Go Back
–+ servings
Save the Recipe

Want to Save The Recipe?

Enter your email below and we will send it straight to your inbox! Plus get NEW recipes from us every week!

Copycat Starbucks Blueberry Scones

Starbucks Blueberry Scones

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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course breakfast, brunch
Cuisine American
Servings 8 people
Calories 348 kcal

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.

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 1sconeCalories: 348kcalCarbohydrates: 36gProtein: 6gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 97mgSodium: 277mgPotassium: 104mgFiber: 2gSugar: 11gVitamin A: 768IUVitamin C: 2mgCalcium: 96mgIron: 2mg
Keyword blueberry, breakfast, brunch
Tried this recipe?Let us know how it was!