Brown-Is-Beautiful Brown Butter Scones

Brown Butter Scones

In her book Good to the Grain, Kim Boyce presents a thoughtful collection of recipes that showcase a variety of whole grains. Going well beyond whole wheat, she introduces grains that may be less familiar, situating them in recipes that highlight its best characteristics.

Her recipe for Brown Butter Scones features teff flour (of Ethiopian injera fame) and rolled oats along with unbleached all-purpose flour. I love the texture of a simple oat scone, but it was the brown butter that really attracted me, thanks in no small part to Boyce’s description.

This scone is about the journey and the destination. As the butter browns, it perfumes the kitchen with the aroma of toasted hazelnuts. The resulting scone, too, is infused with this nutty warmth and flavor. (Side note: Brown butter is called beurre noisette in French. Noisette is the word for hazelnut.)