These traditional better than Starbucks blueberry scones have a lovely buttery flaky texture all homemade scones should have and a delicious lemony glaze.
Fragrant and perfect to go great along with a cold brew, Starbucks scones are delicious, specially in the first hours of the morning when they are fresh out of the box! Now, wouldn’t be great to have them ready to bake as soon as you wake up?
This copycat is easy to do, and will give you scones that are buttery, rich and moist. Make blueberry scones better than Starbucks, with minimum effort and no buttermilk following this recipe.
Looking for the easiest scone recipe ever? You can't go wrong with these chocolate chip scones!
What is the secret for making good scones?
Getting delicious scones is easier than you think! With a handful of simple tips, I promise you great scones every time:
- You need to use cold ingredients for the recipe to work. Cold butter is essential!
- Be careful to not overknead the dough, or you’ll risk getting crumbly, tough scones.
- Use frozen blueberries.
- Refrigerate shaped scones before baking.
- Bake scones using the middle shelf of the oven.
How do I get my scones to rise and be fluffy?
Nothing more frustrating than getting dense scones, with close to zero rising. Let’s make sure that doesn’t happen with yours!
Check baking powder: the primary reasons for tough scones is using expired baking powder. Check if it’s still active before using: add ½ teaspoon in a bowl and pour ¼ cup of boiling water over it. If not expired, it should bubble up right away.
Don’t add too much flour: that makes both dense and dry scones. Try not adding more flour than asked, not even when shaping these scones. Check the video for more visual details on how to handle the dough properly.
Don’t overknead the dough: handle the dough as little as possible. The more you knead, the denser your scone might turn out.
How to prevent dry scones?
Measure correctly the ingredients: too much flour might give you a crumbly, dry scone; too little heavy cream and your scones won’t have enough moisture.
Careful with butter: too little butter, or one that is not cold but room temperature, will make less flaky and tender scones.
Don’t forget to glaze: it adds a layer of flavor and keeps the moisture of scones for longer.
All-purpose flour. Don’t substitute for whole wheat or bread flour.
Baking powder. Always check if the ingredient is not pasts its expiration date. Don’t substitute for baking soda.
Salt. Use fine sea salt for this recipe.
Sugar. Use regular white sugar for the best result.
Butter. Use unsalted and make sure it’s cold before adding to the dough.
Egg. Use organic if possible. Make sure this ingredient is cold.
Vanilla extract. Enhances the flavors of these scones. It’s optional, but recommended.
Heavy cream and Greek yogurt. I like to use both to get extra rich scones. Heavy cream will add enough fat while Greek yogurt will give these scones a slightly tangy flavor. Do not substitute any of those ingredients for plain milk: it will change drastically the result.
Blueberries. You can use fresh or frozen blueberries. I prefer to work with frozen fruit when making scones. Do not let them thaw before adding to the dough.
How to make them
Scones can be difficult to make, specially the ones made using berries. They’re know to release a lot of liquid, so you need to be extra careful when adding them to the dough.
Check the recipe video so you can see how I mix the blueberries within the dough when making these scones!
- Start by mixing all dry ingredients.
- Add butter, and using a pastry cutter, a fork or simply your hands, incorporate the butter into the dry ingredients. Butter should be pea-sized by the end.
It really helps to grate and freeze the butter for this recipe. That guarantee you won’t over mix this ingredient and makes sure butter won’t get to warm while making the dough.
- Add egg, vanilla extract, Greek yogurt and heavy cream. I prefer using my hands to mix - if you do, wash your hands first! You’ll need to mix the wet ingredients just enough so the dough won’t completely form, but be still crumbly.
- Add blueberries. Now it’s time to be extra-careful. After adding the berries, you’ll need to mix the dough just enough so they’re well distributed. Dough should still be crumbly.
- Place crumbly dough onto a clean surface. Divide in 2 pieces and press the dough until it stays together in a flat disk. That can cause blueberries to burst, so do it gently. Don’t be too worried if some berries burst - totally ok. What you don’t want is to end up with soggy dough.
Make the disks at least 1 inch tall.
- Cut each disk into 8 pieces, and transfer scones carefully to a lined baking sheet. Now, if you want to make sure scones are cold before reaching the oven, freeze them for 30 minutes while you preheat the oven.
- Bake scones for about 15 minutes on 400°F. Scones should be light golden on the top when ready.
- After cooled, prepare the lemon glaze to keep scones moist. Mix melted butter, powdered sugar, and lemon juice until glaze forms. With the help of a spoon, pour the glaze over scones.
Storing and freezing
If you have leftovers, store them inside an airtight container, away from sunlight. Blueberry scones are good for 2 to 3 days if stored correctly.
To freeze baked scones, wait for them to cool completely. Then place them in a freezer bag or airtight container. They’re good for up to 3 months.
To thaw after freezing, leave them for 1 hour on your counter or overnight inside your fridge, then use your oven or microwave to reheat. I prefer using the oven, and usually 6 minutes at 350°F is enough for me.
You can freeze the dough before baking and always have fresh scones minutes away! After freezing shaped scones for 30 minutes, place them in a freezer-safe container. They’re good for up to 3 months.
Starbucks Blueberry Scones
- 2 ½ cups all-purpose flour 313g
- ½ cup sugar 100g
- ¼ teaspoon salt
- 2 teaspoon baking powder 8g
- 2 teaspoon vanilla extract
- 1 stick butter grated or cubed, frozen
- 1 egg
- ¼ cup heavy cream
- ¼ cup greek yogurt
- 1 cup blueberries frozen
- ½ tablespoon salted butter
- 1 ½ tablespoon lemon juice
- ¾ cup confectioner sugar
- If grating and freezing butter, do it 30 minutes before starting this recipe. If not, cut butter into small cubes.
- Mix all dry ingredients: all-purpose flour, salt, sugar and baking powder.
Add butter. Using a pastry cutter, a fork or your hands, incorporate the butter into the dry ingredients. The pieces of butter should be pea-sized by the end.
Beat the egg and vanilla extract until lightly combined. Add the mixture to the dough, and stir or toss with your hands until incorporated.
- Combine Greek yogurt and heavy cream, and repeat step above, mixing it just enough so the dough won’t completely form, but be crumbly with ingredients well distributed.
Add blueberries. Mix the dough just enough so they’re well distributed through it. Dough should still be crumbly.
Place crumbly dough onto a clean surface. Divide it into 2 pieces and press together lightly each piece using your hands, until it stays together in a flat disk. Some blueberries might burst, but resist the urge to add more flour if that happens.
Make the disks at least 1 inch tall.
Cut each disk into 8 pieces, and transfer shaped scones carefully to a lined baking sheet.
- Refrigerate scones for 30 minutes, or while oven preheats. That will make sure scones will reach the oven in the right temperature.
- Preheat oven to 400°F, rack on middle shelf.
Bake scones for about 15 minutes. Scones should be light golden on the top when ready.
Let scones rest for 10 minutes, then prepare the lemon glaze. Mix all ingredient in a small bowl: melted butter, powdered sugar and lemon juice. Stir until well combined.
- Pour glaze on the top of scones with the help of a spoon.
- Wait a few minutes for glaze to set and serve.