Copycat Starbucks Blueberry Scones
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. Tender and golden-edged with a hint of lemon, there’s no drive-thru required for these easy, bakery-style scones!
8
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!
Notes
For best results, use the coldest possible ingredients and handle dough gently. Frozen blueberries can be used—just add them straight from the freezer. Scones are best served fresh but can be stored in an airtight container for up to 2 days at room temp, or wrapped and refrigerated for up to 5 days. To freeze: freeze shaped, unbaked wedges and bake from frozen, adding 2–3 minutes to bake time. Glaze is optional, but adds a classic sweet finish. Try lemon glaze (lemon juice instead of milk) for extra zing.
Nutrition
Calories: 310kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 210mg | Potassium: 82mg | Fiber: 1g | Sugar: 17g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1.7mg