Copycat Starbucks Blueberry Scones Recipe
Buttery, crumbly scones studded with juicy blueberries and topped with a sweet lemon glaze that perfectly recreates the beloved Starbucks favorite at home.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">280g all-purpose flour</li> <li class="ingredients-single-item">50g granulated sugar</li> <li class="ingredients-single-item">1 tablespoon baking powder</li> <li class="ingredients-single-item">½ teaspoon salt</li> <li class="ingredients-single-item">1 tablespoon lemon zest</li> <li class="ingredients-single-item">115g cold unsalted butter, cubed</li> <li class="ingredients-single-item">120ml heavy cream</li> <li class="ingredients-single-item">1 large egg</li> <li class="ingredients-single-item">1 teaspoon vanilla extract</li> <li class="ingredients-single-item">150g fresh blueberries (or frozen, not thawed)</li> <li class="ingredients-single-item">1 tablespoon heavy cream (for brushing)</li> <li class="ingredients-single-item">1 tablespoon coarse sugar (for topping)</li> <li class="ingredients-single-item">130g powdered sugar</li> <li class="ingredients-single-item">2-3 tablespoons fresh lemon juice</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pastry cutter or food processor</li> <li class="equipment-single-item">Pastry brush</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 200°C and line a baking sheet with parchment paper. Place your butter in the freezer for 10 minutes before starting – super cold butter is the secret to flaky scones as it creates pockets of steam when baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and lemon zest. The acid in the lemon zest will react with the baking powder to help your scones rise beautifully. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work quickly to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. These small butter pieces are essential for creating that signature flaky texture! </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined. Pour this mixture into the flour-butter mixture and stir just until the dough starts to come together. Don't overmix – overworking the dough activates gluten and results in tough scones. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Gently fold in the blueberries, being careful not to crush them. If using frozen berries, keep them frozen and work quickly to prevent bleeding. The dough will look somewhat shaggy and that's perfect! </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Turn the dough out onto a lightly floured surface and gently pat it into a circle about 2cm thick. Don't use a rolling pin which would compact the dough too much. Cut the circle into 8 equal wedges, like a pizza. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Transfer the scone wedges to your prepared baking sheet, leaving about 5cm between each one as they'll expand during baking. Brush the tops with the additional tablespoon of heavy cream (this creates a beautiful golden crust) and sprinkle with coarse sugar for that authentic Starbucks sparkle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Bake for 18-22 minutes until the scones are golden brown around the edges and firm to the touch. A toothpick inserted into the center should come out clean, though it might have blueberry juice on it. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the scones to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The residual heat from the baking sheet would make the bottoms soggy if left too long. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> While the scones are cooling, prepare the lemon glaze by whisking together the powdered sugar and lemon juice until smooth. Start with 2 tablespoons of juice and add more if needed to reach a pourable consistency that's not too runny. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Once the scones are completely cool, drizzle the lemon glaze over the tops, allowing it to run down the sides. Let the glaze set for about 15 minutes before serving. For the authentic Starbucks look, make the glaze thick enough to hold its shape but thin enough to drizzle beautifully. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
Why is cold butter so important when making scones?
Cold butter creates pockets of steam during baking as the water in the butter evaporates, resulting in flaky, tender layers. If butter is too warm, it will fully incorporate into the dough, creating a dense, cake-like texture rather than the signature flaky scone structure.
Can I use frozen blueberries instead of fresh in my scones?
Yes, frozen blueberries work perfectly in scones! Keep them frozen until the last moment to prevent bleeding, and fold them gently into the dough. This makes blueberry scones a year-round treat and sometimes results in less berry breakage during mixing.
What's the secret to achieving bakery-quality lemon glaze?
The secret to perfect lemon glaze is balancing thickness and flavour. Start with sifted powdered sugar and add fresh lemon juice gradually until it's thick enough to coat the back of a spoon but thin enough to drizzle. For extra zing, add a touch of lemon zest to the glaze.
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