I made my first batch of brown of butter, because I bake gluten free, and 99% of my bakes are also Keto inspired. I am not keto, but avoid gluten and sugar so…
When I have a failed recipe, it’s $$$$.
I didn’t trust the brown butter in my recipes yet, so I wanted to make something that was pretty basic, also so I could taste the butter, and what, if any difference it made.
I went for KAF basic scone recipe. I didn’t have KAF Gf flour, the mix I did use, already contained Xan. Gum, so I omitted that, replaced sugar with Swerve, used unsweet Almond milk (also has gums), and brushed tops with buttermilk, and the whole point of these, I of course used the brown butter.
They are a fantastic, as is, scone/biscuit, and perfect base for whatever add ins. The brown butter was more subtle than I was expecting, but a lovely twist on these. Onto more bakes with brown butter!! Thank you :)

• Reply