Copycat Starbucks Blueberry Scones
Tender, buttery, and bursting with fresh blueberries, these copycat Starbucks blueberry scones are made with cold butter, cream, lemon zest, and vanilla. Sweet, flakey bliss that comes together easily in one bowl and tastes just like your favorite coffeehouse treat.
8
scones
Ingredients
Scones
- 2 cups (250 g) all-purpose flour spooned & leveled
- 1/2 cup (100 g) granulated sugar
- 2 1/2 tsp (12 g) baking powder
- 1/2 tsp (2.5 g) fine salt
- 1 lemon zested
- 1/2 cup (113 g) cold unsalted butter grated or cubed
- 1 large egg
- 1/2 cup (120 ml) heavy cream plus more for brushing
- 1 1/2 tsp (7 ml) vanilla extract
- 1 cup (150 g) fresh blueberries
Vanilla Glaze
- 3/4 cup (90 g) powdered sugar sifted
- 1 tbsp (15 ml) milk plus more as needed
- 1/2 tsp (2.5 ml) vanilla extract
Equipment
- Box grater
- Large mixing bowl
- Small mixing bowl
- Baking sheet
- Parchment Paper or Silicone Mat
- Whisk
- Pastry brush
Instructions
- Grate the cold butter using a box grater and place it in the freezer while you prep everything else.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and lemon zest.
- Add the grated (or cubed) butter to the dry ingredients and gently toss. Work the butter in using a pastry cutter or your fingers until the mixture resembles coarse, pebbly sand.
- In a small bowl, whisk together egg, heavy cream, and vanilla extract.
- Add the wet ingredients to the dry ingredients and gently stir together with a spatula until a shaggy dough forms. Add the blueberries and gently fold in to avoid smashing them.
- Turn the dough onto a lightly floured surface. Pat into a circle about 1 inch thick. Cut into 8 wedges.
- Transfer wedges to prepared baking sheet. Brush tops with a bit of cream. Freeze scones for 15–20 minutes while oven finishes preheating.
- Bake for 18–22 minutes, or until tops are golden and edges are lightly crisp. Remove and cool on pan for 5 minutes before transferring to a wire rack.
- Make the glaze: Whisk together powdered sugar, milk, and vanilla until smooth and pourable. Drizzle over slightly cooled scones. Enjoy!
Notes
For extra flakiness, don't skip freezing the butter and chilling the shaped scones before baking. You can freeze unbaked wedges and bake directly from frozen—just add a couple extra minutes. Swap lemon for orange zest or use different berries for fun variations. For even more bakery vibes, try a lemon glaze using lemon juice in place of milk.
Nutrition
Calories: 320kcal | Carbohydrates: 46g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 47mg | Sodium: 200mg | Potassium: 105mg | Fiber: 1g | Sugar: 17g | Vitamin A: 410IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1.4mg