* Exported from MasterCook *
Bread, Brown Butter Rye Scones
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Amount Measure Ingredient -- Preparation Method
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Scones:
1/2 cup unsalted butter -- divided, (8 T)
1/2 cup 6-grain flakes -- NOTE
1/2 cup whole wheat Flour -- King Arthur Premium, (2 oz)
1 cup pumpernickle flour -- King Arthur organic, (3 5/8 oz)
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
2 large eggs
1/3 cup milk
Glaze:
2 tablespoons unsalted butter -- browned
3/4 cup confectioner's sugar
1/4 teaspoon vanilla-butternut flavor -- or 1/2 teaspoon
vanilla extract
1 tablespoon milk -- to 2T, (1/2 to 1 oz)
NOTE: Substitute old-fashioned (traditional) rolled oats for the
6-grain flakes, if desired.
Although rye is often associated with bread, we think this classic
grain has endless possibilities when introduced into other baking
categories. In this scone, pumpernickel flour adds a subtle dimension
to flavors from other grains. We enjoy the tasty wholesomeness of
these scones served plain, but for over-the-top tastiness, we
recommend adding the glaze.
Hands-on time: 15 mins. to 20 mins.
Baking time: 15 mins. to 18 mins.
Total time: 35 mins. to 43 mins.
1) To make the brown butter: Melt, then cook 5 tablespoons of the
butter in a saucepan over medium heat, swirling occasionally, until
golden brown. Pour into a heatproof container, cool slightly, then
freeze until solid, about 2 hours.
2) Preheat the oven to 425F. Line a baking sheet with parchment.
3) Combine the 6-grain flakes, flours, baking powder, sugar, and salt
until well blended.
4) Work both the chilled brown butter and the additional 3
tablespoons butter into the flour mixture until unevenly crumbly.
5) Combine the eggs and milk, then mix into the flour-butter mixture.
6) Turn the dough out onto a floured surface and pat it into an 8"
disk. Cut into 8 wedges and place on the baking sheet.
7) Bake the scones for 15 to 18 minutes, until golden. Cool slightly
before glazing.
8) To make the glaze: Brown the butter as you did for the scones,
then combine all the ingredients, adding enough milk to make a
spreadable glaze. Glaze scones while still warm, and serve.
9) Store any leftover scones well-wrapped, at room temperature, for
several days. Freeze for longer storage.
Yield: 8 scones
Source:
"kingarthurflour.com"
S(Internet address):
"https://www.kingarthurflour.com/recipes/brown-butter-rye-scones-recipe";
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Per Serving (excluding unknown items): 261 Calories; 16g Fat (55.5%
calories from fat); 4g Protein; 26g Carbohydrate; 1g Dietary Fiber;
93mg Cholesterol; 342mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.