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Starbucks Blueberry Scones next to a dish with lemon icing

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!