Starbucks blueberry scones are a delicious treat for breakfast or as an afternoon snack. These scones are bursting with fresh blueberries and a hint of lemon.
If you have ever wanted to replicate the Starbucks blueberry scones recipe now is your chance! These scones are moist, tender, and simply delicious.
Why you will love this recipe
Do you love Starbucks blueberry scones? If so, you're in luck because this recipe replication is just as delicious, and it's much cheaper to make at home. All you need are a few simple ingredients and about 45 minutes. Be sure to make these during the summer when blueberries are in season.
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Ingredients
Freeze or chill the ½ cup cube of butter, then grate it into a bowl. Keep it chilled in the refrigerator until you need it. Cold butter is key to these scones staying moist and having a light textured crumb.
Get fresh blueberries that are still nice and firm. Rinse them, lay them out to dry on paper towels.
- butter
- all purpose flour
- sugar
- baking powder
- salt
- lemon zest
- heavy cream
- egg
- vanilla extract
- fresh blueberries
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to replicate Starbucks Blueberry Scones
This recipe replicates the popular scones at Starbucks. Try not to over mix the butter into the flour (it will look like it is not completely blended in). Be careful also not to over mix the liquid cream mixture into the flour mixture, especially after the blueberries are added.
Use your fingers to keep a light touch and not break the blueberries.
Prepare the dry ingredients
- Add the cold grated butter into the bowl of mixed dry ingredients. Toss the flour into the butter with your fingers, like salad forks, and coat the grated butter bits.
- Continue using your finger tips, smashing the butter and flour between your finger to mix it together. Don't over mix. It will be loose with lots of flour unmixed.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Mix the dough
- Pour the whisked liquids into the center of the flour mixture. Use a spatula to fold it together until lightly mixed. Add the blueberries with your fingers gently to blend in.
- Tip the dough out on a floured board. Using your hands, gather the dough into a round disc, gently flattening as you do so.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Shape dough and bake
- Brush the dough disc with cream and cut into 8 wedges. Transfer the wedges to a round pan, like a shallow pizza pan. Sprinkle with coarse sugar if you like, and bake.
- When you remove from the oven, let them cool a bit before transferring to a plate.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Serving Suggestions
Serve these for breakfast, brunch, or an afternoon snack. They are delicious with hot coffee for company or a weekend family treat. Serve them with our Easy Minted Melon Salad recipe for a perfectly balanced Continental breakfast.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Equipment
- round baking pan (like a low rimmed pizza pan)
The round baking pan will help you keep the wedges spaced when you transfer the wedges of dough. Keep the dough about 1" to 2" apart on the pan so that the dough has room to spread, yet still close enough to keep from overcooking the wedge tips.
Storage
You can freeze the baked scones and you can also freeze the unbaked scone wedges! Just place the wedges in a plastic freezer container and seal the lid. The scones can be frozen for up to 6 months, both baked or unbaked.
Let the frozen dough defrost overnight in the refrigerator and then bake according to the directions for the recipe.
Tips for Success
- Grate the butter when it is frozen or cold, keep it refrigerated until ready to mix into the flour mixture.
- Use fresh blueberries for the best results. Frozen blueberries will be mushy if defrosted, so if using frozen blueberries, mix them in when still frozen.
Frequently asked questions
The texture of canned blueberries will not work with this thick, stiff and cold dough. They will break, smear, and get mashed up. I recommend frozen blueberries so you can mix those in while still frozen.
Yes, you can double this recipe. Just use a light hand with the mixing of the butter & flour, and the mixing of the moistened dough with the berries.
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📖 Recipe
Starbucks Blueberry Scones
Equipment
- 1 round baking pan (a low rim pizza pan is perfect!)
Ingredients
- 2 cups all purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ¾ tsp salt
- 1 tablespoon lemon zest
- ½ cup butter (frozen or chilled and grated)
- 1 large egg
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cup fresh blueberries
Instructions
- Preheat your oven to 400 degrees F. Spray a round baking sheet with non stick spray, or use a round piece of parchment paper.
- Grate the frozen or cold butter into a small bowl and keep chilled until ready to use. Make sure you don't squash or flatten the grated butter. Keep the grated bits fluffy and loose.½ cup butter (frozen or chilled and grated)
- Measure the flour, sugar, baking powder, salt, and lemon zest into a large mixing bowl. Blend all together.2 cups all purpose flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, ¾ teaspoon salt, 1 tablespoon lemon zest
- Add the chilled, grated butter into the bowl of flour mixture. Using both hands, use your fingertips like salad scoops and fluff the flour into the butter so the butter gets coated with flour. Continue using your fingers but now mash the flour and butter together a little. It should look coarse and crumbly. There will be flour not blended into butter. Make a small well in the center of the flour and butter mixture.
- Whisk the egg, cream, and vanilla in a small bowl. Pour this liquid mixture into the well of the bowl of flour.1 large egg, ½ cup heavy cream, 1 teaspoon vanilla extract
- Using a spatula quickly fold the flour mixture into the liquid mixture just barely. While it still looks only half mixed together, add the blueberries. Use the spatula or your fingers to gently combine until the flour and cream are just barely incorporated and blueberries distributed.1 ½ cup fresh blueberries
- Flour a board or counter top and gently tip out the scone dough. Gently shape it into a disc pressing down in places until it is 8" diameter. Don't worry if it is not smooth yet.
- Brush the top with heavy cream and smooth out the dough a little. Sprinkle with coarse sugar if you like. Cut into 8 wedges and transfer the wedges to a baking sheet. Keep wedges at least 1" apart. Bake in the preheated oven for 28 to 30 minutes or until golden brown. Let cool and then serve!
Notes
- Don't press the dough disc wider than 8" or it will be flatter scones and affect the baking time.
- Be sure to keep the wedges at least 1" apart on the baking sheet so there is room to spread.
- The grated butter does not have to completely mixed with all of the flour. The grating makes the pieces small enough that the heat during baking finishes the blending.
- The trick to having scones with a light crumb and moist center is to handle the dough as little as possible. So each step of the mixing of the flour or wet dough will seem like it is not quite complete. This is actually what you want.
Nutrition
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