Starbucks Blueberry Scone Recipe (Copycat)

This Starbucks blueberry scone recipe makes flaky and buttery scones. These scones are moist, tender on the inside, and crunchy on the outside with just the right amount of juicy blueberries with every bite.

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This Starbucks blueberry scone recipe makes rich, buttery scones with a natural blueberry flavor. This is the best blueberry scone recipe. These are in fact, better than the ones you get at Starbucks or your local coffee shop.

This copycat recipe is easy to follow with detailed instructions. It only needs simple ingredients and is EGGLESS! If this is your first batch of scones, you will be amazed by how easy they are to make!

These scones are perfect for any occasion and are sure to be a crowd-pleaser! Make your own Starbucks Blueberry scone today! Serve them for breakfast or brunch, with a side of Chai Tea Latte.

Looking for more Starbucks Copycat Recipes? Try our insta-worthy Dragon Drink  and delicious Iced White Chocolate Mocha.

Why I love this recipe

• The scones come out buttery, flaky, and oh-so-delicious! These are the best blueberry scones I have ever had!
• These good scones will cost you a fraction of what the actual thing costs at Starbucks.
• Beginner-friendly recipe!
• Perfect for breakfast, brunch, snacks, and dessert.

What are scones?

Scones are sweet or savory baked goods, usually made with all-purpose flour, butter, baking powder, and liquid.

Scones are slightly sweetened and usually brushed with egg wash before baking. Since this is an egg-free recipe, I used heavy cream instead as an egg wash substitute.

Scones can be served at breakfast, brunch, or afternoon snacks! They are often served along with morning coffee or tea.

English scones are however different than American scones. English scones are similar to American biscuits and are often had with butter, jam, or clotted cream. 

American scones (like this Starbucks copycat scones) are never usually topped with butter as they contain so much butter in them!

If you aren’t a fan of sweet scones, check out my savory scones recipe – Cheddar and Chives Scones.

Ingredients and Alternatives for Starbucks Blueberry Scone Recipe

All-Purpose Flour* – I haven’t tried this recipe with any other type of flour and so will not recommend substituting it. Make sure to have a little extra on hand to work with the dough.

Baking Powder – This acts as the leavening agent in this recipe and it helps the scones rise and is required to make them fluffy as no active culture or yeast is used.

Butter – Use unsalted cold cubes of butter to get flaky crumbly scones. You can also use vegan butter in its place.

Blueberries – You can use fresh or frozen blueberries. I used frozen ones for this recipe. Make sure not to thaw frozen blueberries.

If you plan on using fresh blueberries, dry them well with a paper towel after washing them.

It is also a good idea to toss the fresh blueberries in a bit of flour before using them to avoid excess moisture and also prevent them from sinking to the bottom of the scones.

Heavy Cream – If you don’t have heavy cream you can try replacing it with buttermilk. However do not use milk, skim milk, or almond milk in its place as we need thick liquid for this recipe. 

For a vegan option, you can try using full-fat canned coconut milk*.

Sugar – I used very little sugar for this recipe. The sweetness comes from the blueberries. 

Luckily the batch we got was pretty sweet. But on the off chance you end up getting a not-so-sweet batch, you could add some more sugar to the batter, in small increments and taste the batter.

I wouldn’t recommend adding more than half a cup of sugar to this recipe. You can use cane sugar or brown sugar* for this.

Others – Salt

How to Make the Perfect Starbucks Blueberry Scones

Mix dry ingredients

Whisk flour, salt, baking powder, and sugar in a large bowl.

Cut the butter

Cut cold butter into the flour mixture until the mixture is unevenly crumbly with some of the butter remaining in larger pieces. 

The best way to do this is to use the pastry cutter*. I highly recommend you to check out the video, especially to get this crucial step right. If you don’t have the pastry cutter we used, you can simply use a fork or two knives.

Try not to use your hands. But if you end up using your hands, make sure you are not letting the butter or dough come into contact with the palm as it might cause the butter to melt quickly.

If the butter starts to become soft, while cutting it into the flour, pop the dough in the freezer for 5 to 10 minutes before proceeding.

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.

Add Blueberries

Add in frozen or fresh blueberries and gently mix them in the flour. Be careful not to squish the juicy blueberries as they might burst.

Add wet ingredients

Make a well in the center and pour in the heavy cream. Fold in gently until everything is incorporated properly. Do not overwork the dough.

Form a disc and cut into wedges

Place the scones dough on a lightly floured surface. Press the dough into a 1.5 – 2-inch thick circle. Be careful as always not to be too rough as the blueberries might break. Cut into 4 equal pieces for large scones or 8 equal pieces for smaller scones.

Brush with heavy cream

Brush* each piece lightly with little heavy cream. This is to ensure the scones get a golden glaze when you bake them.

Refrigerate

Place the scones on a prepared baking sheet* lined with parchment paper* or cookie sheet.

To avoid over-spreading, I recommend chilling the shaped scones for at least 15 minutes in the refrigerator before baking. You can even refrigerate it overnight and bake it the next morning for a quick breakfast or brunch!

Bake until golden brown

Bake at 400 F for 15 to 20 minutes or until the scones are beautifully golden brown.

Serve

Let the blueberry scones cool on a wire rack* for 15 minutes before serving.

Success Tips!

• Measure your flour correctly. Make sure to spoon and level the flour, so you do not add too much. 
• Butter must be COLD. Or else it will melt before baking, and these homemade scones won’t get those classic flaky layers.
• For best results, use baking powder that has been opened in the last 6 – 12 months.
• Avoid overworking the dough or else the scones won’t rise as much and can be dense.
• If using frozen blueberries, add them directly to the dough. Do not let them thaw to room temperature, or the scones will be soggy.
• To get the perfect scones, refrigerate the shaped scones before baking.
• Don’t overbake the Starbucks scones. Scones will be dry if they are overbaked. Take them out of the oven once they just turn golden brown.

Secret Behind Flaky Starbucks Blueberry Scone

Using cold butter and cold heavy cream is the secret to getting those perfect flaky scones. Cut cold butter into small cubes and store it in the refrigerator till you are ready to use them.

If you use warm melted butter, you will get wetter and flat scones without any of the wonderful layers.

Cut the cubed butter into the flour quickly without it melting completely. If your scones dough gets warm, just pop it in the fridge or freezer for a few minutes before baking.

Pockets of air and steam are made when the cold butter pieces in the scone dough bake. This makes the scones have flaky centers and crispy on the outside.

How do I get my scones to rise well and to be fluffy?

Nothing is worse than getting dense scones that have barely risen. To ensure you get fluffy scones each time you bake them, follow the points below :

• Check if your baking powder has expired – We use baking powder as a leavening agent in this recipe. Using expired baking powder is the number one reason for getting tough scones.

• Don’t add too much flour – Using too much flour while kneading and shaping the scones lead to dry and dense scones that have a sandpapery texture. Excess flour makes the scones too heavy and prevents them from rising properly.
• Don’t overwork the dough – Over-kneaded dough produces dense scones. So this must be avoided at all costs. This can also warm the butter in the dough leading to flat scones.

How to Prevent Dry Scones?

• Measure your ingredients accurately – too much flour will dry out the scones. If you have less heavy cream than recommended, your scones won’t be moist.
• Using less butter or butter that is not cold will change the texture of your scones. It will come out dry and sandpapery – without any flaky layers

Variations of Starbucks Blueberry Scones

• Make copycat Starbucks blueberry scones recipe gluten-free – substitute the all-purpose flour with gluten-free 1:1 baking flour*.
• You can make this recipe vegan by using vegan butter and full-fat coconut cream, instead of heavy cream.
• Switch the blueberries for your desired frozen or fresh fruit at a 1:1 ratio. Suggestions include strawberries, raspberries, or blackberries. If the fruit is large, cut it into small pieces for even distribution.
• If you prefer your scones to be on the sweeter side, top the scones with coarse sugar after brushing the top with heavy cream, and then bake.
• You can also swap out the blueberries for chocolate chips* and make chocolate chip scones instead!

Storing Starbucks Blueberry Scones

It is best to have these delicious scones the same day . But if you need to store them, keep them in an air-tight container at room temperature for up to 3 days. You can also store them in the refrigerator for up to 5 days.

To freeze, let the warm scones cool completely and then place them in a freezer bag* or airtight container. They’re good for up to 3 months in the freezer. It is best to freeze these tender scones before adding any glaze on top.

Thaw them on the counter for 1 hour or overnight inside your fridge. Reheat in the oven or microwave.

Make-Ahead Options

You can also freeze the shaped dough before baking. Cover the baking tray with plastic wrap and refrigerate overnight or move them to an airtight container and freeze for up to 3 months.

Serving Ideas

Serve these scones warm on their own with a nice cup of coffee or tea for breakfast or an afternoon snack.

For a decadent guilty pleasure, you can also add a glaze such as easy lemon glaze on top of these scones, if you prefer them to be sweeter. The lemon glaze can be made by mixing powdered sugar with lemon juice, lemon zest, and vanilla extract in a small bowl!

Commonly Asked Questions about Starbucks Blueberry Scones

Can I use milk in place of heavy cream?

Unfortunately, you cannot substitute milk for heavy cream. Heavy cream makes soft scones that are moist rather than dry. Milk, even whole milk is too thin and the scones won’t have the right consistency. Coconut cream may be used in place of heavy cream

Why are my scones flat?

Your scones could be flat for a few reasons: (1) your butter was not cold when you cut it into the flour and baked the scones, (2) you overworked the dough when forming the scones, or (3) you did not add enough baking powder.

What happens if I overwork the dough?

If you overwork the dough, the scones will come out flat and will spread a lot. So, leave the pea-sized butter balls in the flour and just barely combine the dough to get the crumbly and heightened scones.

Can I use canned blueberries for this copycat Starbucks blueberry scone recipe?

The texture of canned blueberries will not work with scones. They will break, smear, and get mashed up. I recommend frozen blueberries so you can mix those in while still frozen.

LOOKING FOR MORE RECIPES??

If you have extra blueberries left after making these yummy scones, check out some other recipes below :

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