Blueberry Brown Butter Pecan Scones

Steps

1. Toast the pecans in a dry skillet over medium heat, stirring, 4–5 minutes until fragrant; tip onto a plate to cool.
2. Melt the butter in a small saucepan over medium heat and cook, swirling, until it foams and smells nutty with brown flecks, 4–6 minutes. Pour into a bowl and freeze about 20 minutes, until firm but scoopable.
3. Whisk the flour, brown sugar, baking powder, salt and cinnamon in a large bowl.
4. Cut the firm brown butter into the flour mixture with a pastry cutter or fingertips until pea-size pieces remain. Stir in the toasted pecans.
5. In a small bowl whisk the buttermilk, egg, maple syrup and vanilla to make the wet mixture.
6. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
7. Pour the wet mixture into the flour mixture and stir with a fork until shaggy. Gently fold in the frozen blueberries just until combined.
8. Turn the dough onto a lightly floured surface, divide it in half and pat each half into a 7-inch round about 1 inch thick. Cut each round into 6 wedges for 12 scones and set them on the baking sheet.
9. Brush the tops with the heavy cream, then sprinkle the granulated sugar evenly over the tops. Chill the tray 10 minutes.
10. Bake 18–22 minutes, until golden and a toothpick in the center of a scone comes out clean.
11. Cool on the sheet 5 minutes, then move to a rack and cool 10 minutes before serving.