Brown butter pecan scone direwolf

Make half a cup of brown butter and put it in the freezer until frozen solid.

Combine 85 g whole wheat flour and 85 g all-purpose flour in a medium bowl.

Add half a teaspoon salt, one teaspoon baking powder, a quarter teaspoon baking soda and just shy of a quarter cup of white sugar and whisk to combine.

Scoop the frozen brown butter into the dry ingredients and cut it down to pea-sized pieces with a pastry cutter.

Add the freshly chopped sage and the toasted cooled pecans and toss, then add half a cup of buttermilk and fold gently to combine, keeping the hunks of butter intact.

Turn out onto a lightly floured countertop, work it just a little, and pat into a disk large enough to cut a direwolf from.

Brush with a beaten egg and bake at 425F for about 20 minutes, until a lovely shade of golden brown.

Cool on a rack but serve warm.

Make honey butter from two parts butter to one part honey, mix well and melt it over the top.