These Blueberry Brown Butter Scones are bursting with juicy blueberries and pockets of salted brown butter and are finished with a generous drizzle of creamy vanilla icing.
This is the recipe for you if you love browning butter to use in cookies (like my Brown Butter Pecan Chocolate Chip Cookies) or anything you can possibly use that liquid gold in! These scones are heavenly. The combination of the salty and caramelized flavor of the brown butter and the fruity and fresh blueberries with the rich icing on top is just incredible!
My recipe for Brown Butter Chocolate Chunk Scones is also a must-try if you love baking with brown butter. My Billionaire's Shortbread Bars also include brown butter in the caramel layer!
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With all the scone recipes posted on my blog, you'd almost think I have an obsession with scones. And you'd be correct! There are just so many different flavor directions you can go with scones. Chocolate scones, classic tea scones, savory scones, mocha scones, miniature scones, even birthday cake scones. This is just another scone to add to the "collection"!
⭐️ Why You Need to Make This Recipe
- Flavor - Juicy blueberries, salty pockets of brown butter, and rich vanilla icing go together beautifully in these elevated blueberry scones!
- Texture - These scones are unbelievably soft with a tender crumb and creamy icing on top.
- Process - Browning butter may seem intimidating but it is really such a simple process. If you have a saucepan and butter you can make brown butter!
🧈 Ingredients
Here are the ingredients needed to make these blueberry scones made with brown butter.
Ingredient Notes
- Brown Butter - Use salted butter for the best flavorful pop of salty pockets of brown butter throughout the scones. Add ½ teaspoon of salt to the recipe if using unsalted butter. We will cook the butter until the milk solids in the butter separate and turn a deep brown color.
- Blueberries - I like to use big juicy and flavorful cultivated blueberries for this recipe but wild blueberries would be delicious too. Be sure to visit my Cocoa Blueberry Smoothie or Blueberry Lemon Cheesecake for more recipes to make with blueberries this summer!
- Icing - A combination of powdered sugar, whipping cream, and a little vanilla makes a rich and tasty icing to drizzle on top of the scones.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: A few hours before making the scones, start melting the butter in a heavy saucepan over medium heat. Once melted, turn the heat down to low and cook until the milk solids separate and turn a deep brown color on the bottom of the pot. Be sure to allow the butter to brown enough but be careful not to burn it.
Step 2: Pour the hot liquid brown butter into a heat-safe dish and let it cool to room temperature before placing it in the freezer until solidified.
Step 3: Once the brown butter is solid, whisk together the flour, sugar, and baking powder. Chop up the brown butter and add to the flour mixture.
Step 4: Work the chunks of brown butter into the flour mixture using a pastry cutter until the pieces of butter are the size of peas.
Step 5: Fold the blueberries into the flour and butter mixture.
Step 6: Whisk together the whipping cream, egg, and vanilla extract.
Step 7: Add to the bowl and mix just until a loose dough forms before turning onto a clean countertop. Gently knead and press together to form a dough.
Step 8: Separate the dough into 3 rounds about 3 inches in diameter and 1 ½ inches thick. Cut each round into quarters.
Step 9: Arrange the 12 scones on a parchment paper lined baking sheet.
Step 10: Bake the scones in a preheated oven for 15-20 minutes or until golden brown.
Step 11: Whisk together the powdered sugar, whipping cream, and vanilla until smooth. Drizzle over the baked scones after they have cooled slightly.
💡 Top Tip
Let the scones cool for about 10 minutes before topping with the icing to avoid having the icing melt and slide right off the scones.
❓ Recipe FAQs
Yes. Let the brown butter cool down to room temperate before transferring to the fridge or freezer to solidify.
Browning butter can take a while to brown depending on the water content in the butter. The water needs to cook off before the milk solids begin to brown.
Cook the butter gently over low heat until browned to avoid sputtering and splashing or burning the butter.
Scones are best served fresh on the day they were made but they can be kept for up to 3 days in an airtight container at room temperature.
🫐 More Blueberry Recipes
Looking for other recipes like this? Try these:
If you tried these Blueberry Brown Butter Scones or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Blueberry Brown Butter Scones
Equipment
- heavy saucepan
- baking sheet(s)
- parchment paper
- mixing bowl
- pastry cutter
- measuring cups & spoons
- whisk
Ingredients
- ¾ cup salted butter *
- 2 cups all-purpose flour
- ⅓ cup white sugar
- 1 tablespoon baking powder
- ½ cup heavy cream
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
For the Icing:
- 1 cup powdered sugar (confectioners sugar)
- 3-4 tablespoons heavy cream
- ⅛ teaspoon vanilla extract
Instructions
To make the Brown Butter:
- 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!
Notes
- If using unsalted butter, add ½ teaspoon of salt to the butter as it melts.
Taryn
I happened to have all the ingredients for these, so they won out on becoming my baking project for the week. Wow! They are incredible and literally melt in your mouth. Even my 96-year-old Grandma approved. 😉 Very impressed!
Naomi
Yay!!! I’m glad this recipe was so enjoyed - it’s one of my favourites, too!