Brown Butter Chocolate Chip Scones
Homemade flaky scones made with brown butter, filled with chocolate chips, and topped with a simple brown butter glaze.
Brown butter. Baked goods. It was bound to happen, right? Especially after this post. I practically gave this one away.
I know I’ve totally slacked on Halloween baked goods this year. Wait, I think I do that every year. These citrus sandwich cookies sort of worked. Sort of.
Halloween baked goods are not my forte. I would probably have a lot of fun making them, but as far as consuming, I’m not generally a fan. After all, you (usually, not always!) can’t get around the holiday without using a lot, and I mean a lot, of artificial coloring, and let’s be honest, I’d rather just buy a bag of Reese’s peanut butter cups to celebrate the occasion.
Life of the party, right?
Obviously, these brown butter chocolate chip scones have absolutely nothing to do with Halloween. But wanna hear the best part of that happy coincidence?
You can make them any day of the year! That is so much better, right? And trust me, you will want to make these every day of the year.
They are that good. Incredibly flaky, light in texture, and full of flavor.
I don’t consider myself one to go weak at the knees when it comes to scones, but these ones produced an uncannily similar reaction. Brown butter and good-quality semisweet chocolate wrapped up in a buttery scone can do that to you.
This scone is a traditional cream scone. In scone world, there are cream scones and buttermilk scones. Buttermilk scones use a combination of butter and buttermilk, and produce scones with a biscuit-like texture, flaky and fluffy! Cream scones, which use a combination of butter and heavy cream, produce a slightly denser, more compact scone. They have much more tender, fine crumb.
Granted, these scones are the complete opposite of dense! To offset the butter and cream a bit, I used half whole wheat pastry flour. You would have no idea based on the texture, and the whole wheat adds some extra flavor.
Since this recipe does require that you make brown butter and chill the brown butter completely before proceeding, I decided to reward the extra effort required by incorporating the deliciously nutty and fragrant brown butter in two ways.
Traditional butter is substituted entirely with brown butter in the scone dough. Then, a tablespoon of melted brown butter is used for a quick and easy powdered sugar glaze, which is drizzled on top of the scones once they have cooled! This step is entirely optional. Honestly, I loved both versions equally!
If you prefer sweeter baked goods and want a stronger punch of brown butter flavor, add the glaze! If you want something a bit lighter, skip the glaze entirely. Or make a half batch of glaze, and only drizzle half of them.
*Note: Please note that the recipe calls for five tablespoons of browned butter. This is not the same volume as five tablespoons of unsalted regular butter, which has then been browned on the stove. Butter volume decreases substantially (generally by 25% in volume) once browned! I recommend browning at minimum 1 and 1/2 sticks of butter for this recipe, just to be safe! There is nothing wrong with having a little extra browned butter in your fridge.
Weighing the brown butter on a scale makes the process much easier and more accurate.
Brown Butter Chocolate Chip Scones
- 1 cup (120 g) unbleached all-purpose flour
- 1 cup (120 g) whole wheat pastry flour
- 2 tablespoons (24 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon Diamond Crystal kosher salt
- 5 tablespoons (75 g) cold brown butter, cut into cubes see recipe notes for instructions
- ½ cup (80 g) semisweet chocolate chips
- 1 cup (240 mL) cold heavy cream plus more for brushing
- 1 teaspoon demerera or turbinado sugar for sprinkling
Brown Butter Glaze (Optional):
- ¾ cup powdered sugar
- 1 tablespoons + 2 teaspoons whole milk
- 1 tablespoon brown butter melted
- ⅕ teaspoon vanilla extract
- small pinch of kosher salt
- Preheat the oven to 425°F (220°C) with a rack in the center position. Line a sheet pan with parchment paper or a silicone baking mat and set aside.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat pastry flour, granulated sugar, baking powder, and salt. Using a pastry blender, cut the brown butter into the flour mixture until the butter pieces are no larger than the size of a pea. Stir in the chocolate chips, and place the bowl in the freezer to chill for 5 to 10 minutes.
- Remove the bowl from the freezer and create a well in the center of the dry ingredients. Add 1 cup (240 mL) of cold heavy cream, and using a fork, stir the cream into the dry ingredients until the dough just comes together.
- Scrape the scone dough onto a clean, lightly floured countertop. Knead the dough for 5 to 10 seconds, and pat the dough into a 7-inch disc, roughly ¾-inch thick. Using a sharp knife, cut the dough into six wedges. Transfer the wedges onto the lined sheet pan. Using a pastry brush, brush the tops of the scones with heavy cream. Sprinkle the tops of the scones with demarara or turbinado sugar.
- Bake the scones for 12 to 16 minutes, or until they are golden brown. Allow the scones to cool on the baking sheet for 5 to 10 minutes, before carefully transferring them to a cooling rack to cool completely.
- Prepare Glaze (Optional): In a medium bowl, whisk together the powdered sugar, milk, melted brown butter, vanilla extract, and salt. Using a spoon, drizzle the tops of the cooled scones with the glaze and allow it to set completely b½efore serving.
- This scone recipe calls for 5 tablespoons of browned butter. This is not the same as five tablespoons of unsalted regular butter, browned. Butter volume decreases substantially (generally by 25% in volume) once browned! I recommend browning at least 1½ sticks (8 oz; 230 g) of unsalted butter for this recipe, just to be safe. There is nothing wrong with having a little extra browned butter in your fridge.
- Weighing the brown butter on a scale makes the process much easier and more accurate.
42 Comments on “Brown Butter Chocolate Chip Scones”
Way too much baking powder – they leave your mouth dry. I was skeptical when putting a T in. Would a teaspoon get the job done?
This recipe has been tested many times and it doesn’t produce a dry scone. If you’re unsure, you certainly don’t have to make it – but the recipe ingredient quantities are accurate.
hello, the quantity of brown butter is not mentioned, could you tell me how much?
Hi Arpita! Oh my gosh – I don’t know how this wasn’t brought to my attention earlier. This is an older recipe and has since been moved to a new recipe database, and somehow the transition didn’t bring over the quantity. I have no idea until you left this comment, and I’m sorry for the confusion and missing information.
I’ve just updated the post (5 tablespoons browned butter –> which is not the same thing as 5 tablespoons butter, browned), but please see the recipe notes for more detail. If you refresh the recipe page, the information should be there! Thank you for your comment!
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Oh my goodness, these scones look amazing!
How much do you think it would change things if I used all AP Flour instead of the whole wheat pastry flour? I don’t have any on hand but I’d like to make these!
Sorry for not getting back to you sooner! You can definitely substitute out the whole wheat pastry flour with 100% all-purpose. They still taste delicious, and will work perfectly! Hope this helps!
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This is such a cute idea! i am currently obsessed with Chocolate Chip and eat it nearly everyday:)
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Oh gosh gimme some o’ DAT!!! those look bomb. I love all your recipes Laura!!
I don’t usually go gaga for scones either, but BROWN BUTTER. You know the way to my heart.
Ditto what Liz said! These look amazing!
Cream scones for life! These look amazing.
Thanks Ashley! 🙂
SCONE BUDDIES! These look like autumnal, brown-buttery heaven. Throw in some chocolate chips and I’m a goner.
YESS!! High fives from around the world!
I love scones, but they have to be made right. These ones DEFINITELY fit the bill!!
I totally agree with you! Bad scones are REALLY bad, haha!
I’m on a scone kick right now and this are next on my list.
I am totally on a scone kick too. Especially after I made these! Thanks Meagan!
Yes, yes, yes! I want all the scones! Like you, I love seeing all the Halloween things, but I don’t know if I’d be any good at it. I figure, anything I make right now with pumpkin and/or chocolate qualifies as a Halloween post.
Yeah, I totally feel you on that. And I agree, anything with pumpkin or chocolate works!
Wow, yum. please send me some!
Maybe I should make some over the holiday break! I don’t think this weekend will make sense!
This looks amazing Laura – the combination of brown butter and chocolate makes my mouth water!
Thanks so much Millie!
Yes. I am so with you on Halloween. I keep feeling pressured to do something, but you know what? It’s just not up my alley. I’d so much rather gawk over fall things like these delectable scones!!
I was feeling sort of pressured too, and then I realized I was way too late to the game! I’ll just eat more scones to compensate 😉
I am actioning these ASAP!!!!!!!!!!!!!!!
YES! Let me know how they turn out!
Oh I’m going to go ahead and say the brown butter glaze in NOT OPTIONAL! Sounds amaze-balls. I’m drooling over here.
Haha! I love your thinking!
Gimme all the browned butter! 🙂 Love these!
Thanks Tieghan! 🙂
Browned butter and chocolate are the perfect combo. These scones are my morning dream!…that sounds dirty. Oh well!
Aren’t they? I just love them! (And laughed out loud at your comment, ha!)