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.

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.

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!