I absolutely love scones. If you look through my blog you will see numerous recipes for all kind of scones. To think of it I haven’t done a savory scone yet. I think it has to do with my sweet tooth, maybe. But I really have to put savory scones on my to do list.
So… the fall weather has really hit in my neck of the woods. The furnace is running and we have been waking up to frost every morning this week. Brrr…. I am not looking forward what lies ahead.
Of late the mornings have been chilly, but the sun has been shining so by late morning it is warmed up a bit and I do enjoy the crisp air in the fall.
Another thing I love about fall is the spices. Yes, spices. You know cinnamon, cloves, nutmeg, and ginger. When I think of these spices I think of pumpkin and apples, which are truly all about fall.
Well for these scones I didn’t go with pumpkin or apples, I decided simply to use the spices along with a bit of a brown sugar caramel frosting. Simple, but I love these spices in the scones. These spices are enough to carry the scones all on their own; they are fine without the pumpkin and the apples.
Brown Butter Spicy Oat Scones
2 cup flour
1 cup oatmeal
1/4 cup brown sugar
2 tablespoon granulate sugar
1 tablespoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 dash of cloves
1/2 teaspoon salt
1/2 cup brown butter
1 cup heavy cream
1/4 cup brown sugar
2 teaspoon heavy cream
1 tablespoon butter
3/4 cup powder sugar
1. In a small sauce pan melt butter over medium heat; continue to heat butter until it is golden brown. Be careful to watch it so it does not burn and stir occasionally. Cool butter and once it cool down some place it into the refrigerator until it is firm. About 1 to 2 hours.
2. Once the butter is firm, preheat oven to 400 degrees F.
3. Whisk together flour, oats, sugars, cinnamon, ginger, nutmeg, cloves, baking powder, and salt.
4. Add the butter to the flour mixture and cut in with a pastry blender until well blended in, so the mixture is like a crumble.
5. Whisk together the cream and the egg; add this mixture to the flour and oats mixture, stirring with your hands until the dough comes together.
6. Lightly grease baking sheet. Using a tablespoon scoop a heaping spoonful of dough and place it on the prepared baking sheet. Bake until lightly browned about 12 to 15 minutes (it will depend on how large your scones are).
6. Place on a cooling rack to cool thoroughly.
7. While the scones are cooling make your icing. Place butter, brown sugar, and cream in a small sauce pan. Mix well together and bring to a boil, let boil a minute or two over medium low heat. Remove from heat and add powder sugar, beat until smooth. If the icing is too thick you add extra milk.
8. Once the scones are cooled drizzle icing over top of the scones.