Brown Butter Peach Scones

Back to the peach scones which were put aside last week due to a precious peach memory.

 

No memories attached to this peach recipe since I've never made it before although the choice was easy when it came to baking something else peachy.  Scones and peaches are both high on my list of favourites definitely making this recipe worth trying.

 

I chose this particular recipe because of the extra step of browning the butter before adding it to the rest of the ingredients.  Brown butter in the recipe for Peanut Butter Chocolate Biscotti adds a deeper nutty flavor that can only happen by taking the time to transform butter into something a little more complex. I was interested to find out if this extra step would make a significant difference in this scone recipe.

 

Well I must say… everyone needs a little brown butter in their life! The wonderfully nutty butter flavor comes through in a most delicious way and compliments the peaches perfectly. 

 

The dough in this recipe is very soft and doesn’t require kneading resulting in a very tender, soft crumb.  The Turbinado sugar sprinkled on top of the scones had been mingling with a vanilla bean for a while making the sugar fragrantly vanilla.  The hint of vanilla from the sugar brings all the flavours together making it a truly enjoyable taste experience.

 

What will I do when peach season is over?

 

The Bartletts are coming… time for some great pear recipes!

Brown Butter Peach Scones

5 tablespoons unsalted butter

2 cups all- purpose flour

1/3 cup sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ teaspoon cinnamon

1 cup peeled and diced peaches

2/3 cup buttermilk (see note below)

1 large egg

½ teaspoon vanilla extract

 

Topping

1 tablespoon Turbinado sugar

1. Cook butter in a heavy saucepan over medium heat stirring constantly until it foams, turns clear then turns a deep brown, about 6 minutes.
2. Pour browned butter into a small glass container and chill in freezer until solid, about 1 1/2 hours. (Alternatively, brown the butter a day ahead and let it solidify in the refrigerator.)
3. Preheat oven to 400 degrees F. and line a baking sheet with silicone mat or parchment paper.
4. In a large bowl wisk flour, sugar, baking powder, baking soda salt and cinnamon.
5. Dice chilled butter into half inch pieces, sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
6. Wish together buttermilk, egg and vanilla extract in a small bowl, add to flour mixture and fold in just until moist.
7. Place diced peaches between layers of paper towels and press gently to remove excess moisture then fold gently into mixture.
8. Scrape dough out onto prepared baking sheet and with generously floured hands pat dough into an 8 inch circle.
9. Score into 12 wedges with floured scraper or knife and sprinkle top with turbinado sugar
10. Bake 20 minutes or until golden.
11. Cool 2 minutes on baking sheet then carefully transfer onto wire rack to cool before slicing into wedges.
12. Leftovers may be stored in an airtight container up to one day and warmed up before serving. 

 

Notes, Tips and Suggestions

•No buttermilk on hand?  Add 1 tablespoon white vinegar to the bottom of measuring cup then add enough milk to measure 2/3 cups.
•Although Turbinado sugar adds elements of flavor and texture, it’s not an absolute necessity, add whatever sugar available.
•Dough is very soft and sticky, make sure hands are well floured.
•Most delicious served fresh from the oven but freeze very well. Warm up before serving.