Happy Friday! I have a special treat for you today – I’m guest posting over at A Culinary Journey with Chef Dennis. If you are new to his blog, I know you’ll find something sweet or savory to enjoy, whether it be his cherry almond cake or pan seared scallops with pesto. His engaging anecdotes always draw me in, and he’s incredibly supportive of the food blogging community.
For my guest post, I’m continuing this week’s peach theme and sharing brown butter-peach scones. I think you’ll find them impossible to resist!
Please visit Chef Dennis to see my brown butter-peach scones and let him know I sent you his way – don’t be surprised if his blog quickly becomes one of your favorites!
Brown Butter-Peach Scones
5 Tbsp unsalted butter
2 cups flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1 cup peeled and diced peaches
2/3 cup low-fat buttermilk
1 large egg
1/2 tsp vanilla extract
1 Tbsp turbinado sugar
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. 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).
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. 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.
Place peaches between layers of paper towels and press gently to remove moisture; add to flour mixture, folding in gently. Whisk together buttermilk, egg, and vanilla extract in a small bowl; add to flour mixture and fold in just until moist.
Use a floured bench scraper to scrape dough out onto prepared baking sheet; generously flour hands and pat dough into an 8-inch circle. Score into 12 wedges with floured bench scraper; sprinkle dough with turbinado sugar. Bake 20 minutes or until golden. Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges. Store leftovers in an airtight container up to 1 day and warm before serving.
Yield – 12 scones (serving size: 1 scone)
Calories – 160
Carbs – 25