Aug 07
Browned Butter Peach Scones
As you already know I’ve recently become quite fond of scones.
Raspberry dark chocolate whole grain scones or blueberry lemon scones anyone?
The scone recipe I am about to share with you is once again a whole grain scone and it is absolutely perfect for breakfast, as a snack or dessert!
These moist yet crumbly scones are made with whole grain flour, natural, unrefined sugar and they have a beautiful deep buttery flavour that is perked up by the sweet yet tangy flavour of peaches.
And so, my love affair with scones continues.
Join me won’t you?
| Browned Butter Peach Scones |
Recipe type: Breakfast, Dessert, Snack
Author:
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 8
Inspired by Laura at Tutti Dolci
Ingredients
- 5 tablespoons unsalted butter
- 2 cups kamut flour
- 1/3 cup coconut sweetener
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup peeled and diced peaches
- 2/3 cup soy milk (or any milk)
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- In a frying pan on medium/high heat, melt butter, stirring until it turns a deep brown colour.
- Pour browned butter into a small bowl and refrigerate overnight or put into the freezer until hardened (about an hour).
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a medium mixing bowl combine kamut flour, coconut sweetener, baking powder, baking soda, and cinnamon.
- Cut chilled brown butter into 1/2 inch pieces and add it to the flour mixture.
- Using your fingers or a pastry blender work the butter into the flour until the mixture resembles coarse meal.
- Whisk together soy milk, egg, and vanilla extract in a small bowl.
- Add milk mixture to flour mixture and mix until combined.
- Add diced peaches to scone mixture and mix until combined.
- Turn the dough out onto a floured surface and gently form in to a medium sized circle that is about 1-inch thick.
- Using a pizza cutter slice the dough into 8 wedges and transfer the scones to the prepared baking sheet.
- Bake for about 15 minutes or until lightly golden around the edges.
- ENJOY!
First Step:
In a frying pan on medium/high heat, melt butter, stirring until it turns a deep brown colour.
Second Step:
Pour browned butter into a small bowl and refrigerate overnight or put into the freezer until hardened (about an hour).
Third Step:
Preheat oven to 425°F and line a baking sheet with parchment paper.
Fourth Step:
In a medium mixing bowl combine kamut flour, coconut sweetener, baking powder, baking soda, and cinnamon.
Fifth Step:
Cut chilled brown butter into 1/2 inch pieces and add it to the flour mixture.
Sixth Step:
Using your fingers or a pastry blender work the butter into the flour until the mixture resembles coarse meal.
Seventh Step:
Whisk together soy milk, egg, and vanilla extract in a small bowl.
Eighth Step:
Add milk mixture to flour mixture and mix until combined.
Ninth Step:
Add diced peaches to scone mixture and mix until combined.
Tenth Step:
Turn the dough out onto a floured surface and gently form in to a medium sized circle that is about 1-inch thick.
Eleventh Step:
Using a pizza cutter slice the dough into 8 wedges and transfer the scones to the prepared baking sheet.
Twelfth Step:
Bake for about 15 minutes or until lightly golden around the edges.
ENJOY!
2 responses so far It's MY Time to Shine
Say what the, what the!?!?!
I image you saying that in the cutest southern accent ever!!!