Buttery, fluffy, and dotted with juicy bursts of blueberry, these Starbucks blueberry scones are made with flour, cream, butter, and lemon zest for cozy, crumbly bliss.
If your morning coffee has been feeling a little lonely lately, meet its new best friend. These Starbucks blueberry scones are tender, golden-edged triangles of joy—soft on the inside, lightly crisp outside, with jammy fruit and a kiss of lemon to keep things interesting. They smell like a warm bakery hug and taste like brunch at your favorite café, minus the mystery packet of grape jelly they always toss in the bag.
The best part? No drive-thru required. Just a little grating, a little whisking, and a short freezer nap for the dough. Whether you’re a weekday meal-prepper or a weekend slow-baker, these are a low-effort, high-reward kind of snack.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Copycat Starbucks Blueberry Scones
I won’t overhype it. These are just really good scones. Not overly sweet, not dry or biscuit-y, and they feel kinda fancy even though they’re not fussy.
- Ridiculously simple to make: You just grate, mix, pat, slice, chill, and bake. It’s rustic baking at its cushiest.
- Golden and lightly crisp on the outside: That double-cream brush before and after freezing works magic. Don’t skip it.
- Tender, moist center: The heavy cream keeps things soft, rich, and just melt-in-your-mouth enough to distract you from emails.
- Bright lemon spark: A little zest wakes the whole thing up. No sleepy pastries here.
- Perfect reason to use up blueberries: Especially when you impulsively bought the big container again. No regrets.
Ingredient Notes
Just a few basics with a couple flavor-boosting friends. Here’s what each one brings to the party:
- All-purpose flour: The main structure. Nothing fancy, just the good ol’ pantry staple.
- Granulated sugar: Sweetens things up slightly, but doesn’t overpower the berries or lemon.
- Baking powder: Gives the scones lift so they’re not flat and sad-looking.
- Lemon zest: Adds zingy, bright citrus notes. It makes the blueberries pop.
- Salt: Just enough to round out all the sweet-tangy action. Trust me on this.
- Cold unsalted butter: The butter should be very cold and grated right in. It creates those little flaky layers you want.
- Egg: Helps the dough hold together and adds a bit of richness.
- Heavy cream: Moistens the dough and gives the tops a golden finish when brushed on. Keep it cold.
- Vanilla extract: Just a hint to warm the background flavor. Adds another quiet layer.
- Fresh blueberries: Grab the plumpest, firmest ones for best results. Frozen may work too, with a gentle hand and fast fingers.
- Powdered sugar, milk or lemon juice, vanilla (for glaze): Optional, but highly recommended. Adds a sweet shell for that classic coffee shop finish.
How To Make This Copycat Starbucks Blueberry Scones
This is a very casual dough. You don’t need a mixer or complicated steps. Just some chilly ingredients and soft hands.
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Grate and freeze the butter: Grate your fridge-cold butter using the large holes of a box grater and spread it on a plate. Pop it in the freezer for 15–20 minutes. This keeps it from melting too early.
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Prep the pan and mix the dry stuff: Line a baking sheet with parchment or a silicone mat. Then whisk your flour, sugar, baking powder, lemon zest, and salt together in a big bowl. Smells like lemony shortbread already.
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Add the frozen butter: Mix the grated butter into the flour mix using a spoon or fingers until it looks like coarse sandy crumbles. Cold bits of butter = pockets of tenderness.
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Whisk and combine wet ingredients: In a separate bowl, whisk the egg, heavy cream, and vanilla until smooth. This is your wet team.
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Bring dough together: Pour the wet mix over the dry. Use a wooden spoon or soft spatula to mix into a shaggy dough. Now toss in those blueberries and fold gently a few more times. It’ll be messy and sticky. That’s perfect.
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Shape and slice: Plop the dough on a lightly floured counter, pat it into a circle about 1 inch thick, then slice into 8 wedges. They’ll look like little pizza slices… blueberry-laced, buttery pizza.
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Chill again before baking: Place the wedges on your lined baking sheet, spacing them a bit apart. Brush the tops with cream, then freeze for 15–20 minutes. This firms everything up for a great bake.
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Bake until golden: Set the oven to 400°F while the scones chill. Once ready, brush the tops again with cream and bake for 18–22 minutes until golden brown and lightly puffed.
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Cool and glaze: Let them cool on the baking sheet for a few minutes, then transfer to a wire rack. Whisk together your glaze ingredients and drizzle over the scones while they’re still slightly warm. Or not. Room-temp is also dreamy.
Storage Options
Alright, so you’ve had your second scone, resisted the third, and now you’re wondering what to do with the rest. Here’s the lowdown.
Stick cooled scones in an airtight container and they’ll stay fresh at room temp for about 1–2 days. Honestly, they’re best the day you bake them, but slightly warmed leftovers are still delightful.
If you want to hold onto a few, wrap them individually and tuck them in the fridge. They’ll last 4–5 days, no problem. When ready to eat, pop one in the toaster oven or air fryer for a few minutes to bring back that soft-inside, crisp-outside thing.
Yes, you can definitely freeze them! You’ve got options: freeze the unbaked wedges (after that first chill) and bake from frozen, just adding a couple more minutes to the oven time. Or freeze baked scones, then warm gently when ready. I prefer unbaked—it gives you that fresh-baked vibe on command.
Variations and Substitutions
Once you’ve nailed the classic version, it’s pretty fun to riff on these. Here are a few twists worth trying:
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Frozen blueberries: Totally fine in a pinch. Just don’t thaw them first or they’ll turn everything purple. Work quickly and keep your dough cold.
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Lemon glaze instead of vanilla: Swap milk for lemon juice in the glaze for more bright citrusy tang. It plays so well with the berries.
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Add-ins like white chocolate chips: Sprinkle in a handful for a sweet twist that feels bakery-worthy.
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Dairy-free option: Use cold coconut oil in place of butter and any rich plant-based cream. The flavor will shift slightly, but the texture still works.
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Other berries or fruits: Try blackberries, chopped strawberries (patted dry), or even tiny cubes of peach in summer. Just don’t overload.
What to Serve with Copycat Starbucks Blueberry Scones
These are lovely with your morning coffee or afternoon tea, but they also work on a brunch spread. Here’s how to round them out:
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A strong cup of coffee or a matcha latte: This is their natural habitat. Something cozy and soothing to sip while you nibble your way through flaky, lemon-scented bites.
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Yogurt with a drizzle of honey: A bowl of plain or vanilla yogurt with honey and maybe a few almonds balances the sweetness and rounds out breakfast beautifully.
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Soft scrambled eggs: If you want a savory contrast, eggs play it cool. Those tender folds of egg pair surprisingly well with a sweet scone.
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Pan seared salmon for brunch: Sounds fancy, but if you’re doing a more elevated lineup, something rich and savory like this makes a dreamy companion.
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A fresh fruit salad: Especially in summer, when berries are bursting. It lightens the whole plate and keeps things bright and fresh.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you absolutely can, but there’s a trick. Use them straight from the freezer—don’t thaw them first. This helps prevent the blueberries from bleeding too much into the dough and turning the scones an unappetizing shade of bruise. Just toss them in quickly and gently, and try not to overmix. That should do the trick.
How do I know when the scones are done baking?
Keep an eye out at the 18-minute mark. You want lightly golden tops and edges, and the scent of butter and berries wafting through your kitchen like some kind of cozy candle. If they still look a bit doughy in the center, give them another minute or two. The bottom should be firm and lightly browned when done.
Can I make the dough ahead of time?
Yes, and it works beautifully. Just shape the dough into wedges and freeze them on a baking sheet. Once solid, you can transfer them to a freezer bag and store for up to a month. When you’re ready to bake, pop them straight into the oven (don’t thaw), but add about 2–3 extra minutes to the bake time. So easy.
Do I have to use the glaze?
Totally optional, but it adds a delightfully sweet finish and a little café-style flair. If you’re in a rush or just not a glaze person, you can absolutely skip it. The scones will still shine with that bright lemon zest and sweet berries. They’re not relying on frosting to be interesting—it’s just an extra flourish.
Copycat Starbucks Blueberry Scones
Ingredients
Scones
- 2 cups (250 g) all-purpose flour
- 1/3 cup (67 g) granulated sugar
- 2 1/2 tsp (12 g) baking powder
- 1 (2 tsp) lemon, zested about 2 teaspoons zest
- 1/2 tsp (3 g) salt
- 1/2 cup (113 g) unsalted butter cold, grated
- 1 large egg
- 1/2 cup (120 ml) heavy cream plus more for brushing
- 1 tsp (5 ml) vanilla extract
- 1 cup (155 g) fresh blueberries
Optional Glaze
- 2/3 cup (80 g) powdered sugar
- 1–2 tbsp (15–30 ml) milk or lemon juice to thin
- 1/4 tsp (1 ml) vanilla extract
Equipment
- Box grater
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Pastry brush
- Wire rack
Instructions
- Grate fridge-cold butter using a box grater and spread on a plate. Freeze 15–20 minutes so it stays firm and cold.
- Line a baking sheet with parchment paper or a silicone mat. In a large bowl, whisk together flour, sugar, baking powder, lemon zest, and salt.
- Add frozen, grated butter to dry ingredients. Toss with a spoon or your fingertips until mixture resembles coarse, sandy crumbs.
- In a separate bowl, whisk egg, heavy cream, and vanilla until smooth.
- Pour wet ingredients over the dry mix. Stir with a wooden spoon or spatula just until a shaggy dough forms. Add blueberries and fold in very gently, just until combined.
- Transfer dough onto a floured surface. Pat into a 1-inch-thick circle (about 7–8 inches wide). Use a sharp knife to cut into 8 wedges.
- Arrange wedges on prepared baking sheet, spaced an inch apart. Brush tops with a little extra heavy cream. Freeze scones for 15–20 minutes while preheating oven.
- Preheat oven to 400°F (200°C). Brush tops with another layer of heavy cream. Bake 18–22 minutes, until golden and puffed. Cool on baking sheet for 5 minutes, then transfer to wire rack.
- If glazing, whisk together powdered sugar, milk/lemon juice, and vanilla until smooth. Drizzle over warm scones. Serve and enjoy!
