches 240 gm
  • 2/3 cup low-fat buttermilk 160 ml
  • 1 large egg
  • 1/2 tsp vanilla extract 3 ml
TOPPING
  • 1 Tbsp turbinado sugar 15 gm
INSTRUCTIONS
  1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes.
  2. Pour browned butter into a glass measuring cup and chill in the freezer until solid and chilled, about 1 1/2 hours (Alternatively, brown butter up to a day ahead and let solidify in the refrigerator).
  3. Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
  4. Dice chilled brown butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
  5. Place peaches between layers of paper towels and press gently to remove moisture; add to flour mixture, folding in gently.
  6. Whisk together buttermilk, egg, and vanilla extract in a small bowl; add to flour mixture and fold in just until moist.
  7. Use a floured bench scraper to scrape dough out onto prepared baking sheet; generously flour hands and pat dough into an 8-inch circle.
  8. Score into 12 wedges with floured bench scraper; sprinkle dough with turbinado sugar.
  9. Bake 20 minutes or until golden.
  10. Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges.
  11. Store leftovers in an airtight container up to 1 day and warm before serving
RECIPE NOTES

Calories 160 Carbs 25