Posted on by Lia Fireheart

Brown Butter Rye Scones

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Brown Butter Rye Scones

Ingredients

  • Scones

  • 8 tablespoons (113g) unsalted butter, cold, divided

  • 1/2 cup (64g) King Arthur Six-Grain Blend

  • 1/2 cup (57g) King Arthur Whole Wheat Flour

  • 1 cup (106g) King Arthur Pumpernickel Flour or King Arthur Organic Medium Rye Flour*

  • 1 tablespoon baking powder

  • 3 tablespoons (35g) granulated sugar

  • 1/2 teaspoon table salt

  • 2 large eggs

  • 1/3 cup (74g) milk

  • Glaze

  • 2 tablespoons (28g) unsalted butter, browned

  • 3/4 cup (85g) confectioners’ sugar

  • 1/4 teaspoon vanilla-butternut flavor or 1/2 teaspoon King Arthur Pure Vanilla Extract

  • 1 to 2 tablespoons (14g to 28g) milk

Directions

  • To make the brown butter: Melt, then cook 5 tablespoons of the butter in a saucepan over medium heat, swirling occasionally, until golden brown. Pour into a heatproof container, cool slightly, then freeze until solid, about 2 hours.
  • Preheat the oven to 425°F. Line a baking sheet with parchment.
  • Combine the 6-grain blend, flours, baking powder, sugar, and salt until well blended.
  • Work both the chilled brown butter and the additional 3 tablespoons butter into the flour mixture until unevenly crumbly.
  • Combine the eggs and milk, then mix into the flour-butter mixture.
  • Turn the dough out onto a floured surface and pat it into an 8″ disk. Cut into 8 wedges and place on the baking sheet.
  • Bake the scones for 15 to 18 minutes, until golden. Cool slightly before glazing.
  • To make the glaze: Brown the butter as you did for the scones, then combine all the ingredients, adding enough milk to make a spreadable glaze. Glaze scones while still warm, and serve.
  • Store any leftover scones well-wrapped, at room temperature, for several days. Freeze for longer storage.

Notes