Peaches and Brown Butter just belong together. This brown butter peach scone recipe is an idea I've had floating around in my mind for a very long time. I just knew it would be amazing - I mean, how could it be bad? Peach scones are already delicious on their own, but brown butter makes everything better, whether sweet or savory. It gives these scones and their glaze that unmistakable nutty, caramel flavor and fragrance that only brown butter can give. I don't add nuts to these scones, but you totally could to amp up that toasty, nutty flavor. Toasted, chopped pecans would be my choice. Well, let's make some brown butter peach scones, shall we?
If you aren't familiar with scones, they are like a slightly sweet, moist and flaky American biscuit. These peach scones are just a variation of my vanilla bean scone recipe. I pretty much use that as my starting point for any new scone flavor because it is a delicious, reliable blank slate. The major difference is we will brown and chill the butter before making the scones so a little bit of forethought is required - not always my strength, but it's worth it for these scones. I also lessen the amount of liquid and sugar to account for the sweet juiciness of the peaches.
And rather than just a plain vanilla glaze, we will also use a big scoop of the toasty browned bits of butter in our glaze. Still patting myself on the back for this idea. Oh it is just so good. The day I made these, my son came home from his labor-intensive summer job, inhaled 3 of them, and said they were the best scones I've ever made. I'd have to agree with him. He asked "What is in that glaze??" This is the power of brown butter, my friends. It makes the glaze taste like caramel somehow. Just so darn good.
As with most recipes, start by getting everything ready before you begin
Your brown butter must be straight-from-the-fridge-cold for this, so make that the night before. I stored mine in an old jam jar which gave it some pretty neat geometric qualities.
Get your peaches peeled and diced, your brown butter roughly chopped, your dry ingredients measured into a large bowl, and your liquid ingredients mixed in a jar or small measuring cup. Having everything ready before you begin just makes the process so much nicer. You don't want to be running all over the kitchen with flour covered hands gathering ingredients, trust me.
About that Brown Butter
Since you will need just a couple tablespoons for the glaze, go ahead and brown 2 ½ sticks. You may end up with a little extra, but some evaporation does happen during the browning. You'll reserve and chill a full cup (8 ounces) for the scones, then let the remainder sit at room temp so you can allow the browned milk solids to sink to the bottom. Then pour off the butter fat and scoop out those tasty bits for your glaze. Any leftover butter you can just use on toast, to fry your eggs, or in any way you'd normally use butter.
Make sure to check out all of my scone recipes - I really love making them and I LOVE helping you all make them. Leave any questions on the comments below and please do let me know if you give these a try. xo - Anita
Want more Brown Butter Recipes?
My brown butter loving friend and amazing recipe creator, Sam, at Buttermilk By Sam has so many recipes featuring this magical ingredient. Make sure to check her out.
And a couple of mine:Print