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Strawberry Cream Scones with Brown Butter Glaze

Perfect brunch scones for a special occasion
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Prep Time 25 minutes
Cook Time 15 minutes
Course: Dessert
Ingredients Method

Ingredients
  

For the Scones
  • ⅔ cup rozen strawberries (defrosted)
  • ¼ cup sugar
  • 2 Tbsp half and half
  • 1 cup pastry flour
  • ¾ cup whole wheat flour
  • ½ tsp sea salt
  • 2 Tbsp baking powder
  • 6 Tbsp butter, cold and cut into cubes
  • 1 egg , large
  • 2 tsp vanilla extract
For the Brown Butter Vanilla Glaze
  • 2 oz unsalted butter
  • 1 cup icing sugar
  • ½ tsp vanilla seeds, paste, etc
  • 2 Tbsp half and half or whole milk

Method
 

For the Scones:
  1. Preheat oven to 375°F. Line a large baking tray with parchment paper.
  2. Place strawberries, sugar and cream into jar of blender and pulse until slightly chunky.
  3. In a separate bowl, whisk together the flours, salt and baking powder until combined.
  4. Using a pastry blender, blend in the cold butter until you have a crumbly mixture.
  5. Whisk egg, vanilla extract and vanilla seeds (if using)  into the strawberry mixture.
  6. Stir together the wet and dry ingredients until you have a sticky dough. Spoon dough onto parchment.
  7. Bake for 12-15 minutes. While baking, make the glaze.
For the Glaze:
  1. In a small saucepan, melt the butter over medium heat, swirling occasionally. Keeping an eye on the butter, continue to cook until it becomes a golden brown colour and remove from heat immediately.
  2. Pour butter into large bowl and whisk in the sugar and vanilla seeds. Add cream or milk 1 tbsp at a time until desired consistency is achieved.
Assemble:
  1. Remove scones from oven and allow to cool on baking tray for 5 minutes. Glaze while still warm.
  2. Store in airtight container at room temperature, or better yet, eat them all immediately…with your friends and family, of course.