Do you love copycat food? This Starbucks Blueberry Scone Recipe is one of the best! No matter if you’re craving delicious scones for an afternoon snack or a simple recipe to pair with a cup of hot tea or coffee, these perfect scones are the best way to get that flavor every time.
Let’s be honest with the fact that Starbuck’s Blueberry Scones are some of the best scones on the market. They’ve perfected how to make a moist scone in the middle with the top of the scones a perfectly flaky texture. The good news is that I’ve figured it out as well. If you’re looking for a recipe for the best blueberry scones, this is it. Made with simple ingredients, you’ll love the flavor of these homemade scones. It is easier than you think to make your own starbucks blueberry scone recipe at home.
Make sure that you find flavorful fresh blueberries (if you opt for using fresh instead of frozen) as this really is a big factor to enhance the overall flavor. You can’t make this copycat Starbucks blueberry scones recipe if you don’t use top-notch and delicious ingredients! The recipe card below will tell you everything that you need to get started!
Be sure to check out my Starbucks White Hot Chocolate for a fun treat to pair with this delicious scone recipe.
Flour – I use regular all purpose flour. You can sift the flour if you want before adding, but it’s not required.
Salt – Adding salt when baking enhances the natural flavors of the other ingredients.
Sugar – To add the slightest hint of sweetness. The blueberries actually add most of the sweetness.
Baking powder – Baking powder is the leavening agent in these scones. If it is not fresh they will not rise.
Salted butter – I use salted butter. If you have unsalted butter add an extra pinch of salt. The butter will be cubed and cut into the rest of the ingredients using a food processor.
Heavy cream – Heavy whipping cream helps to add liquid to bind the ingredients together.
Blueberries – You can use fresh or frozen for this recipe.
How To Make This Starbucks Blueberry Scones Recipe
Step One: Preheat the oven to 425 degrees. Add parchment paper to a baking sheet.
Step Two: Add the first 5 ingredients into a food process and pulse the mixture until the cold butter is cut in thoroughly. You can also use a pastry cutter to cut the butter into the flour mixture by hand.
Step Three: Add the heavy cream into the food processor while it is still running. Do this until a ball of dough forms. Don’t overmix or you will get dense scones.
Step Four: Once the dough forms, gently mix in the blueberries. Afterward, separate the scone dough into two balls.
Put each on the prepared baking sheet in a 12-inch circle.
Cut that circle into 8 wedges and then separate the triangle shapes so that there is space.
Step Five: Put the scones in the oven and bake scones for 12-14 minutes.
Use other types of fresh fruit – Even though this is the best blueberry scone recipe, that doesn’t mean that you can’t try other fruit options. Blueberry recipes are easy to alter using other fruit options like strawberries and even raspberries.
Add lemon flavoring – You can easily add lemon zest to the dry ingredients and wet ingredients to give this the flavor of lemon blueberry scones.
Vanilla – Vanilla also pairs nicely with blueberries. I like to add a generous amount of vanilla extract or vanilla bean paste.
Add a topping – Even though this Copycat Starbucks Blueberry Scone Recipe doesn’t have a topping, that doesn’t mean you can’t give it one. A nice lemon glaze made with powdered sugar, lemon juice, and milk would be delicious on top. You could also add some coarse sugar on top of these tender scones!
How do I know when the scones are done baking?
You’re going to be looking for a golden brown coloring on the tops of these blueberry Starbucks scones. You’ll also want to pay attention the what you can smell as well, as the nose is a big indicator when baked goods are done baking, or close to being done baking.
Can I use frozen blueberries?
Yes, using frozen blueberries is absolutely fine and will give you delicious results.
How can I make my scones more tender and moist?
To achieve a tender texture, be careful not to overmix the dough and avoid adding too much flour. Also, using buttermilk instead of regular milk can help keep the scones moist.
Can I substitute all-purpose flour with whole wheat flour?
While it is possible to use whole wheat flour, it may result in denser scones. For a closer match to Starbucks’ recipe, it’s best to stick with all-purpose flour.
Can I add other fruits or flavors to the scone recipe?
Absolutely! Feel free to experiment by adding other fruits like raspberries or even adding lemon zest for a refreshing twist.
Can I freeze the scone dough and bake it later?
Yes, you can freeze the unbaked scone dough triangles on a baking sheet until firm and then transfer them into freezer bags. When ready to bake, simply thaw the scones slightly and bake as instructed.
Can I make mini-sized scones instead of regular-sized ones?
Certainly! Adjusting the size of your scones won’t affect the taste or baking time significantly; just keep an eye on them during baking as they might require less time.
Should I use fresh or frozen blueberries?
For the best results, you can use either option, but you do have to be careful. If you don’t let the frozen blueberries drain some of their liquid, then you’ll have scones dough that is soggy and wet.
Set the frozen blueberries in a small bowl (or large bowl) and let them thaw. Then drain the excess liquid before proceeding with the rest of the recipe. The only thing that you should also know is that fresh blueberries tend to hold their shape a little bit better than frozen. Both are flavorful if you’re looking for more of that natural flavor that comes from whole blueberries.
How do I store leftovers of this Starbucks copycat recipe?
Store leftovers of these flaky scones in an airtight container. I like to wrap them in plastic wrap first and then also store them so that they stay fresh longer. When stored in an airtight container at room temperature, these scones can maintain their freshness for up to 2-3 days. These don’t have to be kept in the fridge, but they can be.
You can also eat them at room temperature or warm them up for a few seconds in the microwave.
- 2.5 cups flour
- ½ teaspoon salt
- ⅔ cup sugar
- 2.5 teaspoon baking powder
- 8 tablespoon salted butter cold and cut into cubes
- 1 cup heavy cream
- 1 cup blueberries fresh or frozen
- Preheat the oven to 425. Line a large baking sheet with parchment paper.
- Combine the first 5 ingredients in a food processor. Pulse until the butter is thoroughly cut in.
- With the processor running stream in the cream until a ball of dough forms.
- Fold in the blueberries with a wooden spoon or rubber spatula.
- Separate the dough into two balls. Press each on the prepared baking sheet into a 12-inch circle. Cut into 8 wedges. Separate the triangles so there is room between them.
- Bake the scones for 12-14 minutes until golden. Let cool completely.