1 1/2cupswhite whole wheat flouror use all-purpose
1tablespoonplus 1 teaspoon baking powder
1/3cupsliced almondstoasted then chopped
heaping 1/2 cup mini chocolate chipsuse your favorite, milk, semi-sweet, or dark, or a combo
1tablespoonheavy creamfor brushing scone tops
turbinado or granulated sugar for sprinkling
Preheat oven to 425 degrees F.
Heat the butter in a small sauce pan over medium heat. Butter will foam at first then subside. Cook until the butter is golden and has a nutty aroma. Remove from heat and immediately pour in a small, heat-safe mixing bowl to cool.
Meanwhile, measure the dry ingredients (flour, oats, baking powder, baking soda, salt, cinnamon, sugar, and almonds) into a large mixing bowl and stir together to combine.
When the browned butter has cooled, place in the freezer for about 10 minutes.
In a medium mixing bowl, whisk together the egg, buttermilk, and almond and vanilla extracts. Set aside.
When the butter is solid (or mostly solid) and very cold, scrape it into the flour mixture bowl. Use your fingers to work the butter into the dry ingredients, pinching and squeezing the mixture to break the butter down into pea-sized bits. You needn’t incorporate it thoroughly – just until the flour mixture is lumpy.
Add half of the buttermilk mixture to the dry ingredients and stir using a large spoon. Add the remaining liquids and stir only to incorporate – there will be dry spots. Do not overwork the dough. Gently fold in the chocolate chips.
Turn out the dough into a floured work surface (gently – there will be loose chips and flour). Gather up everything with floured hands and knead and turn 3 or 4 times, until the dough comes together in a ball. It will be shaggy – it’s supposed to be.
Divide the dough in half and shape each into a rectangle about 1" thick and transfer to a parchment lined baking sheet.
Slice the first rectangle in half lengthwise, then 3 times cross-wise, dividing the length into 8 equal sections. Finally, cut each of the 8 rectangles in half on the diagonal to form triangles. Gently pull the triangles apart. Repeat with the other section of dough.
Refrigerate the dough on the baking sheet for 10 minutes, if possible. Brush the scone tops with heavy cream, and sprinkle with sugar.
Bake the scones for 12 to 15 minutes, until the edges are golden. Cool for 5 minutes, then move to a cooling rack. If the scone triangles have fused back together during baking, gently pull them apart while still warm. Cool completely.
Brown Butter Oatmeal Chocolate Chip Scones Minis was originally published on https://soupaddict.com/brown-butter-chocolate-chip-scones/