These Starbucks Blueberry Scones (copycat recipe) are rich, flaky with golden edges and bursting with blueberry flavor. These flaky scones can be made in just 35 minutes from start to scratch and are even better than the ones you get at Starbucks.
I love the Blueberry Scones at Starbucks and it was necessary to have it handy at home. It took me a few rounds of testing and tweaking to finalize this Blueberry Scones at Starbucks recipe. And now I can claim with confidence that my version is better than the real one and at a fraction of a price.
Table of Contents
Why You'll Love This Recipe
- Bake these flaky scones with a few pantry staples in only 35-minutes from start to finish.
- These scones are just perfect and you'll love the crumbly, light and flaky texture.
- These scones are cost effective and will taste better than the original ones.
- Blueberries bakes are just awesome just like my Old-Fashioned Blueberry Muffins, Blueberry Muffins, Blueberry Tray Bake with Lemon Glaze and Baked Blueberry Donuts.
Scones History
Scones originated in the 16th century, before baking powder was invented. Initially made with just flour, butter, and liquid, their shape has evolved over time. With the advent of baking powder, scones began to rise better.
even before baking powder was invented.
In the U.S., scones are typically large, triangular, and dry, often containing fruits like berries. In Britain, scones were originally round and flat but are now also served in triangular shapes. British scones are lightly sweet and may also be savory.
Using Cold Butter for Scones
The key to perfect Starbucks blueberry scones is using very cold butter, along with cold egg and heavy cream. Cold butter creates steam when baked, forming air pockets that result in a soft, flaky center with crisp edges.
To incorporate butter, use your fingertips to blend cubes into the flour until you have pea-sized pieces. If the butter warms up and starts to melt, chill the bowl in the freezer for 30 minutes to re-solidify the butter before continuing.
Ingredients
- Butter is one of the key ingredients in this recipe. Use high-quality butter for perfect results.
- Heavy Cream is another essential ingredients. Use fresh and full-fat heavy cream.
- Blueberries are the star ingredient for these scones. Starbucks uses dried blueberries in their scones but I recommend fresh blueberries to get the perfect flavor.
See the recipe card below for a full list of ingredients and quantities.
Substitutions & Variations
- Buttermilk: You can substitute buttermilk for heavy cream in the recipe, but note that this will alter both the texture and flavor of the scones. Buttermilk will make the scones a bit tangier and can result in a slightly denser crumb compared to using heavy cream. I prefer heavy cream because it contributes to a tender, soft crumb that yields a more delicate and flaky texture.
- Berries: You may substitute any berries for blueberries in the recipe, using an equivalent amount. Suitable options include strawberries, blackberries, and raspberries.
- Lemon Glaze: Use lemon glaze on the finished scones to add a tangy flavor.
This recipe hasn't been tested with alternative substitutions or variations. If you choose to replace or include different ingredients, we'd love to hear about your experience. Please share your feedback in the comments section below!
Baking Pro Tips
1. Unless a recipe says otherwise, always use room-temperature ingredients. This helps them mix together smoothly and evenly, for perfect results every time.
2. Ditch the measuring cups and grab your digital scale. Weighing dry ingredients in grams ensures perfect accuracy and consistent results.
How to Make Starbucks Blueberry Scones
Detailed Instructions Below! See the key steps here, then head to the recipe card below for full instructions.
1. In a bowl whisk together flour, sugar, baking powder, salt and lemon zest.
2. Using a pastry cutter or fingertips incorporate butter into the flour. Rub it until you get pea-sized butter chunks in loose flour.
3. Take another bowl and combine egg, cream and vanilla.
4. Add the wet ingredients and blueberries to the four. Knead until just barely combined.
5. Place the dough on a lightly floured surface. Shape until the dough comes together into an 8-inch round shape.
6. Cut into 8 pie or triangle pieces and arrange them on silicone mat in the baking tray. Apply the egg-wash on the scones and bake at 400 F for 20 - 25 minutes.
Expert Tips
- Butter: Use very cold butter for this recipe to create steam during baking at 400°F, which helps achieve a flaky texture.
- Freeze Scones Before Baking: After preparing the dough and placing the scones on a baking tray, freeze the tray for about 20 minutes. This step helps re-solidify the butter, ensuring optimal results during baking.
- Do Not Overwork the Dough: Do not overwork the dough. Mix just until combined to avoid developing gluten, which makes scones dense and tough. Keep butter in pea-sized chunks and avoid thorough mixing to ensure light, crumbly scones. Overmixing will infuse butter throughout causing the scones to flatten and spread during baking.
- Baking Powder: This crucial ingredient helps give scones their height and lift. Ensure you use fresh baking powder for the best results. To test its freshness, mix ½ teaspoon of baking powder with ¼ cup of boiling water. The mixture should immediately bubble and produce a thick foam. If it doesn’t, the baking powder is no longer effective and should be replaced.
Recipe FAQs
Absolutely, you can prepare scones a day ahead. Simply shape and cut the dough, then cover and store the scones in an airtight container. They’ll stay fresh in the fridge for up to a day or in the freezer for up to 3 months. When you’re ready to bake, arrange them on a baking tray and bake straight from the fridge or freezer—no need to thaw.
You can use either fresh or frozen blueberries for this recipe. I’ve used frozen blueberries, which work well. However, they may require a slightly longer baking time, so be sure to check them at regular intervals while baking.
How to Store
Room Temperature
These scones are best enjoyed the day they are baked. Avoid storing them on the counter for extended periods.
Refrigerator
Store scones in an airtight container in the fridge for 2-3 days. Layer them with paper towels to absorb moisture, placing a towel between each layer of scones. Let the scones cool completely before refrigerating to prevent sogginess.
Freezing Instructions
Wrap each scone in plastic wrap, then foil and store in a freezer bag. Freeze these scones for up to 3 months. Avoid applying glaze before freezing and apply it once you are ready to serve.
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Related Blueberry Recipes
Recipe
Starbucks Blueberry Scones (Copycat Recipe)
Ingredients
- 2 cup all-purpose flour (240 g)
- 2 teaspoon baking powder (10 g)
- ⅛ teaspoon cinnamon powder (0.31 g)
- ¼ teaspoon salt
- ⅓ cup castor sugar (75 g)
- ½ cup unsalted butter (113 g)
- 1 egg (large) cold
- 2 teaspoon vanilla extract (5 ml)
- ½ cup heavy cream (115 ml) cold
- 1 cup blueberries (150 g)
- 2 teaspoon lemon zest (4 g)
Egg Wash
- 1 egg (large)
- 2 teaspoon milk (10 ml)
Lemon Glaze
- ½ cup icing sugar (50 g)
- 2 tablespoon milk (30 ml)
- 1 teaspoon lemon juice (5 ml)
Instructions
Blueberry Scones
- Preheat at 400. Line a baking tray with silicone mat.
- Take a large sized bowl and whisk together flour, sugar, baking powder, salt, cinnamon powder and lemon zest.
- Using a pastry cutter of finger tips incorporate butter into the flour. Rub it until you get pea-sized butter chunks in the loose flour.
- Take another bowl and combine egg, cream and vanilla.
- Add the wet ingredients to the flour until just barely combined.
- Add the blueberries to the mixture and shape until it forms the shape of a dough. Do not overmix at this point.
- Place the dough on the silicone mat. Shape into an 8-inch round shape. Cut into 8 pie pieces or triangle pieces and arrange 1-2 inches apart. Brush with egg wash or heavy cream.
- Bake at 400 F for 20 – 25 minutes or until golden brown.
Lemon Glaze
- Prepare the glaze and pour over the scones.
Notes
-
- Butter: Use very cold butter for this recipe to create steam during baking at 400°F, which helps achieve a flaky texture.
- Freeze Scones Before Baking: After preparing the dough and placing the scones on a baking tray, freeze the tray for about 20 minutes. This step helps re-solidify the butter, ensuring optimal results during baking.
- Do Not Overwork the Dough: Mix just until combined to avoid developing gluten, which makes scones dense and tough. Keep butter in pea-sized chunks and avoid thorough mixing to ensure light, crumbly scones. Overmixing will infuse butter throughout causing the scones to flatten and spread during baking.
- Baking Powder: This crucial ingredient helps give scones their height and lift. Ensure you use fresh baking powder for the best results. To test its freshness, mix ½ teaspoon of baking powder with ¼ cup of boiling water. The mixture should immediately bubble and produce a thick foam. If it doesn’t, the baking powder is no longer effective and should be replaced.
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