Breads/ Breakfast

Brown Butter, Graham Cracker, & Chocolate Chip Scones

brown butter & graham cracker scones | the foodwright

I have a confession.

I am seriously craving fall.

brown butter & graham cracker scones | the foodwright

I am desperate for scarves and boots and jeans and pumpkins and apples and soup and coziness and chilly weather.

Of course, we’ll get to winter and I’ll be desperate for warmth and sunshine and happiness and eat all the words I just said. Typical.

BUT EVEN STILL. I’ve been wishing and hoping and praying for cooler weather and so far Utah hasn’t listened to my pleas.

I’ll keep you updated.

brown butter & graham cracker scones | the foodwright

So. I baked scones because in my mind scones are sort of autumny, right? Right. And I used brown butter and graham crackers and chocolate because it sounded awesome.


brown butter & graham cracker scones | the foodwright

The graham crackers are pulsed in a food processor super finely so that it’s like a course flour texture and I was worried it would make the scones too dry, but they’re still super moist, light, tender, fluffy, & all the good scone things, with the added sweetness & heartiness from the graham crackers and it ROCKS. That was a long sentence. Was it confusing? Most likely.

The brown butter is there because…of course. How can we not. Brown butter is life. ?

brown butter & graham cracker scones | the foodwright

Makes 8-10 scones


1 c all-purpose flour

1 c finely crushed graham cracker crumbs

1/2 c unsalted butter

1/2 t baking soda

1 t baking powder

1/2 t salt

2 T light brown sugar

1 egg

1/2 c plain greek yogurt

1 t vanilla

1/2 c semi-sweet chocolate chips


In a saucepan on medium heat, add in the 1/2 c of butter and melt. As it melts, the butter will start making crackling noises. As the crackling slows, brown speckles will start to form on the bottom of the pan. Two to three minutes after the crackling stops, take off the heat and let cool until the pan is no longer hot. Transfer to a small container and place in the refrigerator. Let sit until cold and firm. Cut into small cubes.

Preheat oven to 400.

In a large bowl or stand mixer, combine the flour, graham cracker crumbs, brown sugar, salt, baking powder, and baking soda. Whisk together until combined. Incorporate the butter with a pastry blender or whisk attachment and mix until the butter has formed little clumps evenly throughout the mixture.

In a separate bowl, whisk together the egg, yogurt, and vanilla. Combine with the dry ingredients & chocolate chips and mix until just combined. The dough will be pretty sticky.

On a well-floured surface, roll out the dough into a thick rectangle, and cut into desired shapes. I went with circles instead of triangles this time around!

Place scones onto a lightly greased baking sheet, or one that’s lined with a nonstick cooking mat, and bake for 8 minutes.

Let cool on a wire rack.

brown butter & graham cracker scones | the foodwright

xo, Lucia

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  • Reply
    Gabriel @ The Dinner Special podcast
    August 24, 2015 at 12:50 pm

    These look incredible and I love how you used blitzed up graham crackers! And of course, brown butter – makes everything better.

    • Reply
      August 24, 2015 at 1:50 pm

      Thanks, Gabriel!! 🙂

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