It's always a good day to dive into the divine world of scones, but not just any scones. We're talking about a copycat Starbucks blueberry scone recipe that'll seriously amp up your home baking game.
This post may contain affiliate links. Check out the full disclosure.
These babies are more than just scones. They're fluffy, sunshiny little delights, a sweet song in your mouth. These scones are soft as clouds, super buttery, and peppered with fresh blueberries. They're insanely delicious.
If you've never made scones before- they're a piece of cake. Just make sure to use cold butter and cream, and don't overwork your dough. The smell of a baking scone is pretty hard to beat.
If you're a fan of all things blueberry, we've got a lineup that's gonna knock your socks off. Check out my super moist blueberry muffins, or how about this iced blueberry lemon cake? And let's not forget my favorite blueberry granola, the perfect crunchy treat to start your day. It's a blueberry bonanza!
Blueberry Scone Ingredients
- baking powder
- butter (cold)
- heavy cream
- zest of one lemon
- milk or heavy cream (for brushing)
For the optional glaze:
- powdered sugar
- heavy cream
Let's get into it. First, grab your box cheese grater and shred your cold butter, then stash it in the fridge. We want it super chilled when it's time to work its magic in our dough.
Next, we're adding a personal touch to our sugar. Pinch together the lemon zest and sugar in a small bowl until they're best buddies. You'll thank me later when your scones have that delicate lemony undertone. So good!
In a large bowl, sift together your flour, baking powder, and salt. This ain't just for show, folks. Sifting helps aerate the mixture, leading to fluffier scones.
Now, bring out your cold, grated butter from the fridge and incorporate it into the flour mixture.
Now's the time to introduce our sugar, lemon zest, and blueberries to the party. Be gentle, we don't want to heat up the butter, or to end up with too many squished berries here.
In a separate bowl, whisk together your cold egg and cream. The coldness helps keep our butter from melting too soon, resulting in better texture. Add this to your flour and mix it all up. Your dough's gonna look a bit shaggy at first. But, fear not! It'll come together when you knead it a few times on a floured surface.
Next, roll out the dough into a circle. I like to cut my scones into triangles, but feel free to get creative with your shapes. Remember, though, whatever shape you choose will impact the baking time, so keep a watchful eye!
Once you've cut your scones into your shape of choice, pop 'em onto a baking sheet lined with parchment paper. Give 'em a little bath with some milk or heavy cream brushed on top. This will give our scones a nice, golden color while they're baking.
Now, put those babies into a preheated oven and bake until they're golden brown and your kitchen smells like heaven. Don't peak until at least the 20 minute mark - you want to keep that heat in! Once baked, let your scones cool down a bit on a wire rack.
To make the glaze, you're gonna mix together your powdered sugar, heavy cream, and vanilla in a bowl until it's nice and smooth. Drizzle this sweetness over your scones and watch as it transforms them into glazed beauties.
And there you have it, folks! Your own homemade Starbucks blueberry scones that you can enjoy any time you want, right from your own kitchen. Pat yourself on the back, pour yourself a cup of coffee, and enjoy!
When mixing and kneading your scone dough, be gentle. Overworking it will lead to tough, dense scones. Your dough should be a little shaggy - it will come together when you knead it a few times.
- Berries: If blueberries aren't your jam or you're just looking to switch things up, feel free to swap them out for other berries. Raspberries or blackberries would be just as fabulous.
- Heavy Cream: If you don't have heavy cream on hand, a mix of milk and butter can work as a substitute. For each cup of heavy cream, use ¼ cup of melted butter and ¾ cup of milk.
- Flavorings: To add a punch of flavor, feel free to mix in some spices. A teaspoon of cinnamon or nutmeg could bring a warm, spicy note to these scones.
- Glaze: Want to make your scones extra special? Try a flavored glaze! Swap out the vanilla in the glaze recipe for lemon or almond extract.
- Shape: Who said scones have to be triangles? Feel free to cut them into rounds, squares, or any shape your heart desires! Just remember, different shapes may require slight adjustments in baking time.
- Room Temperature: Freshly baked scones can be stored at room temperature for up to 2 days. Be sure to wrap them tightly in aluminum foil or place them in a plastic bag to keep 'em fresh.
- Refrigerator: To extend their shelf life, pop the scones into the fridge. They'll keep nicely for about a week. Just warm 'em up a bit before enjoying – unless you're into the cold scone vibe, of course!
- Raw Dough: Did you know you can freeze the scone dough for later use? Just cut the dough into your preferred shapes, place them on a baking sheet, and freeze. Once frozen, transfer the unbaked scones to a plastic bag and store in the freezer. When ready to bake, there's no need to thaw – just add a few extra minutes to the baking time.
- Baked Scones: If you've got a batch of baked scones, let them cool completely before stashing them in the freezer. Place them in a freezer-safe bag or container. When you're ready to serve them, let them thaw at room temperature, then warm up a touch in the oven. And voila – it's like you've just baked a fresh batch!
Don't forget to share your scone adventures with us. Got any genius tweaks or secret tricks you used while whipping up these buttery beauties? Let us know in the comments below. And hey, if you nailed this Starbucks blueberry scone recipe and your kitchen is now a scone zone, leave a review and spread the love. Happy baking, friends!
Looking for more? Start here:
Starbucks Blueberry SconesPrint Recipe
- 3 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 8 tablespoon butter cold
- 1 tablespoon lemon zest
- ¼ cup sugar
- 1 + ½ cup blueberries fresh or frozen
- 1 + ¼ cup heavy cream divided
- 1 large egg
- 1 cup powdered sugar
- 2 tablespoon heavy cream
- 1 teaspoon vanilla
- Preheat your oven to 375°F. Line two baking sheets with parchment paper.
- In a large bowl, sift together the flour, baking powder, and salt.
- In a small bowl, mix the sugar and lemon zest. Pinch together with your fingers until fragrant.
- Grate the cold butter and add it to the flour mixture. Toss until the butter is gently incorporated and coated with flour.
- Add the sugar mixture and blueberries to the flour and butter, tossing gently until combined.
- In a separate bowl, whisk the egg and cream together. Slowly pour this into the flour mixture, stirring until just combined.
- Turn the dough out onto a floured surface and knead it a few times to bring it together.
- Roll the dough out into a circle and cut it into triangles. For other shapes, use a biscuit cutter or a glass.
- Place the scones onto the prepared baking sheet and brush the tops with milk or cream. Bake for 20-25 minutes or until golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
- Optional: While the scones are cooling, whisk together the powdered sugar, cream, and vanilla to make the glaze. Drizzle the glaze over the cooled scones. Enjoy!
- If your dough is too wet, add a bit more flour. If it's too dry, add a bit more cream. It will be a little dry and shaggy before kneading.
- To get a golden top on your scones, brush them with a bit of cream or milk before baking.
- If you'd like to freeze the scones for later, you can do so either before baking or after. Just follow the instructions given in the storage and freezing section above.
- Make sure to use fresh baking powder for the best rise.
- Note: This nutrition information includes the optional glaze. If you're opting out of the glaze, you can deduct about 40 calories, 9g of sugar, and 1g of fat per scone.
kitchenverve.com occasionally offers nutritional information for recipes on our site. This information is provided as a courtesy from online calculators and should be used only as an estimate. Although we attempt to provide the most accurate nutritional information possible, these figures will vary based on your chosen ingredients and cooking methods.