Brown butter scones from Good to the Grain: Baking with Whole-Grain Flours (page 183) by Kim Boyce and Amy Scattergood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • purpleshiny on March 30, 2014

    Way too much salt, particularly if you blend in the food processor per the recipe (and I used Morton kosher). I'd cut back to 1/2 tsp which is closer to what I'd expect for a recipe with this yield.

  • TrishaCP on May 08, 2012

    These are incredible- light while still incorporating oats and teff flour, and with a wonderful toffee type flavor to them. (May 2015): ETA re: salt- I don't recall salt being an issue, but because of family dietary restrictions, I usually reduce the salt I add to baking recipes to no more than 1/4 tsp.

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