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Brown Butter Rye Scones

Reggie Dwork <reggie@jeff-and-reggie.com>
Wed, 16 Jul 2014 12:30:36 -0700
v114.n028.3
* Exported from MasterCook *

                        Bread, Brown Butter Rye Scones

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Breads/Muffins/Rolls

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                          Scones:
       1/2           cup  unsalted butter -- divided, (8 T)
       1/2           cup  6-grain flakes -- NOTE
       1/2           cup  whole wheat Flour -- King Srthur 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 tsp 
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) Tomake 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";
                                      - - - - - - - - - - - - - - - - - - -

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.