Big fluffy brown butter scones

A few little touches ensure a superior scone here, including browning the butter for deeper flavour, creating lovely flecks of gold throughout. The dough is laminated, which sounds intimidating but the process is straightforward, achieved first by making rough puff pastry, then cutting and stacking it – worth doing for a light, flaky scone that tears open in layers, rather than crumbling apart. You’ll need a cutter for that classic round shape, which means you’ll also need to re-roll the dough and the final two might look slightly more rustic than the others, but they’ll still be delicious. You could also cut into squares or triangles if you’d rather not keep rolling the dough.

source https://www.bbcgoodfood.com/premium/big-fluffy-brown-butter-scones