Missing those Blueberry Scones from Starbucks? They’re so good!
Packed with sweet blueberries and those delicious crunchy tops have my mouth watering just thinking about them!
Let’s not overlook the buttery, flaky texture and the flavorful lemon glaze. Starbuck scones are literally one of my favorite treats.
The sad news is that even though Starbucks no longer offers them, you can enjoy the same delicious scones right at home!
This super easy blueberry scone recipe will have you enjoying your very own homemade scones, that we think are better than Starbucks.
Stay comfy in your PJs while you whip up a batch! Enjoy your very own Starbucks blueberry scone without having to go to the local Starbucks store. Perfection, right?
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Why You’ll Love This Recipe
- We’ve modified this recipe using the best ingredients, and instead of fresh blueberries, which don’t hang around long. Instead, we use a cup of fresh frozen blueberries.
- You get to decide if you want juicy fat blueberries like the ones used in this recipe or the teeny tiny wild blueberries. Your choice for a burst of natural blueberry flavor.
- And the lemon glaze? Well I think that’s the best part! Use fresh lemon juice, with a tiny amount of lemon zest, and this blueberry scone recipe will be your go to you for delicious breakfast treats! (with no trips to the local coffee shop required!)
So are you ready? Let’s get baking.
Tips for making the best blueberry scones
This basic scones recipe could be used for any type of scones. We think lemon blueberry scones are just the best but you treat your tastebuds any way you’d like!
- Want chocolate chip scones? Then swap out the blueberries for the best chocolate chips you can find. If you want to get fancy and bake a white chocolate scone, then add mini white chocolate chips or white chocolate buttons to the scone dough. The sky is the limit!
- Like cranberries and almonds? Change the blueberries for dried cranberries, and layer some slivered almonds on the top for extra crunch.
What’s your favorite flavor combination? Be sure to let me know in the comments below.
Time Saver Tip:
We’ve made these better than Starbucks blueberry scones quite a few times and here are some of the best cooking tips that might be of help to you.
- Using a box grater to grate your cold butter and then freeze it for 30 minutes before you start to bake.
- Measure all of the ingredients and get out the equipment you will need before you start. It just makes the whole process so much fun!
- Follow the recipe exactly. To get that copycat Starbucks flavor, the recipe directions and measurements are key.
- Keep your pantry stocked with the basics. Don’t know how to do that? Check our Baker’s Pantry post for great ideas.
Ingredients you will need
- Cold butter
- Sugar
- Baking powder
- Vanilla extract
- Lemon juice
- Heavy cream
- Frozen blueberries
- All purpose flour
- Large egg
- Raw sugar (for a crunchy top)
Recipe FAQs
Why did my scones change color?
Anytime that you’re adding fruit to your scones, you have to be very careful when stirring. If you stir too hard, the juice of the fruit will change the color of the scone recipe. They’re still good to eat and enjoy regardless!
Can I use milk instead of cream in scones?
You can but we really prefer the texture of the heavy cream over milk. It’s ultimately up to you – and if you try this recipe both ways, let us know what you prefer!
Why are my scones hard?
More than likely, the dough was overmixed. It’s a delicate balance to mix the dough well and not mix it too much.
Can I make dough for scones the night before?
You can! Just make the dough the night before and get it stored in the fridge until you’re ready to bake the next day.
How to make the best homemade scones
Basic Scones Dough Ingredients
- 2 cups all purpose flour
- ½ cup granulated sugar
- ¼ tsp salt
- 2 ½ tsp baking powder
- 2 tsp pure vanilla extract
- ¾ cup cold butter (see note below)
- 1 egg at room temperature
- ½ cup heavy cream + 2 tbsp to brush on tops of scones
- 1 cup blueberries (frozen)
Lemon Glaze Ingredients
- ½ tbsp butter (unsalted)
- 2 ½ tbsp lemon juice
- ¾ cup confectioner’s sugar (powdered)
Step 1 – Grate the butter
Using a pastry cutter or box grater, grate the butter first and freeze it for about 30 minutes before you start.
Step 2 – Mix the dry ingredients
In a large bowl, mix the dry ingredients – flour, sugar, salt, and baking powder together.
Step 3 – Add the butter
Get the cold butter from the freezer and using a pastry blender, mix it in. The butter should be well mixed, about the size of a pea.
Step 4 – Whisk
In a small bowl whisk the large egg and vanilla together and add it to the flour mixture. Use your hands to make sure it mixes in well.
Step 5 – Add the cream
Add the heavy cream, lightly mixing everything together with a spoon or your hands.
Step 6 – Fold in the blueberries
Lightly mix in the frozen blueberries.
Step 7 – Transfer the dough
Transfer dough out onto a clean floured surface, like the pastry mat used here. Separate the dough in two, and shape each into a disk.
Cut each disk in four using a sharp knife, and gently lift each scone onto a prepared baking sheet lined with parchment paper.
You can use a cookie sheet for your scones.
Step 8 – Prep the top of the scones
For extra crunch and goodness, brush the 2 tbsp heavy cream (or melted butter) on top of the scones, and sprinkle each with a small amount of raw sugar.
Step 9 – Bake
Bake at 400F for 20 to 25 minutes. Start at 20 minutes and add baking time if needed. Large scones like these take a little extra time. The scones are done when they are golden brown on top and around the edges.
Step 10 – Make the homemade lemon glaze
While the scones are baking, mix up the lemon glaze.
Sift the confectioner’s sugar. This is important.
Add the butter and lemon juice and whisk until it is smooth and creamy.You want it to be thick, but not like a paste.
Step 11 – Let the scones cool and then glaze
Remove the scones from the oven and let them cool for about 5 minutes.
Spoon the lemon glaze over the tops, letting it drizzle all over.Enjoy.
Helpful Tips
- Use your hands to mix the wet ingredients with the dry ingredients. It’s messy, but I think you get a better feel for the texture of the scone dough.
- Use heavy whipping cream if you can. It helps with the texture.
- Measure the flour carefully. Use a spoon to fill your measuring cup (or bowl if you use a scale). This keeps air in the flour, and it doesn’t get compacted.
- When you shape the scones, don’t worry about perfection. Berries will burst too. Just try to get the disk shape before you cut them.
- Enjoy!. I prefer eating my Starbucks blueberry scone warm, so serve right away, or warm them slightly before eating.
How to store and freeze scones
Scones will keep in an airtight container for about 3 to 5 days. You can also freeze your scones in a ziplock bag for about one month. (If they last that long!)
Other quick bread recipes
- The Best Apple Pie Bread
- Mixed Berry Muffin Recipe
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This is the best blueberry scone recipe and I know it will become your favorite too! If you love it as much as I think you will please give it a 5 star rating and leave a comment below!
Yield: 8 large scones
Blueberry Scone Recipe (Starbucks Copycat)
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
A flavorful, buttery scone that's easy to make, and freezes well too!
Ingredients
Basic Scones Recipe
- 2 cups all purpose flour
- ½ cup granulated sugar
- ¼ tsp salt
- 2 ½ tsp baking powder
- 2 tsp pure vanilla extract
- ¾ cup cold butter (see note below)
- 1 egg at room temperature
- ½ cup heavy cream + 2 tbsp to brush on tops of scones
- 1 cup blueberries (frozen)
Lemon Glaze
- ½ tbsp butter (unsalted)
- 2 ½ tbsp lemon juice
- ¾ cup confectioner’s sugar (powdered)
Instructions
- Using a pastry cutter or cheese grater, grate the butter first and freeze it for about 30 minutes before you start.
- In a large bowl, mix the dry ingredients - flour, sugar, salt and baking powder together.
- Get the cold butter from the freezer and using a pastry blender, mix it in. The butter should be well mixed, about the size of a pea.
- In a small bowl, whisk the large egg and vanilla together and add it to the flour mixture. Use your hands to make sure it mixes in well.
- Add the heavy cream, lightly mixing everything together with a spoon or your hands.
- Lightly mix in the frozen blueberries.
- Turn the scones dough out onto a clean surface, like the pastry mat used here.
- Separate the dough in two, and shape each into a disk. Cut each disk in four using a sharp knife, and gently lift each scone onto a prepared baking sheet lined with parchment paper.
- You can use a cookie sheet for your scones.
- For extra crunch and goodness, brush the 2 tbsp heavy cream (or melted butter) on top of the scones, and sprinkle each with a small amount of raw sugar.
- Bake at 400F for 20 to 25 minutes. Start at 20 minutes and add baking time if needed. Large scones like these take a little extra time.
- The scones are down when they are golden brown on top and around the edges.
- While the scones are baking, mix up the lemon glaze.
- Sift the confectioner’s sugar. This is important.
- Add the butter and lemon juice and whisk until it is smooth and creamy.
- You want it to be thick, but not like a paste.
- Remove the scones from the oven and let them cool for about 5 minutes.
- Spoon the lemon glaze over the tops, letting it drizzle all over.
- Enjoy.
Notes
Use your hands to mix the wet ingredients with the dry ingredients. It’s messy, but I think you get a better feel for the texture of the scone dough.
Measure the flour carefully. Use a spoon to fill your measuring cup (or bowl if you use a scale). This keeps air in the flour, and it doesn’t get compacted.
When you shape the scones, don’t worry about perfection. Berries will burst too. Just try to get the disk shape before you cut them.
I prefer eating my starbucks blueberry scone warm, so serve right away, or warm them slightly before eating.
Scones will keep in an airtight container for about 3 to 5 days. You can also freeze your scones in a ziplock bag for about one month.
If they last that long!
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
