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 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!
How to Make Starbucks Blueberry Scones
This recipe is enough for 6-8 scones, depending on the size of your cutter.
- 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.