Almond Brown Butter Scones – Gluten Free! – topped with bourbon glaze and toasted almonds.
I had a “Post-it Note” experience. You know the story of the invention of the 3M Post-it Note, right? How it was created by accident? These Gluten-Free Almond Brown Butter Scones were created by accident, but turned out to be quite the opposite of disappointing.
Challenged by the idea of creating more recipes using a favorite savory ingredient: Brown Butter, I set out to create a simple cookie. Additionally, I wanted to experiment with the bag of Bob’s 1-for-1 Gluten Free Flour that has been parked in my pantry for over a month.
Result: The batter was delicious (yes, I always taste the batter before baking.). The final product was tasty and flavorful, rich in nutty-brown butter flavor and almond, but it did not look like a cookie. It was round but tall. It looked like and even had the consistency of: a scone. So, therefore the Almond Brown Butter Scone was born, and I couldn’t be happier about it!
Sweet scones deserve a glaze, so I added a little Bourbon Glaze and some toasted almonds to top them off. These scones are 2-bite size, so you can eat more of them and not feel guilty whatsoever. ;)
Almond Brown Butter Scones
A tasty, gluten-free scone made in just one bowl.
- 11 tbsp Butter, browned
- 1 cup white sugar
- 2 eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 cups gluten free flour
- 2 teaspoons gluten free baking powder
- 1 teaspoon salt
- 2/3 cups milk, or non-dairy milk like almond or soy
Brown butter and cool to room temperature, about 20 minutes
Combine flour, baking powder and salt in a medium bowl. Set aside.
Preheat oven to 400 degrees.
Combine cooked brown butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until smooth.
Add extracts and eggs to the butter and sugar mixture and combine until smooth.
Add the four mixture and milk alternately, beginning with about 1 cup of the flour mixture and 1/3 cup of the milk. Combine well after each addition. The batter should be thick.
Scoop by heaping tablespoon full onto a parchment lined cookie sheet. Scoops should be 2 inches apart. Use an ice cream scooper for uniform shapes.
Bake 10-12 minutes until the scones are firm and just barely browned on top. Allow to cool on the pan while making the glaze.
Drizzle with Bourbon Glaze and toasted almonds.
Get the recipe for the Bourbon Glaze to finish off your scones!
©2017 by Alexandra Salidas Roll, Figs & Feta, LLC.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!
If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!