Homemade Brown Butter Chocolate Chip Scones: Your Ultimate Guide to Flaky Perfection
There’s something undeniably magical about the combination of nutty brown butter and a perfectly baked scone. When you add in luscious semi-sweet chocolate chips and crown it all with a simple, aromatic brown butter glaze, you transcend the ordinary. These aren’t just any scones; they are incredibly flaky, wonderfully tender, and bursting with a depth of flavor that will make them an instant favorite in your kitchen.
The Golden Secret: Unlocking the Magic of Brown Butter
Brown butter, also known as beurre noisette, is a true game-changer in the world of baking. It takes humble butter and transforms it into a rich, fragrant ingredient with notes of toasted hazelnuts, caramel, and toffee. This magical transformation happens when you gently cook unsalted butter, allowing the milk solids to toast and turn golden brown. The process not only enhances the flavor profile but also adds an incredible aroma that elevates any baked good it touches. It was only a matter of time before this culinary delight found its way into a classic like scones, creating a truly irresistible treat.
While some might get caught up in seasonal baking trends, these Brown Butter Chocolate Chip Scones are designed for pure, unadulterated enjoyment any day of the year. Forget the fleeting holiday fads; this recipe offers timeless comfort and gourmet flavor that you’ll crave whenever the mood strikes. And trust us, once you try them, you will want to make them often!
Achieving Flaky Perfection: The Art of the Scone
What makes a scone truly exceptional? It’s that delicate balance of a crisp exterior and a light, tender, flaky interior. These brown butter chocolate chip scones achieve exactly that. Each bite delivers a burst of buttery goodness, complemented by the rich, nutty undertones of brown butter and the sweet pockets of melted chocolate. The texture is incredibly light, never dense, offering a delightful crumb that melts in your mouth.
Cream Scones vs. Buttermilk Scones: A Flavorful Choice
In the world of scones, there are generally two main categories: cream scones and buttermilk scones. Buttermilk scones, typically made with a combination of butter and buttermilk, often result in a texture similar to American biscuits – wonderfully flaky and fluffy. Cream scones, on the other hand, utilize butter and heavy cream, producing a slightly richer, more compact scone with an incredibly fine and tender crumb. For this recipe, we opted for the cream scone method because it perfectly complements the luxuriousness of brown butter, contributing to a scone that is deeply flavorful and wonderfully soft.
Despite the description of cream scones being “slightly denser,” these particular scones defy that expectation. To balance the richness of the butter and cream, we’ve incorporated half whole wheat pastry flour. This clever addition doesn’t compromise the light texture in the slightest; in fact, it contributes a subtle, wholesome depth of flavor without giving away its secret. You’d never guess it’s there, but it enhances the overall complexity of the scone beautifully.
A Double Delight: Brown Butter in Every Layer
Making brown butter and chilling it completely before use requires a little extra effort, but the reward is immense. To truly maximize the delicious, nutty, and fragrant qualities of brown butter, we’ve incorporated it in two distinct ways, ensuring its flavor shines through in every aspect of these scones.
Firstly, traditional butter in the scone dough is entirely replaced with chilled, solid brown butter. This infuses the entire scone with that signature deep, caramelized flavor right from its core. Secondly, once the scones have cooled to perfection, they are drizzled with a quick and easy powdered sugar glaze that also features a tablespoon of melted brown butter. This optional step provides an additional layer of nutty sweetness and a beautiful finish.
Whether you choose to add the glaze or not, these scones are phenomenal. If you prefer a sweeter baked good with an intensified brown butter punch, the glaze is a must-try. If you lean towards something a bit lighter, feel free to skip it entirely. Or, for a compromise, make a half batch of glaze and drizzle just a few scones – you truly can’t go wrong either way!
Pro Tip: Accurate Brown Butter Measurement is Key!
A critical detail for success in this recipe is understanding the volume of brown butter. The recipe calls for five tablespoons of browned butter, which is crucial. This is not the same as starting with five tablespoons of regular unsalted butter and then browning it. When butter is browned, its water content evaporates, causing a substantial reduction in volume, typically by about 25%. Therefore, to ensure you have enough for the recipe, we highly recommend browning at least 1½ sticks (approximately 8 ounces or 230 grams) of unsalted butter. It’s always better to have a little extra brown butter on hand (it stores well in the fridge!) than to come up short.
For the most precise results, weighing the brown butter on a kitchen scale is highly recommended. This ensures you incorporate the exact amount needed, guaranteeing the perfect flavor and texture for your flaky scones. The effort spent upfront in browning and accurately measuring the butter will pay dividends in the final product!
Brown Butter Chocolate Chip Scones
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Equipment
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Half Sheet Pan
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Natural Parchment Paper
Ingredients
- 1 cup (120 g) unbleached all-purpose flour
- 1 cup (120 g) whole wheat pastry flour
- 2 tablespoons (24 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- 5 tablespoons (75 g) cold brown butter, cut into cubes see recipe notes for instructions
- ½ cup (80 g) semisweet chocolate chips
- 1 cup (240 mL) cold heavy cream plus more for brushing
- 1 teaspoon demerera or turbinado sugar for sprinkling
Brown Butter Glaze (Optional):
- ¾ cup powdered sugar
- 1 tablespoons + 2 teaspoons whole milk
- 1 tablespoon brown butter melted
- ⅕ teaspoon vanilla extract
- small pinch of kosher salt
Instructions
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Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper or a silicone baking mat and set aside.
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In a large mixing bowl, whisk together the unbleached all-purpose flour, whole wheat pastry flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut the cold brown butter into the flour mixture until the butter pieces are no larger than the size of a pea. Stir in the chocolate chips, and place the bowl in the freezer to chill for 5 to 10 minutes.
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Remove the bowl from the freezer and create a well in the center of the dry ingredients. Add 1 cup (240 mL) of cold heavy cream, and using a fork, stir the cream into the dry ingredients until the dough just comes together.
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Scrape the scone dough onto a clean, lightly floured countertop. Knead the dough for 5 to 10 seconds, and pat the dough into a 7-inch disc, roughly ¾-inch thick. Using a sharp knife, cut the dough into six wedges. Transfer the wedges onto the lined sheet pan. Using a pastry brush, brush the tops of the scones with heavy cream. Sprinkle the tops of the scones with demerara or turbinado sugar.
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Bake the scones for 12 to 16 minutes, or until they are golden brown. Allow the scones to cool on the baking sheet for 5 to 10 minutes, before carefully transferring them to a cooling rack to cool completely.
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Prepare Glaze (Optional): In a medium bowl, whisk together the powdered sugar, milk, melted brown butter, vanilla extract, and salt. Using a spoon, drizzle the tops of the cooled scones with the glaze and allow it to set completely before serving.
Recipe Notes:
- This scone recipe calls for 5 tablespoons of browned butter. This is not the same as five tablespoons of unsalted regular butter, browned. Butter volume decreases substantially (generally by 25% in volume) once browned! I recommend browning at least 1½ sticks (8 oz; 230 g) of unsalted butter for this recipe, just to be safe. There is nothing wrong with having a little extra browned butter in your fridge.
- Weighing the brown butter on a scale makes the process much easier and more accurate.
Making and Serving Your Irresistible Scones
The process of making these brown butter chocolate chip scones is surprisingly straightforward, especially once you’ve mastered the initial step of browning and chilling your butter. The key to their signature flakiness lies in handling the dough as little as possible and keeping your ingredients cold. The cold butter creates steam pockets during baking, resulting in those desirable layers.
Once your dough is gently mixed, a quick knead and shaping into a disc are all that’s needed before cutting into wedges. A brush of heavy cream and a sprinkle of coarse sugar on top not only give them a beautiful golden crust but also add a delightful textural crunch. Baking them until golden brown ensures they are perfectly cooked through, with a light and airy interior.
Allowing them to cool slightly on the baking sheet before transferring to a rack is important to help them set. While the brown butter glaze is entirely optional, a generous drizzle once they’ve cooled completely adds another layer of nutty sweetness and a polished finish. Imagine serving these warm, fresh from the oven, alongside a steaming cup of coffee or tea – it’s the perfect way to elevate any breakfast, brunch, or afternoon treat.
Embrace the Flavor: Why These Scones Belong in Your Repertoire
These Brown Butter Chocolate Chip Scones are more than just a recipe; they’re an experience. The rich, nuanced flavor of brown butter, combined with the comforting sweetness of chocolate chips and the tender, flaky texture of a perfectly baked scone, creates an unforgettable treat. They’re versatile enough for a special occasion yet simple enough for a weekend morning indulgence. So, gather your ingredients, take the plunge into the world of brown butter, and prepare to fall in love with your new favorite scone recipe. Happy baking!