Brown Butter Rye Scones

I'm an obsessive maker. I love to cook, bake, roast my own coffee, and garden. Bread and soup and ice cream make me very happy! mmmm.

Scones

8 tablespoons (113g) unsalted butter, cold, divided

½ cup (64g) King Arthur Six-Grain Blend

½ cup (57g) King Arthur Whole Wheat Flour

1 cup (106g) King Arthur Pumpernickel Flour or King Arthur Organic Medium Rye Flour*

1 tablespoon baking powder

3 tablespoons (35g) granulated sugar

½ teaspoon table salt

2 large eggs

⅓ cup (74g) milk

note: lso known as whole rye flour.

Glaze

2 tablespoons (28g) unsalted butter, browned

¾ cup (85g) confectioners' sugar

¼ teaspoon vanilla-butternut flavor or ½ teaspoon King Arthur Pure Vanilla Extract

1 to 2 tablespoons (14g to 28g) milk

Directions at kingarthurbaking.com

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