Sourdough Cinnamon Chip Scones with Brown Butter Glaze (Edit recipe)

Make the Scones

1. Prep: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add in butter: Use a fork or your fingers to toss the grated butter with the flour mixture until each piece is coated. The mixture should look like coarse crumbs with some larger, pea-sized pieces of butter.
4. Add cinnamon chips: Stir in the cinnamon chips.
5. Wet ingredients: In a separate bowl, whisk together sourdough discard, heavy cream, egg, and vanilla.
6. Combine: Pour the wet mixture into the dry mixture. Gently mix until just combined (don’t overwork the dough).
7. Shape: Turn the dough onto a floured surface, pat into an 8-inch circle, and cut into 8 wedges. Place on the prepared baking sheet.
8. Bake: Bake 18–22 minutes, until golden brown and set. Cool completely before glazing.

Make the Brown Butter Glaze

1. In a small saucepan, melt butter over medium heat. Continue cooking until the butter foams and turns golden brown with a nutty aroma. Remove from heat.
2. In a bowl, whisk browned butter with powdered sugar, salt, and milk until smooth and pourable.
3. Drizzle over cooled scones.