What could be better for breakfast than these delicious Browned Butter Peach Scones, loaded with fresh peaches and warm from your oven.
How to make Brown Butter Peach Scones
Hi everyone, I’m Laura from Tutti Dolci – All Sweets! As the name suggests, I’m passionate about desserts and all things baking. My unofficial motto is “Life is short. Eat dessert first!”
When Chef Dennis asked if he could talk me into guest posting, I didn’t have to think twice! Like many of you, I appreciate his support of the food blogging community and his approachable, delicious recipes. His posts teach me something new, make me laugh, or encourage me to head to the kitchen.
As I considered what recipe to share with you, I remembered a recent pastry from our host: scones with blueberries and cream. When I’m craving a treat for breakfast, I always pick a scone, so today I’m sharing brown butter-peach scones.
Peaches are one of my favorite summer fruits, and now that the season is upon us, I’m guilty of buying pounds at a time. A new favorite way to enjoy them is baked into scones. I love the nutty character that brown butter adds to baked goods, and it certainly didn’t let me down this time either!
Moist and light with a crisp golden topping, these scones make a scrumptious breakfast or afternoon snack. I enjoy them just as they are, however, I’d never pass up a side of honey-butter or Mascarpone!
Chef Dennis, thanks so much for including me in your guest post series!
If you like this scone recipe make sure to check out my recipe for Scones with Blueberries and Cream.
If you’ve tried these Brown Butter Peach Scones recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
Brown Butter Peach Scones
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 the dough out onto a 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