Starbucks Blueberry Scones Recipe with Lemon Icing

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This Copycat Starbucks Blueberry Scones Recipe is easy to make at home with simple ingredients! Enjoy the same treat for fewer calories. Drizzle with lemon glaze and serve for brunch or breakfast!

Starbucks Blueberry Scones with Lemon Icing – try my secret Copycat Recipe 

Enjoy Starbuck’s blueberry scones at home! My perfected Starbucks copycat scone features wild blueberries in a traditional scone pastry enriched with my tried and tested mix of eggs, sour cream, buttermilk! The secret to nailing that perfect texture every time is to work with chilled ingredients and to use my folding technique.

These scones look so wonderfully rustic and taste just like the ones we love to buy at the coffee shop.

These are: 

• Moist on the inside
• with crunchy crumbly edges
• Packed with juicy wild blueberries
• Crunchy golden brown on top
• Topped with lemon icing

Now that I found the best  basic scone recipe, I`m finally getting started with the fun part of baking scones! Add-ins! So this week I let my creativity run wild and added some ingredients to my Flaky Scone Base.

One of my all-time favorites would be Starbucks Blueberry Scones! I used the basic scone recipe that I published a few days ago as it is the best way to make scones. To make these taste like a Blueberry Scone from Starbucks, I wanted them to be a bit richer and cakier than my flaky scones.

Starbucks Blueberry Scones are a more cake-like, richer scone so I chose to go with a batter using a large egg to substitute 1/4 cup of the dairy. You can of course also make these egg-free and replace the egg with 1/2 cup more of sour cream. It will work just as well! 

Ingredients for Starbucks Blueberry Scones: 

• 1/4 cup buttermilk
• 1 egg
• 1/2 cup sour cream
• 10 ounces (2 cups) all-purpose flour, plus additional for dusting
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
•  1/2 Tsp of salt
• 4 Tbsp of sugar
• 8 tablespoons (1 stick) (112 g) cold unsalted butter, cut into cubes, plus 2 tablespoons melted unsalted butter for brushing
• 3/4 cup wild blueberries, frozen

How to make this blueberry scones recipe 

Adjust an oven rack to the middle position and preheat the oven to 425°F. Whisk together the buttermilk, egg, and sour cream in a small bowl and chill until needed. 
In your food processor, add the flour, baking powder, baking soda, sugar and salt and process until blended, about 2 seconds.

Scatter the cold cubes of butter evenly over the flour and pulse until the mixture resembles a coarse meal and the largest butter pieces are only about 1/4 inch at their widest. You are aiming for pea-sized chunks. Transfer the scones batter to a large bowl.

Add the chilled wet mixture to the flour mixture and fold in with a rubber spatula until just combined. Don´t mix or knead more than needed.

Transfer the scones dough to a floured work surface and shape into a ball. With a rolling pin, or your hands, roll or pat the dough into a 12-inch square. Now we make two so-called envelope folds. You can find a picture by picture instruction for folding scones dough over on this blog post for flaky scones. Using a bench scraper, fold the right third of the dough over the center. Now, fold the left third over so you end up with a rectangle.

Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more adding the frozen blueberries before the 2nd fold when you roll out the dough into a square. After the 2nd fold, pat the dough into a disk and cut into 8 wedges using a very sharp knife. Tip: Do this in clean decided cuts without moving the knife.

Bake the scones

Transfer to a parchment-lined baking sheet, spacing them about 1 inch apart. Brush with melted butter. Make sure to nut let any butter run down the sides. This will hinder rising. Turn oven down to 400 as soon as they go in and bake at 400 F for 15 minutes until golden brown and well risen, about 15 minutes.

Recipe Variations: 

For Blueberry Coconut Scones, add 4 tbsp of shredded, sweetened coconut to the dry ingredients.

How many calories does a Starbucks Blueberry Scone have? 

A traditional Starbucks Blueberry Scone has 420 calories. My homemade version has 230 calories as it uses less sugar. Note that this does not yet include the icing. With icing, each scone is 250 – 260 calories. Still, way better from a nutrition point of view. 

Make them ahead of time

The Blueberry Scones recipe is so easy and straightforward that you can even whip them up before breakfast. You can also prepare the scones dough and chill the formed scones on the baking tray covered with cling film overnight.  Refrigerate overnight for a quick breakfast in the morning!

Lemon Icing for Scones: 

I like drizzling my scones with a simple lemon icing.

Lemon Icing

• 1 cup (120g) confectioners’ sugar
• 3 Tablespoons fresh lemon juice (about 1 large lemon)

Whisk together and drizzle over warm scones. 

Storage:

Leftover iced or un-iced scones keep well at room temperature for 2 days. Alternatively, store them in the refrigerator for 5 days.

Tips: 

• Keep it cool! To obtain a flaky center and a crumbly exterior, keep your scone dough as cold as possible. If you work in a warm environment I highly recommend chilling the ready shaped scones for at least 15 minutes prior to baking. 
• If you don’t have a food processor, grate frozen butter into the chilled dry ingredients and rub into the flour using your fingers or, even better, use a pastry cutter.
• All ingredients should be cold. If you take a break, place the pastry in the fridge. 
• Make sure the oven is HOT before you put in the scones.

More Scones recipes: 

• Scones with Greek Yogurt 
• Starbucks Pumpkin Scones
• Vegan Scones Recipe

More Blueberry Recipes: 

• German Blueberry Cake 
• Blueberry Galette Recipe

★ Did you make and love this Starbucks Blueberry Scones recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!

Print

Starbucks Blueberry Scones: 

This Copycat Starbucks Blueberry Scones Recipe is easy to make at home with simple ingredients! Enjoy the same treat for fewer calories. Drizzle with lemon glaze and serve for brunch or breakfast!

Course Breakfast, brunch

Cuisine British, Canadian

Keyword Blueberry scones recipe, Starbucks blueberry scones

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 6 servings

Calories 230 kcal

Author Kiki Johnson

Ingredients

• 1/4 cup buttermilk
• 1 egg
• 1/2 cup sour cream
• 1 tsp vanilla
• 10 ounces 2 cups all-purpose flour, plus additional for dusting
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 Tsp salt
• 4 Tbsp sugar
• 8 tablespoons 1 stick (112 g) cold unsalted butter, cut into cubes, plus 2 tablespoons melted unsalted butter for brushing
• 3/4 cup wild blueberries frozen

Brushing

• 3 tbsp melted butter or eggwash

Instructions

1. Adjust an oven rack to the middle position and preheat the oven to 425°F. Whisk together the buttermilk, egg, and sour cream and vanilla in a small bowl and chill until needed.

2. In your food processor, add the flour, baking powder, baking soda, sugar and salt and process until blended, about 2 seconds.
3. Scatter the cold cubes of butter evenly over the flour and pulse until the mixture resembles a coarse meal and the largest butter pieces are only about 1/4 inch at their widest. You are aiming for pea-sized chunks. Transfer the scones batter to a large bowl.
4. Add the chilled wet mixture to the flour mixture and fold in with a rubber spatula until just combined. Don´t mix or knead more than needed.
5. Transfer the scones dough to a floured work surface and shape into a ball. With a rolling pin, or your hands, roll or pat the dough into a 12-inch square. Now we make two so-called envelope folds. You can find a picture by picture instruction for folding scones dough over on this blog post for flaky scones. Using a bench scraper, fold the right third of the dough over the center. Now, fold the left third over so you end up with a rectangle.
6. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more adding the frozen blueberries before the 2nd fold when you roll out the dough into a square.

7. After the 2nd fold, pat the dough into a disk and cut into 8 wedges using a very sharp knife. Do this in clean decided cuts without moving the knife. If you use a cookie cutter, don´t twist it around!

   Transfer the wedges to a parchment-lined baking sheet, spacing them about 1 inch apart.

8. Brush the tops of the scones with the melted butter making sure that NO butter runs down the edges as this will prevent them from rising. Bake the flaky scones until golden brown and well risen, about 15 minutes. Allow them to cool for 5 minutes and serve drizzled with lemon icing.

Recipe Notes

To obtain a flaky center and a crumbly exterior, keep scone dough as cold as possible. If you work in a warm environment I highly recommend chilling the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning!