These Blueberry Brown Butter Scones are bursting with juicy blueberries and pockets of salted brown butter and finished with a generous drizzle of creamy icing.
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 flavour directions you can go with scones. Chocolate scones, classic tea scones, savoury scones, mocha scones, miniature scones, even birthday cake scones!!
Make some scones to enjoy today and enter the baking challenge happening now! Enter through July 20, 2020, for a chance to win a prize!!
Let's chat about brown butter!! This particular scone recipe calls for browning the butter before cutting it into the flour mixture. Browning butter is a very simple process that adds SO much flavour and added dimension to a recipe! Especially one like this with a fairly delicate and fruity flavour profile. The brown butter really shines in these scones! So, please do not skip browning your butter!!
What you need to Brown Butter
All you need is a heavy saucepan that can handle quite high heat. I recommend stainless steel for this. Non-stick is not recommended since the butter gets very hot and could take off the coating inside the pot.
And of course, you need butter! This recipe calls for salted butter, simply because I use salted butter in almost all of my baking and I also think the salt in the brown butter really adds to these scones. If using unsalted butter, add about ½ teaspoon of salt to the butter as it melts.
How to Brown Butter
Browning butter is honestly so simple. You just cook it. Melt the butter and bring it to a boil over medium heat, stirring every so often, until golden to chestnut brown in colour and nutty in aroma.
In my experience, it's pretty hard to actually burn butter while browning it. In fact, I have never burned butter beyond being edible. When you bring the butter to a nice chestnut brown, it may seem much too dark and burnt, but trust me, it will taste just amazing baked into whatever you're making! If you stop browning when the butter is only golden, it will not have much flavour at all. Be sure to brown that butter enough!!
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Blueberry Brown Butter Scones
- heavy saucepan
- baking sheet(s)
- parchment paper
- mixing bowl
- pastry cutter
- measuring cups & spoons
- ¾ cup salted butter*
- 2 cups all-purpose flour
- ⅓ cup granulated white sugar
- 1 tablespoon baking powder
- ½ cup whipping cream
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
For the Icing:
- ⅔ cup powdered sugar
- 3 tablespoons whipping cream
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 buttter in a heavy saucepan over medium heat. Continue cooking over medium heat, stirring frequently until the butter is chestnut brown in colour 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 cut 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 1 inch thick. Cut each round into 4 wedges using a pizza cutter or large knife and place them on the prepared baking sheet. Before baking, brush the top of each scone with whipping cream using a pastry brush.
- Bake in the preheated oven for 15-20 minutes or until a 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 and whipping cream until smooth. Drizzle icing over the slightly cooled scones using a spoon, a ziplock bag with the corner snipped, or a piping bag. Enjoy!
Love and Cookies,