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. 
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).
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
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.
Inspired by Bon Appetit’s Cream Scones
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.
From Prosecco to Peaches 