From the Cook

1/15

Blueberry Brown Butter Scones

Knead Some Sweets Verified

Kneadsomesweets.com

Ingredients

Warning0 allergens identified

Blueberry Brown Butter Scones

¾ cup salted butter*

2 cups all-purpose flour

⅓ cup white sugar

1 tbsp baking powder

½ cup heavy cream

1 whole egg

1 tsp vanilla extract

1 cup blueberries(fresh or frozen)

For the Icing:

1 cup powdered sugar (confectioners sugar)

3 tablespoons heavy creamup to 4 tbsp

⅛ tsp vanilla extract

You will want to start making the brown butter at least 2 hours prior to the time you want to make the scones. Melt the salted butter in a heavy saucepan over medium heat. Continue cooking over medium heat, stirring frequently until the butter is chestnut brown in color and has a nutty aroma. It is completely normal for the butter to sputter, bubble, and foam during the process.

Carefully pour the hot brown butter into a heat-safe container and let cool to room temperature before placing it in the refrigerator or freezer to fully harden before making the scones.

To make the Scones

Preheat the oven to 400℉. Line a baking sheet with parchment paper.

Whisk the flour, sugar, and baking powder together in a large bowl. Cube the fully hardened brown butter and work it into the flour mixture using a pastry cutter until the pieces of butter are the size of peas. Fold in the blueberries.

Whisk together the whipping cream, egg, and vanilla in a small bowl and add to the flour/butter mixture. Gently fold until the dough just starts to come together. Turn the contents of the bowl onto a clean counter and knead/press the mixture just until the dough comes together, trying not to squish the blueberries.

Shape the dough into 3 rounds each about 3 inches in diameter and 1 ½ inches thick. Cut each round into 4 wedges using a sharp knife and place them on the prepared baking sheet.

Bake in the preheated oven for 15-20 minutes or until golden brown on top. Remove from the oven and let cool on the baking sheet for at least 10 minutes before finishing with the icing.

To make the Icing

Whisk together the powdered sugar, whipping cream, and vanilla until smooth. Drizzle icing over the slightly cooled scones using a spoon, a ziplock bag with the corner snipped, or a piping bag. Enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Brown Butter Timing 🧈
Brown your butter 15-20 minutes before using and let it cool completely to room temperature; this prevents melting the flour and ensures proper texture while maximizing that nutty flavor in every bite.
Frozen Blueberry Trick 🫐
Use frozen blueberries directly from the freezer without thawing, and toss them in a tablespoon of flour before folding into the dough; this prevents them from sinking and bleeding color throughout your scones.
Cold Ingredients Are Essential ❄️
Keep all ingredients, especially butter, cream, and eggs, chilled until the moment you use them; this creates the flaky, tender crumb structure scones are known for.
Gentle Mixing Method 🤲
Use a folding technique rather than stirring when combining wet and dry ingredients, mixing until just combined; overworking the dough develops gluten and results in tough, dense scones instead of light and tender ones.
Icing Consistency Control 🎨
Make your vanilla icing thicker than you think necessary, then thin it gradually with heavy cream one teaspoon at a time; this allows the icing to cling to the scones without pooling or sliding off.