Family friendly Dessert

Brown butter scones with jam and cream

Name: Brown butter scones recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 7
Ingredients: 80g cold unsalted butter, chopped; 300g self-raising flour; 180ml milk; Whipped cream and jam, to serve

Rate now

20m

30m

Jump to recipe

by Lucy Nunes

Delicious Team

Jun 12, 2026

We’ve used brown butter to add a slightly nutty flavour to these delectably light and flaky scones – perfect for a cosy afternoon tea.

You’ll need a 6.5cm round cookie cutter for this recipe.

80g cold unsalted butter, chopped
2 cups (300g) self-raising flour
3/4 cup (180ml) milk
Whipped cream and jam, to serve

Method

1.

Cook butter in a stainless-steel frypan or saucepan (it’s harder to see the colour of the butter in a dark pan) over medium heat while whisking constantly until there is a nutty aroma, the butter turns light brown and foam begins to subside. Transfer to a heatproof bowl, then place in the freezer until frozen set.
2.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
3.

Place the flour and a pinch of fine salt in a large bowl. Coarsely grate the frozen butter over the flour and toss to combine. Add the milk and and cut through the mixture with a butter knife to combine.
4.

Turn onto a lightly floured surface and gently knead and pat out until 2cm thick. Use a floured 6.5cm round cookie cutter to cut out scones (see recipe notes), pressing dough offcuts together until you have 7 scones. Place on prepared tray, 1cm apart.
5.

Bake for 18-20 minutes, until scones are golden on the bottom and top. Cool on a wire rack until warm.
6.

Serve sandwiched with whipped cream and jam.