![\"Copucat](\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2016\/02\/blaubeer-scones.jpg\" "\\"blueberry")
<\/p>\nThis 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!<\/p>\n
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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.<\/p>\n
These scones look so wonderfully rustic and taste just like the ones we love to buy at the coffee shop.<\/p>\n
These are: <\/p>\n
![\"Stacked](\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2016\/02\/blueberry-scones-starbucks-2-1.jpg\" "\\"Blueberry")
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Now that I found the best basic scone recipe<\/a>, 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.<\/p>\n One of my all-time favorites would be Starbucks Blueberry Scones! I used the basic scone recipe<\/a> 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.<\/p>\n 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! <\/p>\n Adjust an oven rack to the middle position and preheat the oven to 425\u00b0F. Whisk together the buttermilk, egg, and sour cream in a small bowl and chill until needed. 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.<\/p>\n Add the chilled wet mixture to the flour mixture and fold in with a rubber spatula until just combined. Don\u00b4t mix or knead more than needed.<\/p>\n 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.<\/a> 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.<\/p>\n 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.<\/p>\n 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<\/strong> for 15 minutes until golden brown and well risen, about 15 minutes.<\/p>\n For Blueberry Coconut Scones, add 4 tbsp of shredded, sweetened coconut to the dry ingredients.<\/p>\n 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. <\/p>\n 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!<\/span><\/p>\n I like drizzling my scones with a simple lemon icing.<\/p>\n Whisk together and drizzle over warm scones. <\/p>\n Leftover iced or un-iced scones keep well at room temperature for 2 days. Alternatively, store them in the refrigerator for 5 days.<\/p>\n \u2605 <\/span>Did you make and love this Starbucks Blueberry Scones recipe? Give it your review below! And make sure to share your creations by<\/b> tagging me on Instagram<\/b><\/a>!<\/b><\/p>\n![\"Starbucks](\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2016\/02\/starbucks-blueberry-scones-recipe-2.jpg\" "\\"Blueberry")
<\/p>\nIngredients for Starbucks Blueberry Scones: <\/h2>\n
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How to make this blueberry scones recipe <\/h2>\n
\nIn your food processor, add the flour, baking powder, baking soda, sugar and salt and process until blended, about 2 seconds.<\/p>\nBake the scones<\/h3>\n
Recipe Variations: <\/h2>\n
![\"Copycat](\"https:\/\/cinnamonandcoriander.com\/wp-content\/uploads\/2016\/02\/starbucks-blueberry-scones-recipe.jpg\" "\\"Blueberry")
<\/a><\/p>\nHow many calories does a Starbucks Blueberry Scone have? <\/h2>\n
Make them ahead of time<\/h2>\n
Lemon Icing for Scones: <\/h2>\n
Lemon Icing<\/h4>\n
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Storage:<\/h2>\n
Tips: <\/h2>\n
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More Scones recipes: <\/h3>\n
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More Blueberry Recipes: <\/h3>\n
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