This homemade Starbucks blueberry scone recipe was inspired by the one at Bux. However, this recipe is so much better, thanks to fresh blueberries. The freshness creates sweet pops of flavor that dried blueberries never could. Made in 35 minutes, these will quickly become your favorite scone.
There is a reason Starbucks scones are famous. They are so good! I mean, who can resist a scone dipped into coffee? The only thing better than Starbucks scones is a homemade scone. The texture is softer, richer, and the blueberries are fresh. My mouth is watering just writing that.
This copycat recipe is easy to follow with detailed instructions. If this is your first batch of scones, you will be amazed by how easy they are to make!
Table of contents
What are Blueberry Scones?
Scones are a baked good similar to American biscuits. The essential ingredients are flour, fat, and milk with little sugar. Scones are sweetened with fruit, glazing the top or spreading clotted cream on each bite.
What Makes These Blueberry Scones So Good?
- First and foremost, they are homemade. IMHO nothing tastes better than homemade!
- Real blueberries create a flavor pop sweeter than dried blueberries at Starbucks.
- These scones are soft and buttery, with edges that crumble.
Specific Ingredient Notes
Baking Powder - To achieve a lift, use fresh baking powder opened in the last six months.
Cold Butter Always, always, always use cold butter when making pastry. Cold butter creates a flakey texture. If the butter becomes warm while making the dough, pop the dough in the freezer for 5 to 10 minutes. Once the butter is cold again, pick up where you left off in the recipe.
Blueberries - You can use fresh, frozen, or dried blueberries. Starbucks uses dried blueberries. I prefer fresh blueberries; they mix well and provide a fresh pop of flavor you cannot get with dried blueberries.
Note: I do not recommend frozen blueberries. They pop very easily when mixing, and add additional water to the recipe. The result is a blue scone that does not taste or look the same.
Detailed Notes About Butter
The butter is cut into small pieces in pastry making and mixed into the dry ingredients. The flour coats the butter. In the oven, the butter creates steam which results in flakes. The butter should be pea-sized or smaller. There will be lots of loose flour. I know this can appear wrong, but you want to achieve this.
I have tried grated butter and cubed butter when making scones. Hands-down scones were better with cubed butter. The grated butter was too small and produced scones that spread.
When working with butter, use either a pastry cutter or your fingertips. Using your whole hand will create heat resulting in the butter cooling faster. If the butter starts to become soft. Place the bowl in the refrigerator for 15 minutes to resolidify. Then pick back up where you left off.
Time needed: 35 minutes.
How to Make Starbucks Blueberry Scones - Copycat
Preheat oven to 400F/200C. Line a baking sheet with parchment paper.
- Mix Dry Ingredients
Whisk together flour, sugar, baking powder, salt, and lemon zest for even distribution. Add the cubed butter. Using your fingertips or a pastry cutter, incorporate the butter into the flour, leaving pea-sized bits of butter. At this stage, there will be loose flour.
*The key here is to incorporate the butter barely. There will be pea-sized butter crumbles, and the flour will seem unincorporated in places. Don't worry; this is how the flour should look.
- Mix Wet Ingredients
In a small bowl, whisk egg, cream, and vanilla extract.
- Combine Wet and Dry Ingredients
Using a wooden spoon, add the wet ingredients to the dry ingredients until combined. Gently fold in the blueberries.
Place the dough on a lightly floured surface. Gently pat into an 8-inch round shape. Cut the dough into eight triangles. Arrange on a baking sheet 1-2 inches apart. Brush with heavy cream and, if desired, top with coarse sugar—place triangles on the baking sheet.
Optional: If the butter has become soft, cover with cling wrap and place in the refrigerator for 15 -30 minutes.
Bake at 400f/200c for 20 - 24 minutes or until golden brown.
- Glaze (Optional)
In a medium bowl, whisk together all of the glaze ingredients together. The glaze should be at a spreadable consistency. If the glaze is too thick, add a teaspoon of milk. Let the scones cool for 5-10 minutes, and drizzle the glaze across the top.
Alternatives and Substitutions
Plant-Based/Vegan Butter - This is my preferred type of butter. Swap at a 1:1 ratio.
Buttermilk - Some bakers prefer buttermilk instead of whole milk. If using buttermilk, swap at a 1:1 ratio.
Fruits - Switch the blueberries for your desired fruit at a 1:1 ratio. Suggestions include strawberries, raspberries, or blackberries. If the fruit is large, cut it into smaller pieces for even distribution.
Next Level Flavor
We all love our blueberry Starbucks scones. However, sometimes I like to add icing or glaze. Here is a quick and straightforward glaze recipe.
- Confectioners sugar - ½ cup
- Milk/non-dairy milk - 1 tablespoon
- Heavy Cream - 1 tablespoon
- Vanilla extract or lemon juice - 1 teaspoon
In a medium bowl, whisk together all of the glaze ingredients together. The glaze should be at a spreadable consistency. If the glaze is too thick, add a teaspoon of milk. Let the scones cool for 5-10 minutes, and drizzle the glaze across the top. Let stand at room temperature for one hour to set.
Frequently Asked Questions
Starbucks consistently rotates its menu. Blueberry scones come and go and then come back again. The good news is with this recipe, you can have blueberry scones anytime!
Scones are made with a high percentage of dairy products. While I do not believe dairy is unhealthy, I feel the definition is up to personal interpretation.
Yes, these scones can be made vegan. However, I have not tested a recipe when writing this. If you want to make a vegan blueberry scone, I recommend using this recipe.
Fresh Baking Powder - Baking powder provides a lift during the baking process. This lift is essential to creating the soft and fluffy texture we all love. Always use baking powder that has been opened in the last 6 - 12 months. If unsure if your baking powder is fresh enough to bake, mix two teaspoons of baking powder with ½ cup of boiling water. If the water fizzes up
Even Spreading - Overworked dough will spread and flatten out. To avoid this, work the butter into the dough just enough to leave pea-sized crumbles. Working the butter until the dough is smooth results in flat scones dramatically spread.
Blueberries - Starbucks uses dried blueberries in their scones. For the great blueberry pops of flavor, I recommend using fresh blueberries. The taste is so much better. I do not recommend using frozen blueberries.
Top With Sugar - I like my scones on the sweet side and topped with pops of sugar. After brushing with whole milk, top with coarse sugar, and then bake.
Make-Ahead, Keep, and Store
Make-Ahead Instructions: Make, shape, and cut the dough. Cover and leave in the refrigerator for one night. Or freeze the dough in an airtight container for up to 3 months.
Keep and Store Instructions: Allow scones time to come to room temperature. Place a paper towel at the bottom of an airtight container and lay the scones on top. Place another paper towel layer above the scones. Store in the refrigerator for up to three days. (Warm scones will create moisture in the fridge, changing the texture to mush.)
Freezer Instructions: Do not glaze. Allow scones time to come to room temperature. Freeze on a baking sheet for 1 - 2 hours. Transfer to an airtight container and store for up to three months.
Great British Baking Show Bake
Season 7, Episode 5, Signature - Petit Fours
This bake is part of my challenge to bake through the Great British Baking Show.
Count: 15 down, 268 to go!
Starbucks Blueberry Scones Copycat
- 2 cups (250g) all-purpose flour
- ⅓ cup (72g) sugar
- 2 and ½ teaspoons (10g) baking powder
- ½ teaspoon (3g) salt
- 2 teaspoons (4g) lemon zest
- ½ cup (115g) unsalted butter, cold and cubbed
- 1 large egg, lightly beaten
- ½ cup (120ml) heavy cream
- 1 and ½ teaspoons (6g) vanilla extract
- 1 cup (180g) blueberries
- ½ cup (90g) confectioners sugar
- 1 tablespoon (15g) milk
- 1 tablespoon (15g) heavy cream
- 1 teaspoon (4g) vanilla extract or lemon juice
- Prep: Preheat oven to 400. Line a baking sheet with parchment paper.
- Mix Dry Ingredients: Whisk together flour, sugar, baking powder, salt, and lemon zest for even distribution. Add the cold cubed butter. Using your fingertips or a pastry cutter, incorporate the butter into the flour, leaving pea-sized bits of butter. At this stage, there will be loose flour.*The key here is to barely incorporate the butter. There will be pea-sized crumbles of butter, and the flour will seem unincorporated in places. This is the desired outcome.2 cups (250g) all-purpose flour, 2 and ½ teaspoons (10g) baking powder, ½ teaspoon (3g) salt, ⅓ cup (72g) sugar, 2 teaspoons (4g) lemon zest, ½ cup (115g) unsalted butter, cold and cubbed
- Mix Wet Ingredients: In a small bowl whisk egg, cream, and vanilla extract.½ cup (120ml) heavy cream, 1 large egg, lightly beaten, 1 and ½ teaspoons (6g) vanilla extract
- Combine Ingredients: Using a wooden spoon, add the wet ingredients into the dry ingredients until just barely combined. Gently fold in the blueberries.1 cup (180g) blueberries
- Shape: Place the dough on a lightly floured surface. Gently pat into an 8 inch round shape. Cut into eight triangles and arrange 1-2 inches apart. Brush with heavy cream and, if desired, top with coarse sugar—place triangles on the baking sheet.Optional: If the butter has become soft, cover with cling wrap and place in the refrigerator for 15 -30 minutes.
- Bake: Bake at 400f/200c for 20 - 25 minutes or until golden brown. Let the scones cool before eating.
- Glaze (Optional): In a medium bowl, whisk together all of the glaze ingredients together. The glaze should be at a spreadable consistency. If the glaze is too thick, add a teaspoon of milk. Drizzle the glaze across the top.½ cup (90g) confectioners sugar, 1 tablespoon (15g) milk, 1 tablespoon (15g) heavy cream, 1 teaspoon (4g) vanilla extract or lemon juice
- The equipment section may contain affiliate links to products used in this recipe