BROWN BUTTER BLOOD ORANGE & SAGE SCONES
BROWN BUTTER SCONES … they’re something special.
My last batch of scones, the Lemon Thyme & White Chocolate ones were gone in a day. It was too fast! I seriously had to make more, I didn’t have enough time to enjoy them. These are equally as awesome. I’m taken by them. The warmth of the brown butter mixed with the sage that is elevated in complexity by the subtle tangy brightness of the blood orange and then is balanced out by the sweetness of the white chocolate. Oh, they’re perfect. Mom will love them for Mother’s Day. The kids will love them as a quick thoughtful breakfast. And, they go perfectly with coffee for anyone like me who wants every day to taste awesome.
BROWN BUTTER BLOOD ORANGE & SAGE SCONES
Flaky, buttery, and bursting with citrusy brightness—these eggless scones are the perfect balance of sweet and savory.
Ingredients
Instructions
- Preheat your oven to 400° and line a baking sheet with silicone baking mat.
- Over medium heat, melt 1 tablespoon of butter. Cook it down while using your rubber spatula to keep it moving until it has browned—roughly 3 minutes. Transfer to a pinch cup and set aside to cool to room temperature.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to cut it into the flour until the mixture resembles coarse crumbs.
- Stir in the blood orange zest, chopped sage leaves, and white chocolate chips.
- In a separate bowl, whisk together the whole milk, browned butter, sour cream, blood orange juice, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until just combined. The dough will be slightly sticky.
- Transfer the dough onto a lightly floured surface and shape it into a 1-inch thick disc. Cut into 8 wedges.
- Place the scones on the prepared baking sheet and brush the tops with a little milk for a golden finish.
- Bake until the scones are lightly golden—about 18 minutes. Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
Notes
Pro Tips
- For extra crisp edges, refrigerate the shaped scones for 10 minutes before baking.
- Want a glossy top? Brush with milk mixed with a touch of maple syrup.
- Add a blood orange glaze (powdered sugar + blood orange juice) makes these extra sweet and special!
Nutrition Facts
Calories
74Fat
4 gSat. Fat
2 gCarbs
7 gFiber
0 gNet carbs
7 gSugar
5 gProtein
2 gSodium
97 mgCholesterol
7 mg
