Copycat Starbucks Blueberry Scone
Servings: 6
Equipment
- Mixing bowl
- 9x11 inch Baking Sheet
- Pastry Cutter (optional)
Ingredients
- 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
Lemon Glaze
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon milk
Extra sugar for topping
Instructions
Directions:
- 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.
Notes:
- Store in a tightly sealed container or plastic zip sealed bag for up to 3 days