Brown Butter and Sage Scones

Steps

1. 1

   Combine flour, salt, and pepper

   • In a large bowl, whisk together 2 cups (250g) all-purpose flour, 1 teaspoon (6g) kosher salt, and ½ teaspoon (1g) freshly ground black pepper until evenly combined.
   • Make sure there are no lumps.
2. 2

   Cut butter into flour

   • Cut the cold brown butter into ½-inch (1.5 cm) cubes.
   • Add the butter cubes to the flour mixture.
   • Using a pastry cutter, two forks, or your fingertips, work the butter into the flour.
   • Rub the butter between your fingers, breaking it into smaller pieces.
   • You want the mixture to resemble coarse breadcrumbs with some pea-sized pieces of butter still visible.
   • This should take 3-5 minutes.
   • Work quickly to keep the mixture cold—if it starts to feel warm, refrigerate it for a few minutes.

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   Ready when: Mixture resembles coarse breadcrumbs with pea-sized butter pieces still visible

   Tip: Keeping the butter cold is essential for flaky scones. If your fingers warm the mixture, use a pastry cutter or fork instead.

3. 3

   Fold in fresh sage

   • Finely chop 2 tablespoons (6g) fresh sage leaves.
   • Gently fold the chopped sage into the flour-butter mixture using a rubber spatula until evenly distributed.
4. 4

   Mix in cream and form dough

   • Make a well in the center of the flour mixture.
   • Pour ¾ cup (180ml) cold heavy cream into the well.
   • Using a fork or rubber spatula, gently fold the cream into the dry ingredients.
   • Mix until the dough just comes together—it should look shaggy and slightly damp, with a few flour streaks visible.
   • Stop mixing as soon as the cream is fully incorporated.
   • Overmixing develops gluten and will make the scones tough.

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   Ready when: Dough just comes together with cream fully incorporated; still looks shaggy and slightly damp

   Tip: Don't be tempted to overmix. A slightly shaggy dough produces the fluffiest, most tender scones.

5. 5

   Shape and cut scones

   • Turn the dough out onto a lightly floured surface.
   • Using your hands, gently shape it into a disk about ¾ inch (2 cm) thick, being careful not to compress the dough.
   • Using a sharp knife dipped in flour (or a 2-inch/5 cm biscuit cutter), cut the dough into 8 equal pieces.
   • If using a knife, cut the disk into 8 wedges like a pizza, or cut out rounds and reshape any trimmings.
   • Place the scones on the prepared baking sheet, spacing them about 2 inches (5 cm) apart.

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   Tip: Handle the dough as little as possible. Light, gentle shaping preserves the air pockets that make scones fluffy.

6. 6

   Apply egg wash

   • In a small bowl, whisk together 1 large egg yolk and 1 tablespoon (15ml) water until smooth.
   • Using a pastry brush, lightly brush the top of each scone with the egg wash.
   • This gives the scones a beautiful golden shine when baked.
7. 7

   Bake until goldenOven 400°F / 205°C

   • Bake at 400°F (200°C) for 15-18 minutes.
   • The scones are done when the tops are light golden brown and a toothpick inserted into the center of a scone comes out clean or with a few moist crumbs.
   • The scones should rise well and feel firm but not hard to the touch.

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   Ready when: Tops are light golden brown; toothpick inserted in center comes out clean or with a few moist crumbs

   Tip: Don't overbake—scones can dry out quickly. Start checking at 15 minutes.

8. 8

   Cool before serving

   • Remove the baking sheet from the oven and let the scones cool on the sheet for 5 minutes.
   • This allows them to set slightly.
   • Transfer the scones to a wire rack and serve warm or at room temperature.
   • They're best enjoyed within an hour or two of baking.