If you’ve got a craving for something buttery, sweet, and fruity, you can’t go wrong with this bright and tasty copycat Starbucks blueberry scone recipe.
They’re super fluffy and fully loaded with colorful pops of fresh berries.
And whether you serve them warm with a dollop of butter or cool with fresh vanilla glaze, I know you’ll love them.
Copycat Starbucks Blueberry Scones Recipe
Love it or hate it, one thing is for sure: Starbucks makes some pretty scrumptious treats. And as much as I love their fudgy brownies and pumpkin bread, these blueberry scones are probably my faves.
They’re very light and airy, with plenty of fruity goodness in each bite. Plus, there’s lemon (or lime) zest right in the dough, making it wonderfully balanced and zippy.
Try the recipe today, and I know you’ll love them as much as I do.
I like these served warm with a bit of butter and jam. Or if I’m feeling extra indulgent, I’ll get some thick clotted cream!
Here’s what you’ll need to make them.
- All-Purpose Flour: Provides the structure for the scones.
- White Sugar: Adds sweetness and helps in browning.
- Baking Powder: Acts as the leavening agent, helping the scones rise and become fluffy.
- Salt: Enhances flavor and helps in gluten development.
- Lemon/Lime Zest: Adds a citrusy aroma and flavor, complementing the blueberries.
- Cold Butter: Provides fat for moisture and creates flaky layers.
- Egg: Acts as a binding agent and adds moisture, aiding in structure and rise.
- Heavy Cream: Adds richness, moisture, and contributes to the crumbly texture.
- Vanilla Extract or Paste: Adds flavor and aroma.
- Fresh Blueberries: Add natural sweetness, moisture, and a fruity flavor.
How to Make Starbucks Blueberry Scones
- Preheat oven to 400°F/200°C and prepare a baking sheet with parchment paper.
- Whisk flour, sugar, baking powder, salt, and zest in a large bowl.
- Cut cold butter into the flour until it forms crumbles.
- In a separate bowl, mix egg, cream, and vanilla.
- Create a well in the flour, pour in the egg mixture, and mix until shaggy.
- Rest dough for 5 minutes, then gently mix in blueberries.
- Turn dough onto a floured surface, lightly knead, and press into a 2-3 inch thick layer.
- Cut scones with a metal cutter and place on the prepared baking sheet.
- Brush with egg wash or cream.
- Bake 20-25 minutes until golden.
- Whisk and drizzle glaze over cool scones.
Frequently Asked Questions
Scones are insanely easy to make and they’re always a hit. But I know they intimidate some people.
So, here’s a few questions I often get asked:
1. How do you know when the scones are done?
You’ll know the scones are done when they have a lightly golden exterior and spring back slightly when you gently press the top.
You can also insert a toothpick into the center. If it comes out clean or with just a few crumbs, the scones are done.
2. Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries.
But they will release more moisture into the dough, potentially affecting the texture. Plus, they’ll bleed a little which can make the dough look blue/grey.
You don’t need to thaw them; just add them directly to the dough and bake them right away.
3. What can I use as a substitute for heavy cream?
To get the same richness as cream, use a mixture of non-dairy milk with a tablespoon of melted vegan butter.
4. Why is it important to use cold butter?
Cold butter is vital for creating a flaky texture in scones. When the scones bake, the cold butter melts, creating pockets of steam that lift the dough, leading to a light and flaky result.
It’s the same concept as croissants!
5. How should I store leftover scones?
Store leftover scones in an airtight container at room temperature for up to two days. Or freeze them for longer storage.
If frozen, thaw at room temperature or reheat in the oven at a low temperature to regain some of their original texture.
The beauty of this fluffy scones recipe is that you can easily swap out a few ingredients to make them your own.
So if you want cranberry scones, chocolate scones, or even cheese scones, it’s cinch.
Here’s a few of my go-to recipe variations:
1. Orange-Cranberry Scones
- Modifications: Replace the lemon/lime zest with orange zest, and use 1 cup of dried cranberries instead of blueberries.
- Additional Ingredients: Add 1 teaspoon of ground cinnamon to the flour mixture for an extra layer of flavor.
2. Chocolate Chip Scones
- Modifications: Leave the citrus zest out, and replace the blueberries with 1 cup of chocolate chips.
- Additional Ingredients: Add 1 tablespoon of cocoa powder to the flour mixture for more chocolaty flavor.
3. Vegan Coconut-Lime Scones
- Modifications: Use vegan butter and a vegan cream substitute (such as coconut cream). Use lime zest instead of lemon.
- Additional Ingredients: Add 1 cup of shredded coconut to the dough.
4. Savory Jalapeño-Cheese Scones
- Modifications: Remove sugar, vanilla, and blueberries from the original recipe. Replace 1/2 cup of all-purpose flour with 1/2 cup of cornmeal.
- Additional Ingredients: 1 cup of shredded vegan cheese, 2-3 jalapeños, finely diced, and 1 teaspoon of garlic powder.
Starbucks Blueberry Scones
- 250 grams of All Purpose Flour (2 cups)
- 75 grams of White Sugar (1/3 cup)
- 2 1/2 teaspoons of Baking Powder
- 1/2 teaspoon of Salt
- Zest of 1/2 Lemon/Lime
- 115 grams of Cold Butter (1/2 cup)
- 1 large Egg
- 120 milliliters of Heavy Cream (1/2 cup)
- 1 1/2 teaspoons of Vanilla Extract or Paste
- 180 grams of fresh Blueberries (1 cup)
- Optional Vanilla Glaze
- 100 grams of Powdered Sugar (1/2 cup)
- 15-20 grams of Milk (1 tablespoon)
- 15-20 grams of Heavy Cream (1 tablespoon)
- 1 teaspoon of Vanilla Extract or Paste
- Preheat the oven to 400°F/200°C and line a baking sheet with parchment paper.
- In a large bowl, whisk the flour, sugar, baking powder, salt, and citrus zest, so everything is evenly distributed.
- Cut the cold butter into small cubes and add it to the flour bowl.
- Using your hands or a pastry cutter, cut the butter into the flour (rub it between your fingers) until it resembles crumbles. Some of the butter will be incorporated, and some will be pea-sized.
- In a separate bowl, whisk the egg with the cream and vanilla until well combined.
- Make a well in the middle of the flour and pour the egg mixture into the bowl.
- Using a wooden spoon, gently mix the flour into the egg mixture until it’s shaggy but not fully combined. The dough should not be smooth.
- Allow the dough to rest for 5 minutes, then add the blueberries and very gently mix to distribute them. Again, the dough should not be smooth.
- Turn the dough out onto a floured surface and carefully press it together with your hands. This will be a little like kneading bread dough, but you’ll fold it and press it until it holds together. Do not overwork the dough into a smooth ball.
- Pat the dough until it’s 2-3 inches thick, then cut out the scones using a metal cutter.
- Place the scones on a lined baking sheet and brush with either egg wash or heavy cream.
- Bake for 20-25 minutes, until lightly golden and fluffy.
- For the glaze, simply whisk everything in a bowl until smooth. Then, drizzle it over the cool scones.