Breakfast

Brown Butter and Oat Scone Recipe is for Breakfast.

Brown Butter and Oat Scone Recipe takes several minutes to prepare.

Brown Butter and Oat Scone Recipe takes several minutes to cook.

Brown Butter and Oat Scone Recipe makes 8 servings.

The ingredients for Brown Butter and Oat Scone Recipe are:

4 oz (115g) unsalted Butter

1/2 c (85g) Teff Flour
1 c (150g) All-Purpose Flour
1 c (100g) whole Rolled Oats
1/4 c (50g) Brown Sugar
1/4 c (60g) Sugar
2 t (10g) Baking Powder
1 1/4 t (6 g) Sea Salt or Kosher Salt

1/2 c (60ml) Heavy Cream
1 Egg
1 t (5ml) pure Vanilla Extract

Here is how you make Brown Butter and Oat Scone Recipe:

at least a couple hours before making doughMake Brown Butter1. Melt butter in a tall saucepan over medium heat. Swirl butter occasionally to promote even melting and browning.2. Cook until butter is a light caramel color and bottom of pan is covered in dark brown flecks. Butter will have a toasty smell. (Butter will first bubble up and sizzle, then settle down with the solids floating on the surface. Keep cooking until nice and toasty, without burning the solids.)3. Pour butter into a wide, shallow dish, scraping the flecks on the bottom of the pan into the butter, and freeze until solid. This can be done a day or more ahead of time.preheat oven to 350? F. line a baking sheet with parchment paper or rub with butterMake Scones1. Combine flours, oats, sugars, baking powder, and salt in a large bowl. Cut the chilled brown butter into pea-sized pieces, then add to dry mix. Using your fingers, pinch butter into dry mix until it resembles a coarse meal. (This can all be combined in a food processor as alternative method)2. In a small bowl, whisk together heavy cream, egg, and vanilla extract until well combined. Add wet mix into dry mix and stir until just incorporated.3. Put dough ball on a well floured surface and pat into a 7″ wide by 1″ thick disk. Cut into 8 wedges.4. Place wedges on baking sheet, spacing a few inches apart. Brush with a couple light coats of heavy cream, then sprinkle sugar over wedges. Bake for until the edges of the scones have browned nicely, about 28-34 minutes. The scones are better slightly over-baked than under-baked.Number of Servings: 8Recipe submitted by SparkPeople user MBFULLERTON.

The nutritional information for Brown Butter and Oat Scone Recipe is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 339.7

• Total Fat: 18.8 g
• Cholesterol: 75.3 mg
• Sodium: 446.8 mg
• Total Carbs: 47.0 g
• Dietary Fiber: 3.5 g
• Protein: 5.1 g