Blueberry Scones with Browned Butter Glaze

A few weeks ago I went to a tea room and had tea so delcious I almost wanted to become a tea drinker. Almost. What really left an impression on me were the scones. So much so, that as I ate a leftover scone I took home I felt the need to make myself a video review of said scone.

I stumbled upon the video and thanked one glass of wine Lauren for thinking so clearly. Because I DID love that scone and needed to recreate it. So here we are. blueberryscones

Dense and slightly crumbly, dotted with sweet blueberries, I kind of couldn’t stop eating them. The scones from the tea room had demerara sugar on top of them, but I wanted something else (slash forgot to buy some).blueberryandbrownedbuttersconeLD

Cue the browned butter glaze. I feel like browned butter had a huge moment in the food world a few years ago, and for good reason. Browning the butter in a pan brings a warm, nutty flavor to the butter that is highly addicting. Forgetting the sugar was the best thing that could have happened to these scones. Sometimes forgetting your grocery list can be a good thing!

These warm, crumbly, slightly sweet scones topped with a rich, buttery glaze are perfect for brunch at home. As written, this recipe makes 8 HUGE scones. Like the size of my hand. In the future I think I will make two disks with the dough to make 16 little scones verses 8 GIANT scones.

Blueberry Scones with Browned Butter Glaze

  • Servings: 8 HUGE scones
  • Difficulty: Easy
  • Print

Crumbly scones, with bursts of blueberries topped with a rich browned butter glaze. Perfect for a weekend brunch or eating by yourself in two days flat.

Ingredients

For Scones

  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 3 cups all purpose flour
  • 1/2 cup salted butter (1 stick), cut into chunks
  • 1 large egg, beaten
  • 1 1/2 cups heavy cream
  • 1/2 cup blueberries (I used frozen)

For Browned Butter Glaze

  • 1/2 cup salted butter (1 stick)
  • 3/4 cups powdered sugar
  • whole milk to thin to desired consistency, I used about 2 tablespoons

Directions

Pre-heat your oven to 375°F. In a large bowl, combine the sugar, baking powder, baking soda, salt and flour. Whisk to combine. Throw butter into the bowl and cut into the flour, using either a pastry cutter or two knives until only small pea sized pieces remain. Make a well in the center of the mixture and add your egg and 1 and 1/4 cup of the heavy cream. Reserve 1/4 cup cream for brushing over scones.  Slowly mix dry ingredients into the wet ingredients in the center until a loose dough forms. From there, I just used my hands to gently bring the dough together in the bowl into a  firm disk shape.

Then transfer the disk to a piece of parchment paper and cut into 8 triangles. Transfer scones to a pan lined with a silpat mat or parchment paper, evenly spaced about 1 inch apart. These guys rise quite a bit. Brush with remaining cream and bake in the oven for 25-30 minutes.

10 minutes before your scones are done, make your glaze. Place butter in a pan over low heat and melt. Once melted, continue to gently heat. occasionally stirring, until it turns a color similar to a light maple syrup. Add the powdered sugar and mix with a spatula. This should make a thick paste. Thin with whole milk until glaze reached your desired consistency. At this point your scones should be done. Pour glaze over your scones. Allow to sit for a second to let the glaze set, then eat.

 

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