Brown Sugar Scones for Teatime Comfort

Brown Sugar Scones for Teatime Comfort
On a lazy Saturday afternoon, you can’t choose much better than brown sugar scones for teatime comfort. Tender and buttery with a crispy brown sugar topping, these beauties are pure comfort, especially when served warm with a creamy Cinnamon Brown Sugar Tea Latte.

Brown Sugar Scones

These light and tender scones are a showcase for the dark sweetness of brown sugar. The molasses-scented sweetener not only flavors the dough, but it also provides a sweet, melted topping that shatters rather wonderfully when you bite into a cooled scone.
Butter is the key to making these scones both flavorful and tender. If dairy is a problem, try using butter-flavored shortening for a reasonable substitute. Keep the butter cold to ensure a light scone with lovely layers and pockets that hold a smear of jam quite beautifully.
These scones are not overly sweet since the brown sugar topping provides plenty of sweetness with each bite, but if you prefer a sweeter scone, feel free to add an extra tablespoon or two of brown sugar.
These scones respond well to a hot oven, rising quickly and achieving a beautiful golden exterior and moist, tender interior. They also cool quickly, so you can serve them fresh from the oven and not worry about them being too hot for eating.

Brown Sugar Topping

To make especially delicious brown sugar scones, a sweet topping is essential. You can brush each scone with an egg wash, then coat each one with brown sugar just before baking to create a delicious and crunchy topping. This adds both texture and flavor to the scones that is downright delightful.
Another option is to make a rich brown sugar glaze with a bit of hot water and the darkest brown sugar you can find. After the scones finish baking, let them cool to room temperature before drizzling generously with the cooled glaze. (If you glaze the scones while they’re still hot, the glaze will heat up and slide off the scones into a scrumptious but messy puddle.)

Serving Suggestions

Brown sugar scones are delicious all by themselves, and are equally enjoyable served hot or cold. They keep well for several days when stored in an airtight container, but after a few days they benefit from being toasted in a moderate oven for a few minutes.
They are nice cut in half and spread with butter or heavy whipped cream, or topped with a spoonful of plum jam or pear preserves. They are also rather divine topped with a slice of creamy cheese such as Havarti or Fontina.
A latte really is the perfect partner for these brown sugar scones, and we have several splendid variations to choose from. You can spice things up with a Chai Tea Latte or add a nutty note with a Hazelnut Milk Tea Latte. If you don't want to go to the trouble of making a proper latte, you can still enjoy the flavors of one with a cup of our Vanilla Latte Tea, a lovely vanilla black tea with cardamom.


Brown Sugar Scones

  • 2 cups white flour
  • 1/2 cup brown sugar
  • 1 teaspoon sea salt
  • 4 teaspoons baking powder
  • 1/2 cup butter, cut into pieces and chilled
  • 2/3 cup milk
  • 2 eggs, separated
  • 1-3 tablespoon dark brown sugar

Preheat oven to 450 F.
Place flour, 1/2 cup brown sugar, salt, and baking powder into bowl of food processor. Pulse 2-3 times to combine.
Add butter and pulse until mixture resembles coarse crumbs.
Pour mixture into mixing bowl. In cup or small bowl, whisk together milk and 1 egg. Pour into flour mixture and toss to mix with a fork.
Bring mixture together into a ball and place on floured surface. Gently roll out dough to 1 inch thick. Cut into 2- to 3-inch circles and place on parchment-lined baking sheet 2 inches apart.
Brush the top of each scone with beaten egg and sprinkle with 1-3 tablespoons of brown sugar.
Bake for 10-12 minutes until scones are golden brown and brown sugar topping is melted.
Serve warm with butter or heavy whipped cream.

Krista Bjorn

Canadian born Krista Bjorn has been traveling and exploring for over 20 years and loves every crazy, embarrassing, and wonderful moment. She's lived in Russia and Portugal and now makes her home in beautiful Queensland, Australia, saving her pennies for her next trip. Her food, photography and travel blog is Rambling Tart.
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