Brown Butter Vanilla Scone Cookies
Thick, tender, melt-in-your-mouth cookies with browned butter depth and a simple vanilla glaze. Perfect for gifting, baking with the family, or simply having with a cup of tea.
Servings 24 cookies
Calories 130kcal
Cost 4.50
Equipment
- Large mixing bowl
- Hand-held electric mixer
- Medium mixing bowl
- Small saucepan (for browning the butter)
- Baking trays lined with baking parchment
- Wire cooling rack
- Whisk
Ingredients
Cookies:
- 150 g caster sugar
- 225 g unsalted butter
- 1 large egg
- 1½ tsp pure vanilla extract
- 280 g plain flour
- ½ tsp baking powder
- ¼ tsp fine sea salt
Glaze:
- 125 g icing sugar sifted
- 2 tbsp whole milk
- ½ tsp pure vanilla extract
- seeds from half a vanilla pod optional
Instructions
- Cut butter into cubes and melt in a saucepan over medium heat, swirling until the milk solids turn golden and smell nutty. Pour into a large bowl and cool until solid but soft (approx. 45 minutes).
- Beat browned butter and sugar for 3 minutes until fluffy. Add egg and vanilla, beat until smooth.
- Whisk flour, baking powder, and salt in a separate bowl.
- Mix dry ingredients into wet on low speed, just until combined.
- Preheat oven to 180°C (350°F). Scoop tablespoon-sized balls, place 5cm apart on lined trays, press down slightly.
- Bake 10 to 12 minutes until edges are barely golden. Cool on tray for 2 minutes, then transfer to a wire rack.
- Whisk glaze ingredients until smooth. Drizzle over fully cooled cookies. Let set for 15 minutes.
Notes
Vanilla bean paste is a cost-effective alternative to whole vanilla pods. Do not overbake; cookies firm up as they cool. Unglazed cookies freeze for up to 3 months.