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Crispy Brown Butter Blueberry Scones Recipe with Easy Zesty Lemon Glaze

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These crispy brown butter blueberry scones feature a tender crumb and bursting blueberries, finished with a zesty lemon glaze for a perfect balance of sweetness and tang.

Ingredients

Scale
  • 2 ¾ cups all-purpose flour (345 g)
  • ¼ cup granulated sugar (50 g)
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 stick unsalted butter (113 g), browned and cooled
  • ¾ cup heavy cream (180 ml), plus extra for brushing
  • 1 large egg, room temperature
  • 1 cup fresh blueberries (150 g)
  • 1 tsp vanilla extract
  • 1 cup powdered sugar (120 g)
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest

Instructions

  1. Brown the Butter: In a small saucepan over medium heat, melt the unsalted butter, swirling occasionally until it turns golden brown and smells nutty (about 5 minutes). Remove from heat and let cool slightly.
  2. Preheat Oven and Prepare Baking Surface: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease a cast iron skillet.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 ¾ cups all-purpose flour, ¼ cup granulated sugar, 1 tbsp baking powder, and ½ tsp salt until well combined.
  4. Cut in Butter: Use a pastry cutter or two forks to cut the browned butter into the dry ingredients until the mixture resembles coarse crumbs.
  5. Combine Wet Ingredients: In a separate bowl, whisk together ¾ cup heavy cream, 1 large egg, and 1 tsp vanilla extract.
  6. Fold Wet Into Dry: Make a well in the dry ingredients, pour in the wet mixture, and gently fold with a spatula until just combined. The dough should be slightly sticky but not wet.
  7. Add Blueberries: Carefully fold in 1 cup of fresh blueberries, trying not to break them to avoid purple streaks.
  8. Shape the Dough: Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 8 equal wedges.
  9. Prepare for Baking: Transfer wedges to the baking sheet or skillet, spacing slightly apart. Brush the tops with a little heavy cream.
  10. Bake: Bake at 400°F (200°C) for 18-22 minutes, or until golden brown and a toothpick inserted near the center comes out clean.
  11. Cool: Remove from oven and transfer to a cooling rack for 10 minutes.
  12. Make the Lemon Glaze: In a small bowl, whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tsp lemon zest until smooth.
  13. Glaze the Scones: Drizzle or brush the lemon glaze over the warm scones and let it set for a few minutes before serving.

Notes

If dough is too sticky, chill in fridge for 10 minutes before shaping. Avoid overmixing to keep scones tender. For extra crispiness, bake on a preheated cast iron skillet. Brush tops with cream before baking for a golden crust. Frozen blueberries can be used without thawing to prevent soggy dough. Variations include gluten-free and vegan adaptations.

Nutrition

Keywords: brown butter scones, blueberry scones, lemon glaze, crispy scones, breakfast scones, brunch recipe, easy scones

Find it online: https://magnetmeal.com/crispy-brown-butter-blueberry-scones-recipe-with-easy-zesty-lemon-glaze/