Brown Butter Chocolate Chip Scones with Blueberry Glaze

Brown Butter Chocolate Chip Scones with blueberry glaze were born out of my love for the flavors in Finnish Spoon Cookies. Specifically, the two recipes share the brown butter & berry combo- in either case, blueberries can be replaced by the berry of your choice. These flaky scones are made even better by the addition of chocolate chips. They’re an ideal brunch treat- easy, flavorful, indulgent without being a total sugar bomb.

Ever had those one dark chocolate covered acai berries? These will sorta remind you of those, but in a breakfast sweet kind of way.

Why You’ll Love This Recipe

These follow the same easy-peasy method as my Brown Butter Pecan Scones, so they’re awesome for when you want to be able to serve something in less than an hour! No one will ever suspect you of taking the easy road, though: they’re way too flavorful and elegant for that.

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

Tools & Equipment for Brown Butter Chocolate Chip Scones

• Small saucepan
• Liquid measuring cup
• Mixing bowls
• Measuring cups & spoons
• Knife
• Baking sheets
• Pastry brush
• Whisk
• Spatula or wooden spoon
• Food processor

Ingredients for Brown Butter Chocolate Chip Scones

For the Scones:

• 8 Tbsp (1 stick, 113 g) unsalted butter
• 1 cup (252 g) heavy cream, plus extra for brushing
• 2 cups (240 g) all-purpose flour
• 1/4 cup (25 g) granulated sugar
• 1 Tablespoon baking powder
• 1/2 tsp fine sea salt
• 1/2 cup semisweet chocolate chips

For the Glaze:

• 2 Tablespoons unsalted butter
• 2 Tbsp freeze-dried blueberries: I got these on Amazon. Trader Joe’s also has them!
• 1/4 cup (30g) powdered sugar
• 1 Tbsp heavy cream

The Process: How to Make Brown Butter Chocolate Chip Scones

Make The Scones

Brown the butter for the scones: heat it in a saucepan over medium-low heat. After it melts, it will begin to pop and crackle. After the popping stops, watch it and stir occasionally with a spatula. Brown flecks will appear at the bottom of the pan. When a lot of brown flecks have appeared, remove the pan. When in doubt, remove it earlier- you don’t want it to burn.

Set the butter aside to cool, and place the heavy cream in the freezer. You will want to leave it in there for 10 minutes or so. Let the butter cool in the meantime.

In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Set aside.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a silicone liner-or use a cast iron skillet, following the exact same directions. This recipe fits well in my 12 inch cast iron skillet.

Remove the cream from the freezer. Add the butter to the cream and whisk gently with a fork. The butter will form little globs (this is good). Add the butter and cream mixture to the flour mixture and stir together until fully combined. It will form a soft dough. Add the chocolate chips and stir in well.

Turn the dough out onto a lightly floured surface and knead a few times, then form into a round disk about 1 inch thick. Cut the dough into 8 even triangular slices. If you want smaller scones, cut each in half again.

Transfer each scone to the sheet pan and lightly brush the top of each with heavy cream. Bake 15-20 minutes, until the edges of the scones are lightly browned.

Make The Glaze

Add the freeze-dried blueberries to a food processor. Pulse until the berries are pulverized. They will still have some slightly larger pieces in them- if this bothers you, you can strain the powder. Melt the 2 Tbsp butter in a small saucepan. Once it’s melted, whisk in the berry powder, then the powdered sugar (it will form a paste). Then add & whisk in the heavy cream-use a little more if the glaze is too thick!

A note: I did not find that browning the butter for the glaze really added much value in this case, but you can try that too! Maybe your palate is more refined than mine and you’ll be able to tell.

Drizzle the glaze over the scones. Let sit for a few minutes to allow the glaze to set, then enjoy!

Frequently Asked Questions

How Should I Serve and Store Brown Butter Chocolate Chip Scones?

Serve immediately with coffee or tea! If you won’t serve them in the first several hours, I recommend freezing them. When you want to eat them, partially thaw at room temperature, then heat in the oven at 350 for a few minutes.

If you know you won’t eat them right away, wait to add the glaze until you’re ready to serve.

Can I Substitute The Blueberries?

You absolutely can switch those out for any berry of your choosing. I for one am curious to try a raspberry/white chocolate version of these.

Brown Butter Chocolate Chip Scones w/ Blueberry Glaze

Carol Scheck

Ever had those chocolate covered acai berries? These will kind of remind you of that, but in a soft, flaky scone form...plus the brown butter adds a delicious nuttiness.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Breakfast

Servings 8 large or 16 small scones

Ingredients

  

1x2x3x

• For the scones:
• 8 Tbsp 1 stick, 113 g unsalted butter
• 1 cup 252 g heavy cream, plus extra for brushing
• 2 cups 240 g all-purpose flour
• 1/4 cup 25 g granulated sugar
• 1 Tablespoon baking powder
• 1/2 tsp fine sea salt
• 1/2 cup semisweet chocolate chips
• For the glaze:
• 2 Tablespoons unsalted butter
• 2 Tbsp freeze-dried blueberries
• 1/4 cup 30g powdered sugar
• 1 Tbsp heavy cream

Instructions

 

• Brown the butter for the scones: heat it in a saucepan over medium-low heat. After it melts, it will begin to pop and crackle. After the popping stops, watch it and stir occasionally with a spatula. Brown flecks will appear at the bottom of the pan. When a lot of brown flecks have appeared, remove the pan. When in doubt, remove it earlier- you don't want it to burn.
• Set the butter aside to cool, and place the heavy cream in the freezer. You will want to leave it in there for 10 minutes or so. Let the butter cool in the meantime.
• In a large mixing bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
• Preheat the oven to 400 degrees and line a baking sheet with parchment paper or a silicone liner-or use a cast iron skillet, following the exact same directions. This recipe fits well in my 12 inch cast iron skillet.
• Remove the cream from the freezer. Add the butter to the cream and whisk gently with a fork. The butter will form little globs (this is good).
• Add the butter and cream mixture to the flour mixture and stir together until fully combined. It will form a soft dough.
• Add the chocolate chips and stir in well.
• Turn the dough out onto a lightly floured surface and knead a few times, then form into a round disk about 1 inch thick.
• Cut the dough into 8 even triangular slices. If you want smaller scones, cut each in half again.
• Transfer each scone to the sheet pan and lightly brush the top of each with heavy cream.
• Bake 15-20 minutes, until the edges of the scones are lightly browned.
• Make the glaze: Add the freeze-dried blueberries to a food processor. Pulse until the berries are pulverized.
• Met the 2 Tbsp butter in a small saucepan. Once its melted, whisk in the berry powder, then the powdered sugar (it will form a paste). Then add & whisk in the heavy cream-use a little more if the glaze is too thick!
• Drizzle the glaze over the scones.
• Let sit for a few minutes to allow the glaze to set, then enjoy!

Notes

Swap out the blueberries for any freeze-dried berry of your choosing!

Tried this recipe?Let us know how it was!

Pin for Later:

What Should I Make Next?

If you’ve yet to try the Finnish Spoon Cookies that inspired these scones, try them here.

For a less-sweet scone idea check out Rye Scones!