These copycat Starbucks blueberry scones are soft and flaky, packed with juicy blueberries, and finished with a deliciously sweet glaze. They’re so easy to whip up, you’ll have homemade scones ready faster than a drive-thru run.
My favorite part? They’re totally budget-friendly, so we can enjoy bakery-style scones without the coffee shop price tag.
Easy to make and (dare I say it?) even better than the original? What are you waiting for?
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Why You’ll Love This Starbucks Blueberry Scone Recipe
Budget-Friendly: Forget overpriced coffee shop treats! These scones are just as delicious (if not better) for a fraction of the cost. I love making a big batch for brunch or freezing extras so I can enjoy a bakery-style treat anytime — no Starbucks run required!
Perfect for Any Occasion: Whether I’m hosting brunch, packing snacks for a road trip, or just craving something sweet with my coffee, these scones always hit the spot. They feel fancy but are incredibly easy to make.
Freezer-Friendly: I like to double the batch and freeze half of the dough. That way, I can pop a few in the oven whenever I need a quick breakfast or dessert. Warm scones on demand? Yes, please!
Customizable: Blueberries are a classic, but I’ve swapped them for raspberries, strawberries, and even blackberries, and they’re always a hit. Honestly, you can’t go wrong!
Ingredient Notes
- Fresh Blueberries: These sweet-tart berries add bright flavor and pretty pops of color throughout the scones. Frozen blueberries work, too, but don’t thaw them first, or they’ll bleed into the dough.
- Egg: Helps bind the dough and adds richness. I like to whisk mine before adding it to the flour mixture — it blends in more evenly that way.
- Heavy Cream: This is key for tender, moist scones with that rich, buttery texture. I also brush a little extra on top before baking — it’s my secret to getting that gorgeous golden finish.
- Salt & Vanilla Extract: These simple ingredients might seem small, but they’re essential for balancing the flavors.
- All-Purpose Flour: This creates the perfect structure. If you prefer heartier scones, I’ve had great results using bread flour, too. It makes them slightly denser with a chewier texture.
- Granulated Sugar: This lightly sweetens the scones while balancing the tartness of the blueberries. I also sprinkle a little on top (coarse sugar works best) before baking for a delicate crunch.
- Baking Powder: Essential for lift! For the best rise, make sure your baking powder is fresh — I replace mine every 6 months to keep my baked goods fluffy and light.
- Unsalted Butter: Cold butter is the secret to flaky layers. I like to grate and freeze it so it's easier to mix in. You can also cut it in with a pastry cutter.
- Lemon Zest: Adds a bright, citrusy kick that makes the blueberries shine.
- Optional Glaze: A simple blend of powdered sugar, milk or lemon juice, and vanilla adds the perfect sweet touch.
How to Make Better Than Starbucks Blueberry Scones
These copycat Starbucks blueberry scones come together in just a few simple steps. The key is to work quickly and avoid overmixing — too much stirring can make the scones tough instead of tender.
1. Grate and Freeze the Butter: Grate the cold butter using a box grater, spread it onto a plate, then pop it in the freezer for 10-15 minutes. Trust me, this trick is a game-changer! Grated butter mixes in effortlessly and creates perfect flaky layers.
2. Prep the Pan: Line a baking sheet with parchment paper or a silicone mat. I always go for parchment — it makes cleanup easier and helps the scones bake evenly without sticking.
3. Whisk the Dry Ingredients: In a large bowl, whisk the flour, sugar, baking powder, lemon zest, and salt. I like to whisk for about 30 seconds — it helps evenly distribute the baking powder, giving the scones a better rise.
4. Add the Butter: While it's still frozen, add the butter to the bowl and stir it into the dry ingredients until evenly coated.
5. Mix the Wet Ingredients: In a small bowl, whisk the egg, cream, and vanilla. Pour the wet mixture into the dry ingredients and stir gently. The dough should be slightly shaggy — overmixing here can make the scones dense, so be delicate.
6. Fold in the Blueberries: Gently fold in the berries just until combined. I find this is easier to do by hand.
7. Shape the Dough: Turn the dough onto a floured surface (or shape it directly on your parchment-lined baking sheet to save time). Pat it into a 1-inch thick circle and cut into 8 wedges. If your dough feels sticky, sprinkle a little extra flour on your hands to make shaping easier.
8. Chill Before Baking: Brush the scones with heavy cream for that perfect golden top, then pop them in the freezer for 15-20 minutes before baking. This helps the butter firm up, ensuring your scones rise tall and flaky. Preheat the oven once they've chilled.
9. Bake to Perfection: Brush again with heavy cream and bake at 400°F (205°C) for 18-22 minutes or until golden and set. I like to rotate the pan halfway through for even browning. Let them cool slightly on the baking tray before transferring to a wire rack.
10. Add the Glaze: Mix the powdered sugar, milk or fresh lemon juice, and vanilla until smooth. Drizzle it over the cooled scones for a sweet finish. I like the glaze with lemon for a citrussy kick, but that's up to you. Enjoy!
Note: Don't want to grate the cold butter? No worries! You can add cold cubes of butter instead, then cut it into the flour with a pastry cutter.
Recipe Tips & Variations
There’s something magical about recreating cafe favorites at home, don’t you think? It feels like I’m sharing a delicious secret.
Plus, making this copycat recipe is way cheaper than a trip to Starbucks. And you get eight delicious scones with perfect flaky texture instead of just one!
Here are a few tips to ensure they turn out right:
- Keep the Ingredients Cold: Cold butter and cream are essential for flaky scones. If your kitchen is warm, chill your mixing bowl and flour as well.
- Don’t Overmix the Dough: Stir just until combined — overworking the dough leads to tough scones. I usually use a simple wooden spoon as a mixer can quickly overwork it. Also, be extremely gentle when adding the blueberries. Otherwise, you risk crushing them.
- Dry the Blueberries with Paper Towels: Fresh or frozen, I like to gently pat the fruit dry with paper towels so they don't add too much moisture to the dough.
- Pat, Don’t Roll: Gently pat the dough into shape rather than rolling it out to keep air pockets for a light texture.
- Keep an Eye on Them: Every oven is different, so check them early. When done, they should have golden brown edges and a slight spring-back when lightly touched.
- Make Ahead: Mix, shape, and chill the dough up to 24 hours in advance. Simply wrap the tray in plastic wrap and bake when ready. You can also freeze them for up to 2 months. Bake them from frozen, adding a few extra minutes to the baking time.
- Triple Berry Scones: Use a mix of blueberries, raspberries, and blackberries for extra fruitiness.
- Blueberry Chocolate Chip Scones: Add a handful of dark or white chocolate chips for a sweet twist.
- Almond Blueberry Scones: Add ½ teaspoon of almond extract and sprinkle sliced almonds on top.
Frequently Asked Questions
Yes! Just toss frozen blueberries in a little flour before folding them into the dough to prevent bleeding.
Absolutely. Dried blueberries can be rehydrated in warm water or orange juice for extra moisture.
Yes, but heavy cream provides the richest, most fluffy scones. Buttermilk will add a slight tang but may also make them slightly dense. Regular milk may result in a less tender scone.
All-purpose flour is standard, but pastry flour can give scones a softer, more delicate crumb.
Avoid overworking the scone dough, and ensure your butter is cold. Using heavy cream instead of milk also improves moisture.
Overmixing or using overly ripe blueberries can cause this. Tossing berries in flour before adding them helps prevent bleeding.
Ensure your baking powder is fresh, and bake the scones in a hot oven (around 400°F/200°C) to create that signature rise.
How to Store, Freeze & Reheat
Freshly baked blueberry scones are a true delight — buttery, tender, and bursting with juicy berries. But let's be honest, I rarely finish a whole batch in one day (no matter how tempting it is).
Over the years, I’ve found a few foolproof tricks to keep them tasting just as delicious as the day they came out of the oven.
To Store: Keep fresh scones at room temperature in an airtight container for up to 2 days. For longer storage, place them in an airtight container in the fridge for up to 5 days.
To Freeze: Place completely cooled scones in a freezer-safe airtight container or zip-top bag. Separate the layers with parchment paper and freeze for up to 3 months. Thaw frozen scones overnight in the refrigerator before reheating.
To Reheat: Warm chilled scones in the oven at 350°F for 5-7 minutes. Or microwave them individually for 15-20 seconds until warm.
More Delicious Blueberry Recipes You’ll Love
Blueberry Buttermilk Cake
Blueberry Cornbread Muffins
Blueberry Yogurt Cake
Lemon Blueberry Coffee Cake
Starbucks Blueberry Scones
8
servings10
minutes20
minutes381
kcalThese copycat Starbucks blueberry scones are buttery, flaky, and full of juicy berries. They're easy to make and (dare I say it?) even better than the original!
Ingredients
2 cups (240g) all-purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons lemon zest (about 1 lemon)
1/2 teaspoon salt
1/2 cup cold unsalted butter
1 large egg
1/2 cup heavy cream, cold (plus more for brushing)
1 teaspoon vanilla extract
1 cup fresh blueberries
- Optional Glaze
1 cup powdered sugar
1-2 tablespoons milk or lemon juice
1 teaspoon vanilla extract
Instructions
- Grate the cold butter and spread onto a plate. Freeze for 15-20 minutes.
- Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a large mixing bowl, whisk the flour, granulated sugar, baking powder, lemon zest, and salt to combine.
- Add the cold, grated butter and mix until evenly combined. Alternatively, cube the cold butter and use a pastry cutter or your fingertips to work it into the flour mixture until it resembles coarse crumbs.
- In a small bowl, whisk the egg, cream, and vanilla until smooth. Add to the dry ingredients and mix gently with a wooden spoon until a very shaggy dough forms. Add the blueberries and mix a few more times just until incorporated.
- Turn the dough out onto a lightly floured surface. Pat and press very gently into a circle about 1 inch thick. Cut into 8 wedges (like a pizza) and transfer to the prepared baking sheet, spacing them 2-3 inches apart.
- Brush the tops of the scones with cream and freeze for 15-20 minutes. Then, preheat the oven to 400 °Fahrenheit (205 °Celsius).
- Brush the tops of the scones again with a little more heavy cream and bake for 18–22 minutes, or until the scones are golden brown on top.
- Remove the scones from the oven and let them cool slightly on the baking sheet for a few minutes before moving to a wire rack.
- While the scones cool, make the glaze (if using). Mix the powdered sugar, 1 tablespoon of milk, and the vanilla in a bowl until smooth. Add more milk, if needed, to reach the desired consistency.
- Drizzle the glaze over the slightly warm or room temperature scones and enjoy!
Notes
- Keep the butter and cream as cold as possible until time to use them for flaky layers.
- If using frozen blueberries, don’t thaw them first. Reduced dried berries to 2/3 cup.
Nutrition (Including Optional Glaze)
- Total number of serves: 8
- Calories: 381kcal
- Fat: 17g
- Saturated Fat: 11g
- Cholesterol: 70mg
- Sodium: 294mg
- Carbohydrates: 50g
- Fiber: 1g
- Sugar: 25g
- Protein: 4g
- Calcium: 100mg
- Iron: 1mg
2 Comments
Could you find and publish Costco’s Shrimp salad?
Thank you
Hi Mary, we will certainly keep an eye out for it! Thanks for the suggestion!