Equipment
Ingredients
Brown Butter
- 115 g unsalted butter, cubed
Dry Ingredients
- 300 g all-purpose flour
- 80 g dark brown sugar, packed
- 10 g baking powder
- 6 g instant espresso powder
- 3 g fine sea salt
Wet Ingredients & Mix-ins
- 160 ml heavy cream, cold
- 6 g vanilla bean paste
- 150 g dark chocolate (70%), chopped into chunks
Nutrition (per serving)
Method
Place the cubed butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until the butter foams, the milk solids turn golden brown, and it smells nutty. Immediately transfer to a heatproof bowl to stop cooking. Let cool to room temperature (about 15-20 minutes).
Preheat your oven to 205°C/400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, brown sugar, baking powder, espresso powder, and salt until uniform and no lumps of sugar remain.
Whisk the vanilla bean paste and heavy cream into the cooled brown butter until combined. The mixture may look speckled.
Pour the wet butter mixture into the dry ingredients. Mix gently with a fork or spatula until a shaggy dough begins to form. Fold in the chopped chocolate chunks just before the dough comes completely together.
Turn the dough onto a lightly floured surface. Gently pat it into a disc approximately 20cm (8 inches) in diameter and 2.5cm (1 inch) thick. Slice into 8 equal wedges.
Place the scones on the prepared baking sheet, spaced 5cm apart. Transfer the sheet to the freezer for 15 minutes to chill the fats.
Bake for 18-22 minutes, or until the tops are golden brown and the edges look set. Transfer to a wire rack to cool completely.
Chef's Notes
- Using brown sugar instead of white introduces moisture and acidity, which reacts with the baking powder for a better rise and softer crumb.
- Chop your chocolate into varying sizes—large chunks create gooey pockets, while fine shavings melt into the dough to flavor the crumb itself.
- If the dough feels too sticky to handle, dust your hands with flour rather than adding more flour to the dough, which can make the scones tough.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 3 months — Freeze unbaked wedges for best results; bake from frozen adding 2-3 minutes.
Reheating: Warm in a 150°C/300°F oven for 5-8 minutes to refresh the crust.
