Our easy copycat Starbucks blueberry scones recipe has all the flavors of those at your local cafe, but are even better! Flaky, tender, and moist blueberry scones burst that with fresh blueberries in every bite.
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Why You'll Love This Recipe
Biting into one of these moist, tender homemade Starbucks blueberry scone copycats will transport you to bakery heaven.
The optional drizzle of simple icing elevates this Starbucks blueberry scone recipe also.
- Their crispy exterior gives way to a soft, flaky interior bursting with blueberries and a hint of lemon.
- Best of all, these Starbucks blueberry scones can be ready in less than an hour, and at a fraction of the cost!
Ingredients You'll Need
- Butter - Cold butter, grated with a box grater.
- Flour - All purpose flour.
- Sugar - White granulated sugar.
- Baking powder
- Salt
- Lemon zest - Freshly zested.
- Heavy cream
- Egg
- Vanilla extract
- Blueberries - Fresh is preferred, but should you use frozen, rinse off any crystalized blueberry juice on the clumps of frozen berries. Use while still frozen so they don't 'bleed' into the scone dough.
- Coarse Sugar - To sprinkle on top of each scone before baking, optional
- Icing - Simple powdered sugar & milk icing to drizzle after cooled, optional.
PRO TIP: Get fresh blueberries that are still nice and firm. Rinse them, lay them out to dry on paper towels.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Starbucks Blueberry Scones
If you have ever wanted to copy the Starbucks blueberry scones recipe now is your chance! Tender, flaky, moist blueberry muffins in less than 45 minutes, and even better than the originals!
Mix The Dry Ingredients Together
- Preheat your oven to 400 degrees F. Spray a rimmed baking sheet with non stick spray, or use a round piece of parchment paper.
- Whisk the dry ingredients and lemon zest all together in a large mixing bowl.
- Grate the stick of butter into the bowl of mixed dry ingredients.
PRO TIP: Freeze or chill the stick of butter, then grate it the flour mixture. Cold butter is key to these scones staying moist and having a light textured crumb.
Cut In The Grated Butter
- Toss the flour into the butter with the whisk to break up and coat the grated butter bits completely with flour.
- Continue breaking the grated butter into the flour until it's loose and crumbly. Don't over mix. Make a well in the center.
- Whisk the cream, egg, and vanilla in a small bowl and pour into the center of the flour mixture. Use a spatula to fold together until lightly mixed.
Fold In Blueberries And Form A Disc
- Add the blueberries and fold into the dough gently. Tip the dough out onto a floured work surface.
- Using your hands, gather the dough into a round disc, gently flattening into an 8" wide disk and cut into 6 - 8 wedges.
Cut Into Wedges And Bake
- Place the blueberry scone wedges on a parchment covered baking sheet and brush the tops with a little cream. You can sprinkle with coarse sugar also if you don't plan to drizzle with icing.
Drizzle Icing When Cooled
- Bake in the preheated oven for 25 to 28 minutes or until golden brown.
- When you remove the blueberry scones from the oven, let them cool down before transferring to a plate or drizzling with icing.
PRO TIP: To make a simple icing, mix 1 cup of powdered sugar with 3 - 4 tablespoons of milk or cream until you get a drizzle consistence.
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.
Serving Suggestions
Serve these copycat Starbucks blueberry scones for breakfast, brunch, or an afternoon snack. They are delicious with hot coffee for company or as a weekend family treat.
Related Recipe
- Lemon Poppy Seed Scones
- Green Tea Matcha Scones
- Tart Cherry Scones
- Easy Skillet Blueberry Crisp (Gluten Free)
- Tropical Fruit Salad
Storage Options
- Store leftover blueberry scones in an air tight container at room temperature for up to 3 days, then refrigerate or freeze.
- Starbucks blueberry scones can also be frozen unbaked. Simply place the wedges in a plastic freezer container and seal the lid. Freeze for up to 6 months.
- To reheat or bake: Let the frozen dough defrost overnight in the refrigerator and then bake according to the directions for this Starbucks blueberry scone recipe.
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.
COLD butter, and a very light handling. By grating frozen butter, you can simply toss it in the flour to coat it, bust it up a little smaller with the whisk and the butter is evenly distributed.
Scones are a type of 'quick bread'. They can be savory or sweet, and use baking powder as a leavening agent.
Reheat scones in the microwave by wrapping them in a damp paper towel and heating them for one or two 15 second intervals until warm.
More Delish Ideas
- Dutch Oven Sourdough Bread
- Dairy Free Blueberry Muffins
- Sourdough Naan
- Weight Watchers 3-Ingredient Bagels
Starbucks Blueberry Scones (copycat)
Ingredients
- 2 cup flour all purpose
- 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
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
- 1 ½ cup blueberries fresh
Simple Icing (Optional)
- 1 cup powdered sugar
- 4 tablespoon milk or cream
Instructions
- Preheat your oven to 400 degrees F. Spray a rimmed baking sheet with non stick spray, or use a round piece of parchment paper.
- Whisk the dry ingredients and lemon zest all together in a large mixing bowl.2 cup flour, ⅓ cup granulated sugar, 1 tablespoon baking powder, ¾ teaspoon salt, 1 tablespoon lemon zest
- Using a box grater, grate the stick of cold or frozen butter into the bowl of mixed dry ingredients. Toss the grated butter and flour together to lightly coat the grated butter with flour.PRO TIP: Freeze or chill the stick of butter, then grate it the flour mixture. Cold butter is key to these scones staying moist and having a light textured crumb.½ cup butter
- Continue breaking the grated butter into the flour until it's loose and crumbly, for just 1 minute. You will have a coarse mixture of loose flour and flour coated butter bits in the bowl. Don't over mix. Make a well in the center.
- Whisk the cream, egg, and vanilla in a small bowl and pour into the center of the flour mixture. Use a spatula to fold together until lightly mixed.1 large egg, ⅔ cup heavy cream, 1 teaspoon vanilla extract
- Add the blueberries and fold into the dough gently. Tip the dough out onto a floured work surface.1 ½ cup blueberries
- Using your hands, gather the dough into a round disc, gently flattening into an 8" wide disk and cut into 6 - 8 wedges.
- Place the blueberry scone wedges on a parchment covered baking sheet and brush the tops with a little cream. You can sprinkle with coarse sugar also if you don't plan to drizzle with icing.
- Bake in the preheated oven for 25 to 28 minutes, or until golden brown.
- When you remove the blueberry scones from the oven, let them cool down before transferring to a plate or drizzling with icing.
Simple Icing
- Mix the powdered sugar and milk together in a small bowl, drizzle on the scones when they have cooled.
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.
- If using frozen blueberries, do not let them defrost before adding to the scone dough!
Nutrition
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