Starbucks Blueberry Scones - Copycat Recipe

What Makes These Blueberry Scones So Good?

• First and foremenost, they are homemade. IMHO nothing tastes better then homemade!
• Real blueberries create a flavor pop that is sweeter then dried blueberries at Starbucks.
• These scones are soft and buttery, with edges that crumbe.

Specific Ingredient Notes

Baking Powder - To achieve a lift, use fresh baking powder opened in the last six months.

Cold Butter Always, always, always use cold butter when making pastry. Cold butter creates a flakey texture. If the butter becomes warm while making the dough, pop the dough in the freezer for 5 to 10 minutes. Once the butter is cold again, pick up where you left off in the recipe.

Blueberries - You can use fresh, frozen, or dried blueberries. Starbucks uses dried blueberries. I prefer fresh blueberries; they mix well and provide a fresh pop of flavor you cannot get with dried blueberries.

Note: I do not recommend frozen blueberries. They pop very easily when mixing and add additional water to the recipe. The result is a blue scone that does not taste or look the same.

Detailed Notes About Butter

The fat is cut into small pieces in pastry making and mixed into the dry ingredients. The flour coats the butter. In the oven, the butter creates steam which results in flakes. The butter should be pea-sized or smaller. There will be lots of loose flour. I know this can appear wrong, but you want to achieve this.

I have tried grated butter and cubed butter when making scones. Hands-down scones were better with cubed butter. The grated butter was too small and produced scones that spread.

When working with butter, use either a pastry cutter or your fingertips. Using your whole hand will create heat resulting in the butter cooling faster. If the butter starts to become soft. Place the bowl in the refrigerator for 15 minutes to resolidify. Then pick back up where you left off.

Instructions

Time needed: 35 minutes.

How to Make Starbucks Blueberry Scones - Copycat

1. PrepPreheat oven to 400F/200C. Line a baking sheet with parchment paper.
2. Mix Dry IngredientsWhisk together flour, sugar, baking powder, salt, and lemon zest for even distribution. Add the cubed butter. Using your fingertips or a pastry cutter, incorporate the butter into the flour, leaving pea-sized bits of butter. At this stage, there will be loose flour. *The key here is to incorporate the butter barely. There will be pea-sized butter crumbles, and the flour will seem unincorporated in places. Don't worry, this is how the flour should look.
3. Mix Wet Ingredients: In a small bowl, whisk egg, cream, and vanilla extract.
4. Combine Wet and Dry Ingredients: Using a wooden spoon, add the wet ingredients to the dry ingredients until combined. Gently fold in the blueberries.
5. Shape: Place the dough on a lightly floured surface. Gently pat into an 8-inch round shape. Cut into eight triangles and arrange 1-2 inches apart. Brush with heavy cream and, if desired, top with coarse sugar—place triangles on the baking sheet.
6. Optional: If the butter has become soft, cover with cling wrap and place in the refrigerator for 15 -30 minutes.
7. Bake: Bake at 400f/200c for 20 - 24 minutes or until golden brown.
8. Glaze (Optional: )In a medium bowl, whisk together all of the glaze ingredients together. The glaze should be at a spreadable consistency. If the glaze is too thick, add a teaspoon of milk. Let the scones cool for 5-10 minutes, and drizzle the glaze across the top.

Alternatives and Substitutions

Plant-Based/Vegan Butter - This is my preferred type of butter. Swap at a 1:1 ratio.

Buttermilk - Some bakers prefer buttermilk instead of whole milk. If using buttermilk, swap at a 1:1 ratio.

Fruits - Switch the blueberries for your desired fruit at a 1:1 ratio. Suggestions include strawberries, raspberries, or blackberries. If the fruit is large, cut it into smaller pieces for even distribution.

Next Level Flavor

We all love our blueberry Starbucks scones. However, sometimes I like to add icing or glaze. Here is a quick and straightforward glaze recipe.

Glaze Ingredients:

• Confectioners sugar - ½ cup
• Milk/non-dairy milk - 1 tablespoon
• Heavy Cream - 1 tablespoon
• Vanilla extract or lemon juice - 1 teaspoon

Glaze Instructions:

In a medium bowl, whisk together all of the glaze ingredients together. The glaze should be at a spreadable consistency. If the glaze is too thick, add a teaspoon of milk. Let the scones cool for 5-10 minutes, drizzle the glaze across the top. Let stand at room temperature for one hour to set.