Starbucks Blueberry Scone Recipe (Copycat)
Starbucks blueberry scone recipe makes the flakiest and buttery scones. These scones have the perfect golden brown top with crisp, crumbly edges and soft, flaky centers. They are packed with the natural flavor of juicy blueberries on the inside.
This copycat recipe is easy to make, needs only simple ingredients, and is EGGLESS! These scones are perfect to serve for breakfast or brunch, along with Chai Tea Latte and your breakfast cereals.
This is the best blueberry scone recipe! Make rich, buttery scones with natural blueberry flavor, that are better than the ones you get at Starbucks or your local coffee shop.
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What are scones?
Scones are sweet or savory baked goods, usually made with wheat flour (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
Secret Behind Flaky Starbucks Blueberry Scone
Using cold butter is the secret to get those perfect flaky scones. Cut 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 butter into the flour quickly without it melting completely. Pockets of air and steam are released when these butter melts into the scone dough as it bakes. This makes the scones flaky in the center.
How do I get my scones to rise well and 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 will change the texture of your scones. It will come out dry and sandpapery – without any flaky layers.
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.
Baking Powder – This acts as the leavening agent in this recipe and it is required to make the scones fluffy as no active culture or yeast is used.
Butter – Use cold unsalted butter to get flaky crumbly scones. You can also use vegan butter in its place.
Blueberries – You can use fresh or frozen blueberries. Make sure not to thaw frozen blueberries. If you plan on using fresh blueberries, dry them well after washing them.
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 ones we got were pretty sweet, but in the off chance you end up getting a not-so-sweet batch, you could add some more sugar in the batter, in small increments and taste the batter.
I wouldn’t recommend adding more than half a cup of sugar to this recipe. If you are looking for zero calorie vegan sugar alternative check this article.
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.
Cut the butter into the flour using a 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.
Add in frozen or fresh blueberries and gently mix it in the flour. Be careful not to squish the blueberries as they might burst.
Add wet ingredients
Make a well in the center and pour in the heavy cream. Fold in everything gently until everything is incorporated properly but do not overwork the dough.
Form a disc and cut into wedges
Place the dough on a well-floured surface. Press the dough into a 1.5 to 2-inch thick circle. Do not to be too rough as the blueberries might break. Cut into 4 equal pieces.
Brush with heavy cream
Brush each piece lightly with heavy cream. This is to ensure the scones get a golden glaze when you bake them.
Refrigerate for at least 15 minutes
This is an optional step. To avoid over-spreading, I recommend chilling the shaped scones before baking.
Place the scones on a prepared baking sheet lined with parchment paper or cookie sheet. Refrigerate for 15 minutes or you can even refrigerate overnight and bake it the next morning for a quick breakfast or brunch!
Bake until golden brown
Baking time: 15 to 20 minutes or until the scones are beautifully golden brown
Storing Starbucks Blueberry Scones
Starbucks Blueberry Scones can be stored in an airtight container for 2-3 days at room temperature or up to 5 days in the refrigerator.
You can also freeze these scones. Let them cool completely and then place them in a freezer bag or airtight container. They’re good for up to 3 months in the freezer.
You can thaw these frozen scones on the counter for 1 hour or overnight in the fridge. Reheat in the oven or microwave before serving.
You can freeze the shaped dough before baking on the baking tray covered with plastic wrap overnight or move them to an airtight container and freeze for up to 3 months before baking.
If you have extra blueberries left after making these yummy scones, check out some other recipes below :
Starbucks Blueberry Scone Copycat Recipe
- 2 cup All purpose flour
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 2 tbsp Sugar
- 5 tbsp Unsalted butter, cold, cut in chunks
- 1 cup Blueberries
- 1 cup Heavy cream, plus some more for brushing
- Preheat the oven to 400 F
- Whisk together the flour, salt, baking powder and sugar.
- Cut cold butter into the flour until the mixture is unevenly crumbly with some of the butter remaining in larger pieces.
- Add in the bluberries and gently mix it in the flour. Be careful not to squish the blueberries as they might burst
- Make a well in the center and pour in the heavy cream.
- Fold in everything gently until everything is incorporated properly but do not overwork the dough.
- Place the dough on a well floured surface
- Press the dough into a 1.5 to 2 inch thick circle. Be careful as always not to be too rough as the blueberries might break
- Cut into 4 equal pieces
- Brush each piece lightly with heavy cream. This is to ensure the scones get a golden glaze when you bake them
- Place the scones on a baking tray lined with parchment paper or baking sheet
- Bake for around 15 to 20 minutes or untill the scones are beautifully golden brown
- Let the scones cool a bit before digging in
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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 the scones soft and moist rather than dry. Milk is too thin and the scones won’t have the right consistency.
Can I use frozen blueberries?
Yes! You can use fresh or frozen blueberries. . If frozen blueberries are being used for this recipe, make sure to NOT thaw them or they will increase the liquid content and make the scone dough too wet.
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Hi! Akshita & Midhun here! Welcome to our blog where we show simple yet awesome recipes for your cravings. Akshita being allergic to egg, we are committed to providing egg-free recipes along with some vegan friendly options. Read more about us here!
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