Diane, A Broad
April 9, 2014

Brown Butter Molasses Pecan Scones

Guys, I’m on a scone jag.

Brown Butter Molasses Pecan Scones by Diane, A Broad (dianeabroad.com)

Brown Butter Molasses Pecan Scones by Diane, A Broad (dianeabroad.com)

Brown Butter Molasses Pecan Scones by Diane, A Broad (dianeabroad.com)

A couple weeks ago I had an incredibly disappointing scone from (sigh) Starbucks. It was so unsatisfying, such an affront to the good name of moist, flavorful scones, that I made three different kinds of scones that weekend alone – making my pastry-loving friends and colleagues very happy. And my freezer very full.

Brown Butter Molasses Pecan Scones by Diane, A Broad (dianeabroad.com)

This recipe is a variation of the very first scone recipe I fell in love with, back in high school when I first discovered the magic of the oven. Rich with the mahogany sweetness of brown sugar, bumped even higher with a bit of molasses, and loaded with toasted pecans and brown butter, this is a far cry from the sad, dry scones in the coffee shop pastry case.

Brown Butter Molasses Pecan Scones by Diane, A Broad (dianeabroad.com)

Brown Butter Molasses Pecan Scones

Yield: 8 scones

Brown Butter Molasses Pecan Scones

Ingredients

  • 3/4 cup chilled unsalted butter, diced, separated
  • 2 cups all purpose flour
  • 6 tablespoons dark brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/4 cup greek yogurt
  • 1/4 chilled whipping cream, plus more for brushing.
  • 1 tsp vanilla extract
  • 1 tbsp molasses
  • 1 large egg
  • 1/2 cup roasted pecans, chopped

Directions

  1. Heat oven to 400°F (200°C).
  2. Heat 1/4 cup of the butter in a small saucepan over medium-low heat. Watch and occasionally swirl the pan as the butter melts, then foams, then begins to brown. As soon as the butter solids turn a light, toasty brown, remove from heat and allow to cool slightly.
  3. In a large bowl, whisk together the flour, brown sugar, baking powder, bakin gosda, and salt. In a separate medium-sized bowl, whisk togehter the greek yogurt, whipping cream, vanilla extract, molasses, slightly cooled browned butter, and egg.
  4. Add the remaining 1/2 cup chilled butter to the dry ingredients and, working quickly, rub the butter into the flour mixture until the mixture resembles coarse meal. Add the pecans and toss together.
  5. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps.
  6. Turn the dough out onto a large piece of plastic wrap and form into a rough square, about 8"x8'. Wrap the plastic wrap tightly around the square of dough and allow to rest in the refrigerator, at least 30 minutes.
  7. Remove the dough from the refrigerator and unwrap the plastic. Cut the dough into eight equal triangles and place on a parchment-lined baking sheet, spacing apart. Brush each scone with a bit of cream.
  8. Bake for about 20 minutes, or until the scones are golden brown on top. Serve warm or at room-temperature.
http://www.dianeabroad.com/2014/04/brown-butter-molasses-pecan-scones/

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  • http://www.threadandbones.com/ Jessica

    Love this! Baking (and kale chips) has always intimidated me, but you’ve made this look and sound very do-able — I’m going for it! Will let you know if I manage to uphold the good name of sconery or land somewhere near the Starbucks level…
    xxoo

    http://www.threadandbones.com

  • http://lavidalaura.com/ Laura Grai

    I think I might *always* be on a scone jag! These look really delicious :)

  • Neville

    I used this recipe when I entertained my mother in law recently on the anniversary of my wife’s death. (Three years ago she was eaten by a great white shark.) I hate her mother though so I màsturbated, spat and also added faecul matter to it. I watched her eat four and she said they tasted great. She’s as stupid as her daughter was.