Start your morning off right with a delicious batch of Starbucks Blueberry Scones! These scones are bursting with flavor and sweetness, thanks to the fresh blueberries. With just a few ingredients, you can whip up this classic recipe in no time.
Plus, it's an easy way to get that bakery-style scone experience at home. So what are you waiting for? Let's get baking!
Do you like to sip on a cup of coffee while eating your Starbucks Scones?!? Who doesn't, right?! Well, with this easy recipe for Starbucks Blueberry Scones, you can enjoy a perfect golden brown scone from the comfort of your own couch, in your pajamas without any judgement- and for a fraction of the price!
Why You Need These Scones
- These homemade scones are cheaper than buying them from the local coffee shop
- They're going to be fresher than any scone you'd ever order too
- You can easily customize these to make them exactly how you like them and they are perfect for an afternoon snack
- This copycat Starbucks Blueberry Scone recipe yields flaky, tender, soft and fluffy scones - not the little pucks that are too hard to eat!
Get all the info in the recipe card at the bottom of the post.
- all purpose flour
- white sugar
- baking powder
- unsalted butter
- vanilla extract
- large egg
- heavy cream
- vanilla yogurt
- frozen blueberries
- powdered sugar
- lemon juice
Extra sugar for topping
How to Make Starbucks Blueberry Scones
First, preheat the oven to 400°F and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, salt, and baking powder. Add in cubed butter to the dry ingredients and mix with a fork or pastry cutter. You want the butter to be crumbled and pea-sized.
Next, add vanilla and egg and mix these wet ingredients in again. The dough will still be crumbly. Pour in heavy cream and yogurt, and continue mixing until a loose dough forms. It will still be slightly dry and crumbly.
Add frozen blueberries and blend gently. Don't burst too many berries.
Pour the mixture onto a clean surface or silicone mat but do not try to knead or roll out the dough. Simply form the dough into a round disk and flatten it slightly.
Cut into six triangular pieces to fit the scone shape.
Place each scone on the earlier prepared baking sheet and sprinkle lightly with white sugar. Place in the oven for 15 minutes or until the edges brown slightly.
Remove from the oven and let cool for 15 minutes.
To make the lemon glaze, whisk together lemon juice, milk, and powdered sugar in a separate bowl until smooth. Drizzle the glaze onto the cooled scones generously.
Now you're all set to enjoy the mouthwatering scones or keep them aside at room temperature for later!
For best results, leftover scones should be stored in an airtight container or plastic ziptop bag for up to 3 days. Additionally, you can freeze your scones.
You can freeze by flash freezing the scones on a cookie sheet and then placing them in a freezer safe bag or wrapping them individually with plastic wrap before placing them in a freezer safe container or a freezer safe bag for up to 3 to 6 months.
If you choose to freeze these scones in a container, you need to wrap them or at least place a paper towel in between a few of them so they don't freeze together.
- For a little extra tang flavor, add in some lemon zest to the scone batter. You could also sprinkle it into the lemon juice glaze ingredients.
- For a more savory flavor, add in some shredded cheese or chives to the scone dough.
- Another delicious twist would be to substitute the white sugar with brown sugar for a hint of caramel-y goodness.
- Don't want to use yogurt? Try using whole milk or sour cream in its place.
- Sweeten these up some more by sprinkling some coarse sugar over top of the scones when you add the lemon glaze.
Best Blueberry Scone Recipe Tips
- I like to use a wooden spoon when making the lemon blueberry scones. It’s gentler on the butter and helps break it into smaller pieces as you're stirring.
- You can also use a food processor to make scones if you have one. Just be sure to pulse it several times so the butter gets incorporated correctly.
- If your butter is too soft, chill it for 15 minutes before making the scone batter.
- When cutting these delicious scones, use a sharp knife so it's easier to cut through the dough.
Should I use fresh squeezed lemon juice?
I always prefer using fresh squeeze lemon juice when possible. If you don't have a lemon, you can use the store bought juice in the small bottles for this copycat Starbucks Blueberry Scones recipe.
What are some tips to get the perfect scone?
There are several tips to get the perfect scone.
First, use cold butter when cutting it into the dry ingredients. This helps create a flakier scone with large pockets of butter throughout.
Also, be sure to handle the dough as little as possible. Overworking the dough can cause your scones to become dense and chewy instead of light and fluffy.
Lastly, make sure to bake the scones until they’re golden brown on top so that they have a delicious crispy exterior while still being tender and moist on the inside.
How can I get my scones the correct shape?
To get the correct shape for your scones, it’s important to start with a lightly floured surface. Gently press the dough into an even circle or square before cutting it into wedges. Once you’ve cut the desired shapes, be sure to transfer them onto the baking sheet in one piece and not risk overworking the dough.
This will help keep your scones in their intended shape while baking without adding too much extra flour and changing the texture of your scones without meaning to.
More Homemade Dessert Recipes
Now that you see how simple it is to make some copycat Starbucks scones, which other flavors are you making next? I know the Cranberry Orange Scones are the next ones on our must make Starbucks Copycat list- recipe coming soon!
- Mixing bowl
- 9x11 inch Baking Sheet
- Pastry Cutter (optional)
- 2 ½ cups all purpose flour
- ½ cup white sugar
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- 1 stick unsalted butter cubed
- 2 teaspoons vanilla extract
- 1 egg
- ¼ cup heavy cream
- ¼ cup vanilla yogurt
- 1 cup frozen blueberries
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
Extra sugar for topping
- Preheat the oven to 400 degrees fahrenheit and prepare a baking sheet with parchment paper.
- In a mixing bowl combine the dry ingredients of flour, sugar, salt and baking powder, whisking together.
- Add in the cubed butter and blend with the flour mixture using a fork or pastry cutter. You want to the butter to be crumbled in and pea size.
- Next add the vanilla and egg, mixing together again. The dough will still be very crumbly.
- Then pour in the heavy cream and yogurt, continuing to mix with a fork until a loose dough forms. It will still be slightly dry and crumbly.
- Add in the frozen blueberries and gently mix in, trying not to burst too many blueberries.
- Pour this onto a clean surface or silicone mat. Do not try to knead or roll out the dough. Simply form the dough into a round disk and flatten slightly.
- Cut into 6 triangular pieces to create the scone shape.
- Place each scone on the earlier prepared baking sheet an lightly sprinkle with white sugar.
- Place in the oven for 15 minutes or until slightly browned around the edges of the scone.
- Remove from the oven and let sit for 15 minutes.
- Make the lemon glaze by adding the lemon juice and milk to the powdered sugar bowl.
- Whisk together until smooth.
- Once the scones have cooled, generously drizzle the glaze onto the pastries.
- Enjoy or let the glaze harden and store for later.
- Store in a tightly sealed container or plastic zip sealed bag for up to 3 days