Light and Flakey Brown Butter Pecan Scones with Vanilla Drizzle
These brown butter pecan scones are light and crispy and are filled with amazing melt-in-your-mouth flavor.
Servings: 8 Scones
Calories: 582kcal
Equipment
- food processor or pastry blender
- mixing bowl
Ingredients
Scones
- 10 tablespoons unsalted butter
- 3 cups all-purpose flour
- ½ cup brown sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup finely chopped pecans
- 1 cup heavy whipping cream
- 1 large egg
- 1 teaspoon vanilla extract
Icing
- 1 cup powdered sugar
- 3 tablespoons heavy cream
- ½ teaspoon vanilla extract
- pinch of kosher salt
Instructions
Scones
- Slice the 10 tablespoons unsalted butter into pieces and melt it in a light-colored skillet over medium heat whisking constantly. Once melted, the butter will begin to foam. Continue whisking for about 5-7 minutes, the butter will become a deep amber color. Remove the browned butter from the heat, and pour it into a bowl. Cover and refrigerate until firm. This should take about four hours. I often brown the butter the night before and refrigerate it overnight.
- Add the 3 cups all-purpose flour, ½ cup brown sugar, 1 tablespoon baking powder, 2 teaspoons cinnamon, 1 teaspoon kosher salt, and ½ teaspoon baking soda to the bowl of your food processor.
- Cut the chilled browned butter into 4 pieces and added it to the food processor. Pulse a few times to chop and incorporate the butter into the dry ingredients. Continue processing until the butter pieces are the size of peas. Stir in the ½ cup finely chopped pecans.
- In a large bowl whisk together the 1 cup heavy whipping cream, 1 large egg, and 1 teaspoon vanilla extract.
- Pour the dry ingredients into the wet ingredients and fold them together being careful to not over mix.
- Pour the dough onto a lightly floured counter. Knead the dough a few times until it begins to come together and smoothes out a bit. Flatten the dough and fold it into thirds like you would a letter. Give the dough a quarter turn and repeat this flattening and folding process two more times.
- Pat into a disc approximately 1 inch thick and cut into eight wedges using a sharp knife.
- Transfer the scones to a parchment paper-lined baking sheet. To prevent the scones from spreading chill in the refrigerator for 30 minutes.
- Preheat the oven to 425 degrees F.
- Brush the scones with heavy cream.
- Bake for 14-16 minutes until golden brown.
Icing
- Whisk 1 cup powdered sugar, 3 tablespoons heavy cream, ½ teaspoon vanilla extract, and pinch of kosher salt together in a small bowl. If necessary thin the icing with additional heavy cream until it is a smooth pouring consistency.
- Once the scones have cooled, drizzle with icing and top with additional chopped pecans before serving.
Notes
Tips
- To quickly chill the browned butter. Place the butter in the freezer for 30 to 60 minutes until solid.
- A food processor makes blending the butter into the dry ingredients a million times easier. And allows you to work with colder butter without hurting your hands.
- If you don’t have a food processor, use a box grater to create small strips of butter that will be easier to cut into the flour with a pastry blender.
- If you don’t have heavy cream, you can substitute milk or half and half.
- Don’t overwork the dough. Overworking the dough creates gluten which will result in chewy rather than flaky scones.
- Don’t use a rolling pin. Pat the dough out with your hands to avoid overworking the dough.
- When cutting the scones, push straight down with the knife to avoid sealing the edges together which will prevent them from rising,
- To help scones keep their shape, chill them in the refrigerator for at least 30 minutes before baking.
- Bake scones on parchment paper or a silicone mat to avoid overcooked bottoms.
- Baking times will vary depending upon your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
- If the bottoms of the scones are browning too quickly slide a second baking sheet directly under.
Nutrition
Serving: 1 | Calories: 582kcal | Carbohydrates: 67g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 543mg | Potassium: 143mg | Fiber: 2g | Sugar: 30g | Vitamin A: 992IU | Vitamin C: 0.3mg | Calcium: 147mg | Iron: 3mg