Starbucks Copycat Blueberry Scones Recipe (Easy and Delicious!)
This homemade Starbucks blueberry scone copycat recipe was inspired by the one at Bux. However, this recipe is so much better, thanks to fresh blueberries. Made in 35 minutes, these will quickly become your favorite scone.
So light and moist, best scones I’ve ever made
Barbara
Starbucks blueberry scones are famous for a reason: they’re delicious! But who wants to pay Starbucks prices when you can make them at home just as quickly? This Starbucks blueberry scones copycat recipe is easy to follow and creates scones that are just as soft and flaky as the ones you get from Starbucks.
Starbucks blueberry scones made at home are better for a few reasons. First, they’re made with high-quality ingredients. Second, they’re baked fresh. And third, they have the perfect balance of sweetness, flakiness, moisture, and fresh blueberries!!
If you want more Starbucks copycat recipes, I have a dedicated page that includes petite vanilla scones, birthday cake pops, apple crisp macchiato, and mango dragonfruit refresher!
What Makes This Starbucks Copycat Recipe So Good?
- First and foremost, they are homemade. IMHO, nothing tastes better than homemade!
- Real blueberries create a flavor that is sweeter than dried blueberries at Starbucks.
- These blueberry scones are soft and buttery, with edges that crumble.
Tips for Selecting Blueberries
You have three choices regarding blueberries: fresh, frozen, or dried. Starbucks uses dried blueberries. While this is an option, it is my least favorite. Scones taste so much better with fresh or frozen blueberries.
Generally, frozen blueberries are recommended. They are always in season and easy to find. When I tested this recipe, I used frozen wild blueberries. I did not realize there would be such a difference between wild and standard frozen blueberries. The result was a messy-looking blue scone. While it tasted good, the visual appeal was missing!
My preferred blueberry is always fresh! The flavor is at its peak, and they are less likely to burst while mixing. I used fresh blueberries in all the copycat scones pictured. They just looked better every time!
Ingredients
- Flour: All-purpose flour is the best choice for this recipe. It provides the structure and support for the scones to rise and hold their shape.
- Butter: Essential for creating flaky scones. As the butter melts in the oven, it creates steam pockets that puff up the dough.
- Sugar: Adds sweetness and tenderness. It also helps the scones to brown and caramelize in the oven.
- Egg: Helps to bind the ingredients together and gives them a rich flavor.
- Heavy cream: Adds richness and moisture while helping make them tender and flaky.
- Blueberries: Add a burst of sweetness and flavor to the scones. They also add a pop of color, making them visually appealing.
- Vanilla extract: Enhances the flavor of the other ingredients in the recipe and gives the scones a sweet, nutty aroma.
- Lemon zest: Adds a bright, citrusy flavor. It also helps to balance the sweetness of the sugar.
Instructions
Step One: Prep
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step Two: Mix Dry Ingredients:
Whisk together the all-purpose flour, sugar, baking powder, salt, and lemon zest in a large bowl, aiming to distribute the dry ingredients evenly.
Step Three: Incorporate Butter
Add the cold cubed butter to the dry ingredients. Use your fingertips or a pastry cutter to incorporate the butter into the flour. The desired outcome is to have pea-sized bits of butter throughout the mixture. Some areas of the flour will be unincorporated.
Step Four: Mix Wet Ingredients
Whisk together the lightly beaten egg, heavy cream, and vanilla extract in a separate small bowl.
Step Five: Combine Ingredients
Using a wooden spoon, gently add the wet ingredients to the dry ingredients until they are barely combined. Be careful not to overmix. Then, gently fold in the blueberries.
Step Six: Shape the Scones
Place the dough on a lightly floured surface. Gently pat it into an 8-inch round shape. Cut the dough into eight triangles and arrange them 1-2 inches apart on the prepared baking sheet. If desired, brush the scones with heavy cream and top with coarse sugar.
Note: If the butter has become soft, refrigerate the scone dough for 15-30 minutes.
Step Seven: Bake
Bake the scones in the preheated oven at 400°F (200°C) for 20 – 25 minutes or until golden brown. Let them cool on a wire rack before enjoying them.
Step Eight: Glaze (Optional)
Whisk together all the glaze ingredients in a medium bowl until you achieve a spreadable consistency. If the glaze is too thick, add a teaspoon of milk to thin it. Drizzle the glaze across the top.
Expert Tips
- Keep Butter Cold: Always keep your butter cold when making scones. The colder the butter, the flakier the scones will be. To keep your butter cold, store it in the refrigerator until you need it. When cutting the butter into the flour, use your fingertips or a pastry cutter to avoid warming it with your hands. If the butter does start to warm, place the dough in the refrigerator for at least 30 minutes before continuing.
- Fresh Baking Powder – Fresh baking powder is essential for making fluffy scones. Baking powder is a leavening agent that helps baked goods rise. It loses its potency over time. Mix two teaspoons of baking powder with 1/2 cup of boiling water to test if your baking powder is fresh. If the water fizzes up, the baking powder is fresh. If it doesn’t, the baking powder is old and should not be used.
- Even Spreading – Overworking the dough will cause the scones to spread out and become flat. To avoid this, work the butter into the dough just enough to leave pea-sized crumbles.
- Blueberries – Starbucks uses dried blueberries in their recipe. However, I recommend using fresh blueberries for a better flavor. Frozen blueberries can also be used, but if you use the wild variety, they tend to pop and turn the dough blue.
- Top With Sugar – If you like your scones on the sweet side, you can top them with coarse sugar before baking. Brush the top with whole milk and sprinkle them with sugar before putting them into the oven. The crunch of the sugar is my favorite part!
Frequently Asked Questions
Starbucks consistently rotates its menu. Starbucks blueberry scones come and go and then come back again. The good news is with this recipe, you can enjoy them anytime!
Yes, these scones can be made vegan. However, I recommend using my vegan scone recipe and adding blueberries. That recipe has been tested and is tried and true!
Refrigerator Storing Instructions: Allow scones time to come to room temperature. Store in the fridge for up to three days.
Freezer Instructions: Do not glaze. Allow the 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.
Starbucks Blueberry Scones Copycat Recipe
Equipment
- 2 bowls, one medium and one small
- 1 knife or bench scraper
Ingredients
Scones
- 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 cubed
- 1 large egg, lightly beaten
- ½ cup (120ml) heavy cream
- 1 and ½ teaspoons (6g) vanilla extract
- 1 cup (180g) blueberries
Glaze (optional)
- ½ cup (90g) confectioners sugar
- 1 tablespoon (15g) milk
- 1 tablespoon (15g) heavy cream
- 1 teaspoon (4g) vanilla extract or lemon juice
Instructions
Scones
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and lemon zest. The goal is to achieve an even distribution of these dry ingredients.
- Incorporate Butter: Add the cold cubed butter to the dry ingredients. Use your fingertips or a pastry cutter to incorporate the butter into the flour. The desired outcome is to have pea-sized bits of butter throughout the mixture. Some areas of the flour will still seem unincorporated.Note: The key here is to barely incorporate the butter, leaving it in small crumbles.
- Mix Wet Ingredients: In a separate small bowl, whisk together the lightly beaten egg, heavy cream, and vanilla extract.
- Combine Ingredients: Using a wooden spoon, gently add the wet ingredients to the dry ingredients until they are just barely combined. Be careful not to overmix. Then, gently fold in the blueberries.
- Shape the Scones: Place the dough on a lightly floured surface. Gently pat it into an 8-inch round shape. Cut the dough into eight triangles and arrange them 1-2 inches apart on the prepared baking sheet. If desired, brush the top with heavy cream and top with coarse sugar.Optional: If the butter has become soft during handling, cover the dough with cling wrap and place it in the refrigerator for 15-30 minutes to firm it up.
- Bake: Bake in the preheated oven at 400°F (200°C) for 20 – 25 minutes or until they turn golden brown. Let them cool on a wire rack before enjoying.
- Glaze (Optional): In a medium bowl, whisk together all of the glaze ingredients until you achieve a spreadable consistency. If the glaze is too thick, you can add a teaspoon of milk to thin it. Once the scones have cooled to room temperature, drizzle the glaze across the top.
Notes
- Refrigerator Instructions: Allow the scones to come to room temperature before storing them in the fridge for up to three days.
- Freezer Instructions: Do not glaze. Allow the 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.
Love this recipe. Have made it a few times now. Comes out wonderful every time. I think I put the flour a little more dense in the measuring cup because the first time it was dry and hard to incorporate. So next time a used a bigger egg and a couple tablespoons more of half and half and they came out perfect every time since. Does come out prettier with fresh berries but delicious with frozen too.
Hi Paulette, thank you so much for leaving a comment. Your comments are great and I know it will help other readers. Ruth
So very perfect easy to read this recipe ! My go to scone recipe
YEA! Thank you Victoria, I am so happy you like my recipe!
I found this recipe to be too dry.
I had a hard time incorporating the dough into an 8 inch round.
It would not stay together.
I cut into 8 triangles but very messy.
I have put the triangles back into the fridge before I bake them.
Fingers crossed they turn out okay to eat.
Not looking so pretty.
I followed this recipe to the tee with the correct portions.
Any suggestions on how to make this dough come together better.
Hi Liz, I am sorry to hear you are having trouble with the recipe. Typically, scone dough is on the dryer side, often called rustic, compared to other doughs. If it is too dry for the dough to come together, try adding water, one tablespoon at a time, until you can make the dough into a cohesive shape.
By chance, are you living at a high altitude? Above 3,500 feet? It could be that where you live is very dry and/or has thin air, and you need to make high altitude adjustments. Just in case you are at a higher altitude, here is a guide from King Arthur that might help you out.
https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
This recipe was AMAZING!!!! What a hit! I added lemon zest to the top when i glazed them and sprinkled turbinado sugar on top… i even doubled the recipe!! THE BEST! Thanks for sharing
Hi Lida, I am so happy you liked it! You so made my day. Thank you for leaving a comment.
I’ve tried other fruit scone recipes, and this one is the best! I used berries that I froze from earlier this year, and maybe added more than a cup so was worried the scones would fall apart but they held up nicely. Other recipes I’ve tried use more cream, less butter and sugar, and no egg or vanilla. They do not have the taste or consistency like these scones.
Hi Sally, I am so happy you liked my recipe! Thank you for taking the time to leave a comment, it means a lot to me and other readers. This recipe is my husbands favorite. I make it often at his request ??
This recipe was a huge hit in my house. I used a glass pie plate for the form and it worked beautifully. The scones lasted about 5 minutes. They were delicious!
Hi Lynn, I’m so happy you liked them! My husband asks for them every weekend. I’ll definitely try using a pie plate—what a genius idea! Thank you so much for leaving a rating and comment; it really helps
Delicious! Recipe turned out perfectly. I did not need to tweak any part of the ingredients and baked for 20 minutes. Slightly crunchy on the outside and moist and tender inside. Definitely a keeper recipe!
Hi Bas, thank you so much for leaving a rating and a comment. I am so happy you liked this recipe! It is a weekend favorite my house.
There’s not much liquid to incorporate into the dry ingredients. I had to add more cream.
Scone dough should generally be dry. I always think they are too dry and then all of a sudden it comes together. By any change are you at a very high altitude? I live in Denver and have never had problems, but if you live higher I could see how it could be a challenge. With the addition of more cream how did they turn out?
This is the best scones recipe ever thank you for sharing the recipe??
Hi. Thank you so much for leaving a comment. I am glad you liked it. My husband feels the same. This recipe is his most requested—literally every weekend.
So light and moist, best scones I’ve ever made
Thank you so much, Barbara. Your kind words just made my day??
I love how easy these scones are to make. Homemade always tastes so much better (and cheaper!) than store bought;.
Thank you!