Starbucks Blueberry Scones
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Copycat Starbucks Blueberry Scones are going to be your brunch favorite! They’re soft and flaky on the inside with a little golden crunch on the outside. You’ll love the pop from the fresh blueberries and the freshness from the lemon zest!
What You Will ❤️ About Starbucks Blueberry Scones
- Better than Starbucks! I like the scones from the ‘Bucks but I LOVED these! They were a little sweeter and because I made them at home – they had more blueberries!
- Lemony Burst! Just adding a little lemon zest adds a ton of flavor and they have a very bright and light flavor!
- Quick to Make! It takes about 15 minutes to put them together and 15 minutes to bake!
- More Affordable! You can make a whole batch of scones for the price of 1-2 at Starbucks! (And make your own coffee!)
Starbucks Blueberry Scone Recipe Ingredients
The one thing I love about baking is I tend to have all the ingredients on hand! You can pretty much wake up and make – as long as you have those blueberries! 😉
Here’s what you’ll need for this copycat Starbucks blueberry scones recipe:
- Dry Ingredients
- All Purpose Flour & Whole Wheat Flour
- Granulated Sugar & Brown Sugar
- Baking Powder
- Salt
- Wet Ingredients – be sure these ingredients are COLD – if they get to room temperature – put them back in the fridge
- Cold Butter
- Heavy Cream
- Eggs
- OPTIONAL: vanilla extract – If you want a little extra sweet flavor
- Add-Ins
- Lemon zest
- Fresh blueberries
- Coarse Sugar
How to Make Starbucks Scones
Scones are pretty easy to make but the process is fairly picky. Handling the butter and the dough is where to pay attention. If your dough warms up while you’re making it – put it in the fridge or freezer for 5-10 minutes. Cold dough = good scones!
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, brown sugar, baking powder and salt together. Add cubed butter and cut it into the flour with a pastry cutter.
- You could also put in a food processor or squeeze butter and flour mixture with your fingers to combine until a crumbly texture forms.
- Next – add cream, ONE egg and lemon zest. Start to stir with a rubber spatula until dough is mostly combined with just some crumbles left. Fold blueberries and mix rest of the way by hand incorporating blueberries throughout.
- Move dough onto a lightly floured surface and gently bring everything together in one dough ball. Flatten the dough into a circle/rectangle that is about 2-3” thick
- Using a sharp knife, cut dough into 8 equal triangles. Lay on the parchment-lined baking sheet. In a small bowl, beat other egg and brush scones lightly with egg wash. Sprinkle Turbinado coarse sugar on top.
- Bake for 15 minutes, until the tops are golden brown and the inside is done and fluffy.
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Tips, Tricks & FAQs
I used fresh and think that’s really the best option. If using frozen blueberries, don’t let them thaw – use them frozen. If they start to thaw – they’ll break and you’ll have blue scones. Starbucks uses dried but I love the burst that fresh and frozen provide.
This helps when the dough is baking to provide melty little pockets in the scones! If the butter is too soft – it will just incorporate into the mixture and not give you those pockets of yum!
Yes – you can make and refrigerate overnight before baking.
Yes – you can freeze them before or after baking! If you freeze before – freeze on parchment so they harden – then you can remove them from the sheet and put them in freezer bags. This allows you to take them out and only bake 1-2 at a time. Bake from frozen – but add 2-3 minutes since they’re frozen.
Or you can freeze after baking! Once cool, place in freezer bags and into the freezer. Let thaw on counter and warm lightly in the microwave before serving.
Store leftovers in ziploc bags for 3-4 days. Heat in the microwave for 30 seconds and add butter and jam.
Blueberry Scone Recipe Variations
- Swap the Fruit – you could swap the blueberries for strawberries or even add a second fruit like blackberries or raspberries to the scones!
- Change the Shape – the triangle shape isn’t essential to a scone – feel free to cut them into rounds or squares
- Savory – the scone itself is just a base – you could add sharp cheddar cheese, cooked bacon and garlic salt for a delicious savory scone
- Air Fryer – save electricity and use Air Fryer – here’s a recipe for Air Fryer Scones
More Starbucks Recipes
More Blueberry Recipes
- Double Chocolate Blueberry Muffins
- Dutch Oven Blueberry Cobbler
- Homemade Blueberry Sauce
- Blueberry Cream Cheese Crescent Rolls
More Breakfast Recipes
Starbucks Blueberry Scones
Equipment
Ingredients
- 1 3/4 cup all purpose flour
- 1/4 cup whole wheat flour
- 3 tbsp granulated sugar
- 1 tbsp brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter cold, diced
- 1 cup heavy cream
- 2 eggs split
- 2 tsp lemon zest 1 lemon
- 3/4 cup blueberries fresh
- 2 tbsp turbinado coarse sugar
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, whisk flour, sugar, brown sugar, baking powder and salt together. Add cubed butter and cut it into the flour with a pastry cutter.You could also put in a food processor or squeeze butter and flour mixture with your fingers to combine until a crumbly texture forms.1 3/4 cup all purpose flour, 1/4 cup whole wheat flour, 3 tbsp granulated sugar, 1 tbsp brown sugar, 2 tsp baking powder, 1/2 tsp salt, 6 tbsp unsalted butter
- Next – add cream, ONE egg and lemon zest. Start to stir until dough is mostly combined with just some crumbles left. Add blueberries and mix rest of the way by hand incorporating blueberries throughout.1 cup heavy cream, 2 eggs, 2 tsp lemon zest, 3/4 cup blueberries
- Move dough onto a lightly floured surface and gently bring everything together in one dough ball. Flatten the dough into a circle/rectangle that is about 2” thick
- Using a sharp knife, cut dough into 8 equal triangles. Lay on the parchment-lined baking sheet. Beat other egg lightly and brush scones lightly with beaten egg and sprinkle Turbinado coarse sugar on top.2 tbsp turbinado coarse sugar, 2 eggs
- Bake for 15 minutes, until the tops are golden brown and the inside is done and fluffy.
