Browned Butter Scones With Faux Clotted Cream

• 3/4 cup unsalted butter
• 3 cups all-purpose flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 large egg
• Parchment paper
• 2 tablespoons whipping cream
• 1 tablespoon sugar
• Preserves

1. Cook butter in a small heavy saucepan over medium heat, stirring constantly, 6 to 8 minutes or until butter begins to turn golden brown. Remove from heat immediately. Pour butter into a small bowl. Cover and freeze until firm (about 1 1/2 hours).
2. Preheat oven to 425u0b0. Stir together flour, 2/3 cup sugar, baking powder, and salt. Cut in frozen browned butter with a pastry blender until mixture is crumbly. Combine 1 cup whipping cream, extracts, and egg, whisking until blended. Add to flour mixture, stirring with a fork until a shaggy dough forms.
3. Scoop dough by 2 heaping Tbsp. onto parchment paper-lined baking sheets. Brush with 2 Tbsp. whipping cream. Sprinkle with 1 Tbsp. sugar.
4. Bake at 425u0b0 for 12 to 14 minutes or until browned. Cool on wire racks. Serve with Faux Clotted Cream and preserves.

unsalted butter, allpurpose, sugar, baking powder, salt, whipping cream, vanilla, almond, egg, paper, whipping cream, sugar, preserves

Taken from www.myrecipes.com/recipe/browned-butter-scones (may not work)