These copycat Starbucks blueberry scones are soft, tender, and buttery with juicy blueberries and a sweet, crunchy top!
Jump to:
These blueberry scones are inspired by the Starbucks scones but wayyyy better! They're soft, tender, and buttery with fresh juicy blueberries and sweet, crunchy tops. The dough comes together a flash and they bake for just 20 minutes, so they're the perfect quick breakfast that tastes like it came from a professional bakery!
Ingredients
- Flour: Be sure to weigh your flour carefully!
- Sugar: You'll need a little more than â…“ cup of granulated sugar. I also topped the scones with turbinado sugar for a sweet, crunchy top.
- Leavening: Baking powder gives these scones the perfect amount of rise.
- Butter: Since there are very few ingredients in this recipe, a lot of the flavor comes from the butter, so be sure to use a high-quality brand. Kerrygold is my go-to!
- Dairy: You'll need plain whole milk greek yogurt and heavy cream to give these maximum moisture and the perfect soft texture.
- Blueberries: You'll need ¾ cup of fresh blueberries. You could also swap them for cherries, blackberries, or just about any other fruit you'd like!
Instructions
Step 1: Cut the butter into the dry ingredients until they are pea-sized.
Step 2: Add the yogurt, heavy cream, and vanilla, then fold in the fresh blueberries.
Step 3: Mold the dough into a circle about 1" in thickness, then freeze for 15 minutes.
Step 4: Cut the dough into 8 pieces, spread them out on the baking sheet, and brush heavy cream on top. Sprinkle them with turbinado sugar and bake at 425 degrees F for about 20 minutes.
FAQ
The key to making ultra soft scones is the method in which the cold butter is cut into the flour, as well as the addition of both plain greek yogurt and heavy cream. Cold cubes of butter are mixed into the flour until they are pea-sized. This coats the flour in fat, which hinders gluten development and results in a softer, more tender scone. Adding both plain greek yogurt and heavy cream adds the perfect amount of moisture to keep these scones soft.
These scones are best the day they are made, however they will last a few days stored at room temperature. I recommend freezing the leftovers the day they are made for up to three months.
-Â Electric mixer: A stand mixer or a hand-held electric mixer is not essential, but helpful for cutting the butter into the dry ingredients.
-Â Parchment paper:Â For easy cleanup, line the baking sheet with parchment paper.
-Â Kitchen scale:Â You'll need a kitchen scale to weigh all of your ingredients (read why below)!
Other breakfast baked goods you'll love
Baking in grams
All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Starbucks Blueberry Scones (Copycat Recipe)
Ingredients
- 300 g 2 ½ cups all-purpose flour
- 85 g ⅓ cup + 1 ½ tablespoon granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 70 g 5 tablespoon unsalted butter (cold)
- 95 g â…“ cup + 1 tablespoon + 1 teaspoon plain whole milk greek yogurt (cold)
- 150 g â…” cup heavy cream (cold)
- 1 teaspoon vanilla
- 127 g ¾ cup fresh blueberries
- turbinado sugar for sprinkling
Instructions
- Preheat the oven to 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
- Combine the flour, sugar, baking powder, and salt together in a bowl of a stand mixer fitted with a paddle attachment.
- Add in the cubes of cold butter and mix on low speed until the butter is pea-sized.
- Then, add in the yogurt, heavy cream, and vanilla. Mix until just combined.
- Fold in the blueberries by hand, careful not to over-mix. It's okay if there are dry spots, it will all come together when you mold it into a circle.
- Dump the dough out onto the prepared baking sheet and mold into a circle about 1" in thickness. Chill in the freezer for about 15-20 minutes.
- Cut the scones into eight pieces and spread them a few inches apart on the baking sheet.
- Brush the tops of the scones with heavy cream and sprinkle with turbinado sugar.
- Bake for 20-25 minutes or until the tops are a deep golden brown.
- Allow to cool for a few minutes, then enjoy!
Notes
- Similar to biscuits, temperature is key when making these scones. Everything needs to maintain a cold temperature when being mixed together, which is why I prefer to use a stand mixer so I don't handle everything as much.
- You can use your hands to cut the butter into the dough and wooden spoon or rubber spatula to mix everything else in, but you'll have to work quickly so the ingredients don't warm up too much!
Cindy says
Outstanding! And way better than Starbucks. Clear and easy instructions..it’s a favorite!,
Barbara says
The second time I made the recipe, the dough was too crumbly and I was not able to cut the dough and separate the wedges to bake. What did I do wrong? The first time I attempted to make this recipe, the scones were not perfect but were a lot better. I would like them to look like your pictures. Help!
★★★★★