Starbucks Blueberry Scones
These traditional better than Starbucks blueberry scone have a lovely buttery flaky texture all homemade scones should have and a delicious lemony glaze.
Servings: 16 small scones
Calories: 195kcal
Ingredients
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
Lemon Glaze
- ½ tablespoon salted butter
- 1 ½ tablespoon lemon juice
- ¾ cup confectioner sugar
Instructions
- 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.
Video
Notes
Always use cold butter.
Glazing adds a layer of flavor and keeps the moisture of scones for longer.
Check baking powder's expiration date before starting: 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.
Don’t overknead the dough: handle the dough as little as possible. The more you knead, the denser your scone might turn out.
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.
When shaping the dough, do it gently. Don’t be too worried if some berries burst: that's totally ok. What you don’t want is to press the dough to hard, as that will cause the berries to release water and make the dough impossible to work with.
Lemon glaze needs to be used as soon as it's made. It will start setting as soon as ingredients are mixed.
Nutrition
Serving: 1scone | Calories: 195kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 32mg | Sodium: 153mg | Fiber: 1g | Sugar: 12g
