Take 4 tbsp/56g and place it in a small saucepan over medium heat. Stirring it frequently after it has melted.
The butter will melt, then begin to bubble up, then foam. When the milk solids begin to brown and the butter smells nutty and fragrant, immediately remove from heat and into a small bowl.
This butter should be cooled down so if you have a small metal prep bowl and can put that bowl in an ice bath, that can help cool it down quicker (but isn't necessary, it can just be left on the counter or placed in the refrigerator and stirred every 10 min or so). It doesn't need to solidify, but it should be cool and somewhere in between liquid and solid, sort of a sauce-like consistency.
Remove half a tbsp and reserve for the glaze.
Put the other 4 tbsp/56g butter in the freezer, leaving it there for about 20 minutes.
113 g Unsalted butter
Line a baking sheet with parchment or silicone mat
Mix together your dry ingredients: flour, sugar, salt, baking powder, and baking soda and mix with a fork.
285 g AP flour | 50 g Granulated sugar | 2½ tsp Baking powder | ¼ tsp Baking soda | ½ tsp Salt
Take your semi-frozen butter and grate it over your flour mix. Fluffing it in to the flour after grating.
Make a well in the center of your ingredients and pour in your cream, vanilla, cooled browned butter, and beaten egg.
1 tsp Vanilla | 1 large Egg | 160 g Heavy cream
Bring in the sides of the well into the center, forming a rough and shaggy dough.
Pour in your finely chopped pistachios and mix in.
80 g Pistachios
Try to handle the dough as little as possible, while still bringing into something cohesive. When you have most of the dough forming, you will probably have a little bit of loose flour at the bottom of the bowl. Take that and put it on top of the dough and fold the dough over on itself 2-3 times.
Take your dough and place it on your parchment or silicone. Press it out into about a 1-1½ inch thick disc or square.
Using a sharp knife or bench scraper, cut your dough into 8 wedges or 9 squares. Make sure to cut straight down and not use a sawing motion.
Arrange your scones on the pan with 1-2 inches between them, and then place your baking tray in the freezer.
Preheat your oven to 425°F
When your oven is ready and your scones have been in the freezer for 15-20 minutes, take them out and brush with heavy cream. Place them in the oven on the center rack. As soon as they are in, reduce the temperature to 375°F.
1 tbsp Heavy cream
Bake for about 22-25 minutes, scones will be golden brown and fragrant.
Remove scones from oven and place on a wire rack to cool.
While scones are cooling, whisk together browned butter, milk and powdered sugar. If your brown butter has solidified, microwave it for just a few seconds until it is liquid but not hot.
½ tbsp Browned butter | 1-2 tbsp Whole or 2% milk | 60 g Powdered sugar
After the glaze is smooth, add the finely chopped pistachios to the glaze.
g Pistachios
Once scones are no longer hot, pour glaze over tops. Store your scones in an airtight container for up to 3 days. Enjoy!
